Recipe from book called The Best Kept Secrets of the WI. Ideal with cold cuts of meat, cheese and if you're my family, any odd thing you fancy it with - our favourite is with a roast chicken dinner or baked beans. If you play with the ingredients, you can get develop a taste that suits you best.
MethodIn a very large pan, simmer the cauliflower and onion in 2 pints of the vinegar (use white vinegar as keeps the Piccalilli a nice bright yellow), for 10 mins.
Add the sugar, vegetables and garlic and cook for a further 10 mins.
In a separate bowl/jug mix the mustard, flour, spices and salt, with the remaining vinegar - this will form a paste.
Scrape the mustard paste into the preserving pan with all the vegetables - but be careful to stir quickly to prevent lumps.
Simmer for a further 10 mins, stirring continuously.
ladle into sterilised jars and mature for at least 2 weeks, or as long as you can stand.
I tried a jar of this after 1 year and was even better after a good maturing period.
You can play with this recipe: I have developed a tangy recipe by:
swap the vinegar with Pickling Vinegar
using less sugar - 6 oz
1/4 oz of Ground Ginger
and some crushed dried chillies or chopped fresh chillies.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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