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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