piccalilli

Ingredients

• Servings: 6
• 1 pound salt
• 1 gallon water
• 2 pounds cauliflower, broken into small florets
• 2 pounds cucumber, peeled and diced
• 2 pounds pearl onions, halved
• 9 ounces white sugar
• 3 teaspoons mustard powder
• 1 1/2 teaspoons ground ginger
• 6 cups distilled white vinegar
• 1 1/2 ounces all-purpose flour
• 2 tablespoons ground turmeric

Recipe

• dissolve the salt in the water, and add the cucumber, onions and cauliflower. cover and leave for 24 hours. drain the vegetables.
• in a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. bring to the boil and cook for 1 to 2 minutes. pour into sterilized canning jars.
• in a large stock pot, pour water half way to top with boiling water. using a holder, carefully lower jars into pot. leave a 2-inch space between jars. add more boiling water to cover them, about 2 inches above the tops. bring to a boil and cover, processing for 15 minutes. remove jars from pot. put jars on a wood or cloth surface, several inches apart and allow to cool. jars will be sealed.