Piccalilli

Name: Piccalilli
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: five 1-cup (250 ml) jars
Ingredients: 2 cups (200 g) cauliflower cut into very small florets; 10 oz (284 g) pearl onions, peeled (see note); 1 cup (160 g) pickling cucumbers (gherkins) or garden cucumbers, finely diced; ½ cup (60 g) green beans cut into ¼-inch (5 mm) pieces; 1 apple, diced; 3 tbsp (30 g) pickling salt; 1 tbsp dried mustard; 1 tbsp mustard seeds; 2 tsp ground turmeric; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 tsp finely chopped fresh ginger; 1 clove garlic, finely chopped; 1 fresh chili pepper, seeded and thinly sliced; 2 tbsp (30 ml) canola oil; 2 tbsp cornstarch; 1 1/4 cups (310 ml) cider vinegar; 1 cup (250 ml) water; 3 tbsp (40 g) sugar

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Preparation 1 H 10 MIN

Cooking 35 MIN

Marinating 1 H

Other 15 MIN
Makes five 1-cup (250 ml) jars

Ingredients
Preparation

Ingredients

2 cups (200 g) cauliflower cut into very small florets
10 oz (284 g) pearl onions, peeled (see note)
1 cup (160 g) pickling cucumbers (gherkins) or garden cucumbers, finely diced
½ cup (60 g) green beans cut into ¼-inch (5 mm) pieces
1 apple, diced
3 tbsp (30 g) pickling salt
1 tbsp dried mustard
1 tbsp mustard seeds
2 tsp ground turmeric
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp finely chopped fresh ginger
1 clove garlic, finely chopped
1 fresh chili pepper, seeded and thinly sliced
2 tbsp (30 ml) canola oil
2 tbsp cornstarch
1 1/4 cups (310 ml) cider vinegar
1 cup (250 ml) water
3 tbsp (40 g) sugar

Preparation

In a bowl, combine the cauliflower, onions, cucumbers, beans, apple and pickling salt. Cover with water and let marinate for 1 hour at room temperature. Drain.
Meanwhile, prepare the jars and lids in boiling water.
In a saucepan over medium heat, sauté the spices, ginger, garlic and chili pepper in the oil.
Dissolve the cornstarch in ¼ cup (60 ml) of the vinegar. Pour into the saucepan with the spices and cook while stirring for a few seconds or until the mixture thickens.
Transfer the drained vegetables to the saucepan and combine with the remaining vinegar (1 cup/250 ml), the water and sugar. Bring to a boil. Simmer for about 30 minutes over low heat or until the vegetables are tender, stirring a few times.
Spoon the piccalilli into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.
Remove the jars from the water.