Piccalilli

1. 1

   1. Soak the vegetables in brine using 100g of salt for each pint of water for 24 hours then remove and refresh in running cold water

2. 2

   2. Mix the turmeric, mustard, ginger, sugar and vinegar together in the saucepan to make the pickling liquor.

3. 3

   3. Bring to the boil, add the vegetables and cook for approximately 5-10 minutes.

4. 4

   4. Ensure the vegetables are still crunchy. Strain the vegetables and put to one side.

5. 5

   5. Thicken the liquor with the cornflower.

6. 6

   6. Place the vegetables in a sterilised jar and pour the liquor over.

7. 7

   7. Cover and leave for 2 months to mature.

8. 8

   8. Enjoy! This quantity will make 2 jars of delicious piccalilli.

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