- 1500g Cauliflower, cut into Small florets
- Fine sea salt, for sprinkling
- 1100ml White Wine Vinegar
- 300ml Malt Vinegar
- 300ml Cider Vinegar
- 400g Caster Sugar
- 2 tbsp Ground Turmeric
- 60g English Mustard Powder
- 1 tbsp Ground Ginger
- 6 tbsp Cornflower, mixed with 6 tbsp water
- 500g Onions Diced
- 400g Cornichons, rinsed under cold running water and drained and diced
Piccalilli
Kevin Kindland
1st February 2014
Piccalilli
Method:
Spread the cauliflower out on a large tray and sprinkle with salt. Cover with cl...
Ingredients
Method
Method:
Spread the cauliflower out on a large tray and sprinkle with salt. Cover with cling film and leave in a cool place overnight
Next day, rinse the cauliflower under cold running water and drain well.
Put both the vinegars into a wide pan, bring to the boil and boil steadily for about 10 minutes until reduced by a quarter to 1275ml.
Mix the sugar, turmeric and mustard together, then add to the vinegar and stir until the sugar has dissolved. Simmer for a few minutes.
Stir in the cornflour mixture and cook, stirring, for another 4-5 minutes, to cook out the cornflour. Add Salt to taste
Add the cauliflower and onions and stir well. Simmer for 5 minutes, then take off the heat and add the cornichons, stirring the mixture well.
Cool and Tub up.
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