Piccalilli

Made this today, to give it chance to mature in time for Christmas...no annoying baby onions in this recipe. I hope it tastes as good as it smells!

You need:

350ml White Wine Vinegar
175ml Distilled Malt Vinegar
1 small Cauliflower
1/2 Cucumber
1 small Onion
175g Caster Sugar
25g English Mustard Powder
2 teaspoons ground Turmeric
4 teaspoons Cornflour
2-3 teaspoons Salt

Pour the vinegars into a pan, bring to the boil and then allow to cool for 10-15 minutes.

Cut the Cauliflower into tiny florets. Peel and de-seed the Cucumber, then finely dice the flesh. Peel and finely dice the Onion. Put the Cauliflower, Onion and Cucumber into a bowl and sprinkle with the Salt.

In a large pan, mix the Caster Sugar, Mustard powder, Turmeric and Cornflour together. Stir in half of the cooled vinegar. Mix well, then add the rest of the vinegar.

Cook over a low heat, stirring all the time until the mixture thickens slightly. Cook for a further 3 minutes.

Pour the mixture over the vegetables and mix thoroughly. Pack into wide necked, sterilized jars (I used Kilner Jars). Seal and store in a cool dark place for a few weeks to allow the flavors to develop.

Makes enough to fill 2 large Kilner Jars..approx 1kg.