Piccalilli
Cook Time 10 minutes (+ refrigeration time)
Ingredients
120g salt
½ head small cauliflower, cut into small florets
1 bunch of small baby golden beetroot, peeled and cut unto small pieces
2 small zucchini, diced
4 baby onions, diced
2 celery stalks, diced
1 pear, peeled and cut diced
420ml apple cider vinegar
120g caster sugar
1 tsp all spice
1 tsp ground ginger
1 tsp mustard powder
1 tsp black mustard seeds
½ tsp turmeric
2 tbs cornflour mixed with 1 tbs. of water to form a paste
4 sprigs of lemon thyme
Method
Salt the vegetables by placing all the cut vegetables in a large bowl with the salt. Mix well, cover with cling film and refrigerate for 1-2 hours.
Rinse the vegetables, drain, then place in a clean tea towel and dry well.
In a large pot bring the vinegar, sugar and spices to the boil. Add the vegetables then the cornflour mix and cook for 3 minutes, stirring continually. Now add the lemon thyme leaves.
Portion piccalilli into sterilised jars. This will keep for up to two months if sealed properly.