Picalilli

Yesterday I finally brought the ingredients out from the fridge and cracked on with my piccalilli which I will enjoy after six weeks (maturing period):

Ingredients:
1. 500g cauliflower, into florets.
2. 225g runner beans, topped tailed and thinly sliced.
3. 225g green tomatoes (take off your tomato plant).
4. 500g shallots, peeled and sliced.
5. 1kg marrow flesh diced.
6. 400g salt.
7. 1.7 litres malt vinegar.
8. 200g sugar.
9. 20g English mustard powder.
10. 10g mustard seeds.
11. 1 tea spoon ground ginger.
12. 4 small dried chillies crushed (from the local chilli farm!)
13. 40g cornflour.
14. 15g tumeric.

Recipe:
1. Mix all the chopped/diced/sliced vegetables together and layer them in a large bowl (perhaps a mixing bowl), sprinkling salt in between the layers and leave them overnight.

2. The next day drain the veg and rinse thoroughly. Remove all the salt and drain again.
3. Pour all the vinegar in the pan (prepare for a lasting stench) and stir in the sugar, mustard powder, seeds, ginger and dried chillies.
4. Add the veg and simmer until just tender, but keeping the chunks (so do not forcefully stir).
5. You can choose the texture of the veg - chunky or softer.
6. Blend the cornflour and turmeric with a few tablespoons of vinegar from the large pan and stir into the mixture, then boil for 2-3 minutes.
7. Pour the piccalilli into hot, sterilised jars, leave 'till cold then pop in the fridge.
8. Enjoy after six weeks!

The fabulous thing about piccalilli is that you can adjust and change the vegetables according to your taste and preference.
Remember to leave it for around six weeks to reach its peak!
One thing to note: Your house may stink of vinegar for quite a few days after - so do not organise any dinner events. You have been warned!

Recipe from: Great British Food magazine, Issue 16.