Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Cauliflower, broken into
-small flowerets
1 Cucumber, quartered length-
-wise and cut in 1/2" pieces
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 Green tomatoes, blanched
-peeled cut into chunks
1 1/2 c Pickling salt
2 1/2 c Malt vinegar

---------------------------SAUCE--------------------------------
2 1/2 c Malt vinegar
3 tb Mustard seed, bruised
1 sl Ginger, 2", peeled chopped
4 Garlic cloves, halved
1 tb Black Peppercorns, bruised
1 tb Turmeric
1 tb Dry mustard
1/2 c Sugar
3 tb Flour
4 tb Water

A traditional English mustard pickle, Piccalilli is made from a
variety of vegetables which are first soaked in brine, then pickled
in vinegar. The finished pickle is yellow in colour owing to the
presence of turmeric and mustard. The pickle may be served
immediately it has cooled, but it improves with keeping and may be
stored for up to 3 months. Piccalilli is usually served with cold
meats. Use firm red tomatoes if green ones are unavailable. About
3 pounds.

Place the cauliflower, cucumber, pearl onions, Spanish onion and
tomatoes in a large bowl. Sprinkle with salt over the vegetables and
set them aside for 4 hours.

Drain the vegetables in a colander and discard the liquid.

In a large saucepan, bring the vinegar to a boil over high heat. Add
the vegetables and reduce the heat to low. Cover the pan and simmer
the vegetables for 15 minutes or until they are almost tender when
pierced with the point of a sharp knife.

Remove the pan from the heat and drain the vegetables in a colander.
Discard the vinegar. Place the vegetables in a large bowl. Sauce: To
make the sauce, pour the vinegar into a medium sized pan and stir in
the mustard seeds, ginger, garlic, peppercorns, turmeric, mustard and
sugar. Place the pan over low heat and stir to dissolve the sugar.
When the sugar has dissolved, increase the heat to moderate and bring
to a boil, stirring frequently. Reduce the heat to low and simmer
the mixture for 15 minutes. Remove the pan from the heat and strain
the liquid into a medium sized bowl. Discard the flavourings left in
the strainer.

Rinse the pan and return the strained mixture to it. Stir in the flour
mixed with the water and place over moderate heat. Bring the sauce to
a boil, stirring constantly, and boil for 2 minutes.

Remove the pan from the heat and pour sauce over the vegetables. Mix
the vegetables with the sauce with 2 spoons, tossing until coated
with sauce.

Spoon into clean, warm, dry jars with screw top lids. Spoon any sauce
remaining into the jars, so they are completely full. Place lids on
the jars and half screw into position. Set jars aside until
completely cold. Screw lids on firmly and store the jars in a cool,
dry place.

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