PICCALILLI
Steps:
- 1. Soak the vegetables in brine using 100g of salt for each pint of water for 24 hours then remove and refresh in running cold water 2. Mix the turmeric, mustard, ginger, sugar and vinegar together in the saucepan to make the pickling liquor. 3. Bring to the boil, add the vegetables and cook for approximately 5-10 minutes. 4. Ensure the vegetables are still crunchy. Strain the vegetables and put to one side. 5. Thicken the liquor with the cornflower. 6. Place the vegetables in a sterilised jar and pour the liquor over. 7. Cover and leave for 2 months to mature. 8. Enjoy! This quantity will make 2 jars of delicious piccalilli.
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