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Mustard & vegetable piccalilli
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create a flavorful vegetable relish for year-round enjoyment.
Ingredients:
  • 1kg cauliflower
  • 350g green beans, trimmed, cut into 3cm lengths
  • 1 large red onion, cut into 2cm pieces
  • 3 Lebanese cucumbers, quartered lengthwise, cut into 1cm pieces
  • 100g (1/2 cup) cooking salt
  • 750ml (3 cups) apple cider vinegar
  • 165g (3/4 cup firmly packed) brown sugar
  • 3 cloves garlic, crushed
  • 3cm piece ginger, peeled, finely grated
  • 1/2 tsp ground allspice
  • 1 tsp ground turmeric
  • 20.00 ml English mustard powder
  • 20.00 ml yellow mustard seeds
  • 50g (1/3 cup) plain flour
Instructions:
  • In a bowl, mix together cauliflower, beans, onion, and cucumbers. Sprinkle with salt and toss well to combine. Let it stand for 1 hour. Rinse thoroughly, then drain. Repeat rinsing two more times, and drain thoroughly.
  • In a large saucepan, combine vinegar, sugar, garlic, ginger, and allspice. Bring to a boil over high heat, stirring until the sugar is dissolved.
  • Combine the vegetable mixture, cover the pot, and bring to a boil. Uncover, reduce heat to medium-high, and cook for 5 minutes.
  • Combine turmeric, mustard powder, mustard seeds, flour, and 60ml (1/4 cup) water in a small bowl, stirring until a smooth paste forms.
  • Combine the paste with the vegetables and cook for an additional 5 minutes, stirring occasionally, until the mixture slightly thickens.
  • Carefully transfer the steaming piccalilli into cozy sterilized jars and tightly seal them while still piping hot.

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