Piccalilli (English)

Despite Piccalilli being one of Britain's favourite pickles it is surprising its origins, or the original Piccalilli recipe, remain something of a mystery. There's no doubt it is connected to the Indian sub-continent; some sources say Piccalilli was also known as Indian Pickle, and the Indian pickle Achar is similar also made with mustard, vinegar and salt and shares the same yellow colour. Whatever its origins it's a British food favourite and no cooked ham, cold beef, Ploughman's lunch or buffet table is complete without a bright yellow dollop. It is easy to make and will keep for several months in sealed jars.

4½ oz kosher salt (125 g)
3½ pts water, cold (2 L)
10½ oz small cauliflower florets (300 g)
8 oz baby white or pearl onions, peeled (225 g)
8 oz cucumber, deseeded and cut into large chunks (225 g)
2 tsp. capers in brine, drained and well rinsed
7 oz dark malt vinegar (200 mL)
7 oz white wine vinegar (200 mL)
2 oz fine/caster sugar (55 g)
1 tsp. pickling spices
4 Tbsp. all-purpose flour, unbleached
2 oz butter (55 g)
2 tsp. ground turmeric
1¼ tsp. mustard powder
black pepper, freshly ground

Make the Salt Brine:
In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water. Add all the vegetables and capers. Put a plate onto the vegetables to make sure they stay submerged in the brine. Cover and keep in the fridge for 24 hours.

Place the two vinegars, pickling spice and sugar into a large stainless steel pan. Bring to the boil, reduce the heat and cook for 15 minutes. Leave to cool.

The Next Day:
Remove the brine and vegetables from the fridge, drain and rinse the vegetables well. Place the rinsed vegetables into a pan, cover with cold water.

Bring to the boil then reduce the heat to a gentle simmer. Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.

In another pan, melt the butter, add the flour and stir thoroughly. Cook gently for 5 minutes taking care not to burn the flour. Strain the spiced vinegar and slowly add to the butter and flour, cook for 2-3 minutes or until thickened. Add the turmeric, mustard powder and black pepper stir well. You should now have a brightly coloured, thick sauce.

Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce. Pour into sterilized jars and seal. Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong). Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.