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Cauliflower Piccalilli
350 ml white wine vinegar
175 ml distilled malt vinegar
small cauliflower
˝ cucumber
1 small onion
175 g caster sugar
25 g English mustard powder
2 tsp ground turmeric
4 tsp corn flour
- Boil both vinegars together, allow to cool.
- Cut the cauliflower into tiny florets. Peel, deseed and finely dice the cucumber, then peel and finely dice the onion. Place in a large bowl and sprinkle over a little salt.
- Mix the caster sugar, mustard powder, turmeric & corn flour together in a large pan. Stir in half the cooled vinegar. Mix well, and then add the remainder.
- Cook over a low heat, stirring continuously, until the mixture begins to thicken slightly. Let it cook for about 2-3 minutes.
- Pour the vinegar mixture over the vegetables and mix thoroughly. Pack into wide-necked, sterilised jars. Seal, label and store in a cool dry place.