Hot Mustard Pickle | Constant Cookbook

Name: Hot Mustard Pickle | Constant Cookbook
Ingredients: 250g/9oz green beans; 500g/1lb 2oz small cauliflower; 250g/9oz courgettes; 100g/3½oz fine sea salt; 3 onions; 300ml/10½fl oz malt vinegar; 300ml/10½fl oz white wine vinegar; 1 heaped tbsp English mustard; 1 heaped tbsp ground turmeric; 1 tsp ground ginger; 1 tsp dried chilli; 25g/1oz cornflour; 250g/9oz granulated sugar; Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes.; Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.; Rinse the vegetables in several changes of cold water.; Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes.

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This tangy and flavorful Piccalilli recipe is a wonderful combination of green beans, cauliflower, and courgettes pickled in a vibrant mix of vinegars and spices. It's a great addition to sandwiches,...

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Ingredients

250g/9oz green beans
500g/1lb 2oz small cauliflower
250g/9oz courgettes
100g/3½oz fine sea salt
3 onions
300ml/10½fl oz malt vinegar
300ml/10½fl oz white wine vinegar
1 heaped tbsp English mustard
1 heaped tbsp ground turmeric
1 tsp ground ginger
1 tsp dried chilli
25g/1oz cornflour
250g/9oz granulated sugar
Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes.
Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.
Rinse the vegetables in several changes of cold water.
Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes.