Quench MagazineJim's Piccalilli | Sauces | Quench Magazine

Ingredients

• 1 md Cauliflower, broken into small flowerets
• 1 Cucumber, quartered lengthwise and cut in 1/2" pieces
• 8 oz Pearl onions, peeled
• 1 lg Spanish onion, chopped
• 4 Green tomatoes, blanched peeled & cut into chunks
• 1 1/2 c Pickling salt
• 2 1/2 c Malt vinegar
• 3 tb Mustard seed, bruised
• 1 sl Ginger, 2", peeled & chopped
• 4 Garlic cloves, halved
• 1 tb Black Peppercorns, bruised
• 1 tb Turmeric
• 1 tb Dry mustard
• 1/2 c Sugar
• 3 tb Flour
• 4 tb Water