Mustard Piccalilly
This makes a wonderful accompaniment to cold meats, the perfect combination of sweet and savoury in a jar.
4 people
20 minutes
10 minutes
Ingredients
- 75 g Caster Sugar
- 0.5 - Cucumber cut into bitesize chunks
- 1 tbsp English Mustard
- 1 tsp Ground Ginger
- 1 - Onion cut into quarters
- 1 tbsp Plain Flour
- 1 pinch Salt
- 60 g Sultanas
- 0.5 medium SuperValu Cauliflower broken into florets
- 1 - SuperValu Courgette cut into bitesize chunks
- 250 ml SuperValu White Wine Vinegar
- 1 tbsp Turmeric
Method
- Mix the cauliflower, courgettes, cucumber, beans and onions in a large bowl and sprinkle with salt, cover with water and leave overnight.
- Drain and discard excess water from the vegetables and place in a pan with most of the vinegar, simmer until just tender.
- Add the sultanas and tarragon.
- Mix all the dry ingredients with the remaining vinegar to create a paste then mix with the simmering vegetables, stirring over a moderate heat for approximately 10 minutes until the sauce has thickened.
- Spoon the pickle into sterilised jars while hot, seal and store until required.
