Easy Piccalilli (v)

This vibrantly yellow pickle is delicious with cold cuts and cheese. For my version I have added red pepper for an extra colour boost. Try this recipe and let me know what you think, I can guarantee its better than any you will find in the shops and its quick and easy to prepare.

Easy Piccalilli

Ingredients:

700ml white vinegar

2 tbsp coriander seeds

500g cauliflower cut into 3cm florets

1 tbsp mustard seeds

2 onions, finely chopped

1/2 red pepper chopped into 1cm pieces

3 tbsp English mustard powder

3 tbsp cornflour

1tbsp turmeric

2 tsp ground ginger

150ml cider vinegar

100g french beans cut into 1cm pieces

1/2 courgette cut into 1cm pieces

2 garlic cloves, sliced

150g granulated sugar

Method:

1. Place the white vinegar and coriander and mustard seeds in a large heavy bottomed pan and bring to the boil. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy. Meanwhile, put the mustard powder, turmeric and ginger in a jug and gradually whisk in the cider vinegar until smooth.
2. Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2-3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar.
3. Put the mustard mixture back into the pan and bring to the boil. Gradually add the drained vinegar and simmer for 8-10 minutes, until thick enough to coat the back of a spoon. Add the drained vegetables and take off the heat.
4. Spoon into sterilised jars (I put mine through the dishwasher) and leave for a month to mature.