Piccalilli is a colorful British pickle made by salting vegetables such as cauliflower, cucumber and zucchinis, then boiling them in a mustard and turmeric sauce. It makes a sharp accompaniment to cold meats and a cheese board.
Chop the cauliflower, cucumber, zucchinis and shallots. Mix with the salt in a large bowl and cover.
Rinse the vegetables in plenty of water, then drain thoroughly in a colander.
Mix the flour, mustard powder and turmeric in a saucepan. Gradually add the vinegar and sugar and boil, stirring until the sauce is smooth.
Add the drained vegetables to the sauce and boil for another 5 minutes. Fill clean jars while hot and seal tightly.
Rinse the salt off the vegetables before adding them to the sauce; otherwise the pickle will be too salty. Allergen: contains wheat (gluten).
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