Pickles and preserves
Piccalilli, a classic pickle in Irish and English pantries, is a tangy yellow relish made by briefly cooking cauliflower, pearl onions, and cucumber in a mustard and turmeric sauce, then filling jars. Serve it with cold meats.
Put the cauliflower, onion, and cucumber slices in a large bowl and sprinkle with the salt. Toss and let them drain in a colander for 2 hours.
Rinse the salted vegetables thoroughly with plenty of water, then drain well in a colander for 10 minutes.
Mix some of the apple cider vinegar with the mustard powder, turmeric, and flour to make a smooth slurry. Bring the remaining vinegar and sugar to a boil in a pot. Add the slurry and stir for 5 minutes, until thickened.
Mix the drained vegetables with the hot sauce and boil for 5 minutes more. While hot, fill sterilized jars and close the lids tightly.
After resting the vegetables in salt, rinse them thoroughly with plenty of water to keep the pickle from becoming too salty. Let the jar sit for at least 1 week before opening so the flavors can develop. Allergen: contains wheat (gluten).
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