A classic preserve from the Irish and British larder, piccalilli briefly simmers cauliflower, baby onions and cucumber in a sharp mustard-and-turmeric sauce before jarring. Its bright yellow colour and tangy bite make it a favourite with cold meats.
Put the cauliflower, onion and cucumber in a large bowl, sprinkle with salt, toss and leave in a colander for 2 hours to release their liquid.
Rinse the salted vegetables thoroughly under plenty of water and let them drain well in a colander for 10 minutes.
Whisk a portion of the cider vinegar with the mustard powder, turmeric and flour into a smooth paste, then bring the remaining vinegar and sugar to the boil in a pot, stir in the paste and cook for 5 minutes until thickened.
Stir the drained vegetables into the hot sauce and simmer for a further 5 minutes, then ladle into sterilised jars while hot and seal tightly.
Rinse the vegetables thoroughly after salting, or the pickle will taste too salty. Do not open the jar for at least 1 week; the flavour settles during that time. Allergens: this recipe contains wheat (gluten).
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