A colourful English pickle, piccalilli salts vegetables such as cauliflower, cucumber and courgette before simmering them in a turmeric-spiked mustard sauce. It is a sharp companion to cold meats and a cheese board.
Chop the cauliflower, cucumber, courgette and pearl onions, toss them with the salt in a large bowl and cover.
Rinse the vegetables thoroughly and drain them well in a colander.
Mix the flour, mustard powder and turmeric in a pan, gradually whisk in the vinegar and sugar, and simmer until smooth.
Add the drained vegetables to the sauce and simmer for 5 more minutes, then pack into clean jars while hot and seal tightly.
Do not add the vegetables to the sauce before rinsing off the salt, or the pickle will end up too salty. Allergens: contains wheat (gluten).
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