Classic British Piccalilli

Follow our step-by-step guide on how to make Classic British Piccalilli.

1. Step 1

   Begin by gathering a large bowl and combining fresh cauliflower, diced onion, sliced carrots, chopped cucumber, green beans, and a sprinkle of salt.

2. Step 2

   Toss the ingredients together thoroughly and allow them to rest for 24 hours to enhance the flavors.

3. Step 3

   The following day, rinse the vegetables well under cold water, changing the water several times to ensure they are clean.

4. Step 4

   Drain them in a colander for about 30 minutes to remove excess moisture.

5. Step 5

   Next, inspect eight 12-ounce jars for any cracks and check the rings for rust, discarding any that are defective.

6. Step 6

   Immerse the jars in simmering water to sterilize them until you're ready to use them.

7. Step 7

   For new lids and rings, wash them in warm, soapy water to ensure they are clean.

8. Step 8

   In a large pot, combine flour, curry powder, turmeric, mustard powder, and ginger.

9. Step 9

   Gradually stir in half of the vinegar to form a smooth paste, free of lumps.

10. Step 10

    Add the remaining vinegar and sugar, mixing well before bringing the mixture to a boil over medium heat.

11. Step 11

    Stir continuously until the mixture thickens, which should take about five minutes.

12. Step 12

    Once thickened, add the vegetable mixture and bring it back to a boil, cooking for an additional two minutes before removing it from the heat.

13. Step 13

    Carefully pack the hot picalilli into your sterilized jars, filling them to within a quarter-inch of the top.

14. Step 14

    Use a clean knife or thin spatula to eliminate any air bubbles by running it around the inside of the jars.

15. Step 15

    Wipe the rims with a damp paper towel to remove any spills, then place the lids on top and screw the rings on tightly.

16. Step 16

    Prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

17. Step 17

    Bring the water to a boil, then lower the jars into the pot using a holder, ensuring they are spaced at least two inches apart.

18. Step 18

    Add more boiling water to cover the jars by at least one inch.

19. Step 19

    Bring the water to a rolling boil, cover the pot, and process the jars for five minutes.

20. Step 20

    Once the time is up, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, allowing space between each jar to cool.

21. Step 21

    After they have cooled, press the center of each lid with a finger to check for a tight seal; the lid should remain firm and not move up or down.

22. Step 22

    For the best flavor, let your picalilli mature for one month before indulging in its delightful taste.

23. Step 23

    This patience will reward you with a vibrant, tangy condiment that elevates any dish.

24. Step 24

    Enjoy the fruits of your labor!.