Ingredients
- 2 small cauliflowers
- 2 large carrots
- 200g (7oz) fine green beans
- 200g (7oz) runner beans
- 3 onions
- 1 cucumber, deseeded
- 2 courgettes
- 1 red pepper
- 150g (5oz) sea salt
- 1.2 litres (2pt) pickling vinegar
- 1 large green chilli, halved
- 3 bay leaves
- 1tbsp yellow mustard seeds
- 2tsp coriander seeds
- 12 black peppercorns
- 50g (2oz) plain flour
- 2tbsp hot English mustard powder
- 5tsp turmeric
- 2tsp ground ginger
- 150g (5oz) caster sugar
Method
Chop all the veg into similar-sized pieces, then place in a bowl. Dissolve the salt in 2.5 litres (4½pt) cold water and pour over the veg. Stir well, cover and leave overnight. Infuse the vinegar with the chilli, bay, mustard and coriander seeds and peppercorns. Bring to the boil, simmer for a few minutes then cover and leave to infuse overnight.
The next day, drain the vegetables and rinse well. Mix together the flour, mustard powder, turmeric and ginger. Strain the vinegar, then add enough (about 5 or 6tbsp) to the flour mix to make a paste. In a saucepan, add the remaining vinegar and sugar together with the paste. Cook gently, allowing the sugar to dissolve, stirring frequently. You want the sauce to be glossy and thicken slightly. Put the vegetables in the pan, stir to coat in the sauce, and cook for 8 to 10 minutes – they should still be crunchy. Spoon into hot, sterilised jars.
Top Tip
Make the chunky picalilli 3-4 weeks before you need it. It will keep in a cool, dark cupboard for up to 3 months. Once opened, keep sealed in the fridge for up to 3 weeks.
