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Piccalilli

ingredients

1 kg (2.2 lb) mixed vegetables (see Method)
60 g cooking salt
700 ml vinegar
12 chillies
1 cup (225 g) 1/2 lb granulated sugar
25 g mustard powder
15 g turmeric
2 tbsp cornflour

method

1. Cut a variety of vegetables such as cauliflower, cucumber, shallots, and young broad beans into small pieces. They should weigh about 1kg in all when prepared.

2. Put in a large earthenware bowl and sprinkle with the cooking salt.

3. Leave to stand for 24 hours, then rinse, and drain well.

4. Boil the vinegar and chillies for 2 minutes, leave to stand for 30 minutes, and then strain the vinegar.

5. Mix together the sugar, mustard, turmeric, and cornflour.

6. Blend with a little of the cooled vinegar.

7. Bring the rest of the vinegar back to the boil, pour it over the blended mixture, return to the saucepan and boil for 3 minutes.

8. Remove from the heat and fold in the drained vegetables.

9. Pack into prepared jars and cover at once with vinegar-proof covers.

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