Recipes

A favourite picalilli recipe from Henrietta Green

    450g/1lb green tomatoes, sliced
    450g/1lb green beans, sliced
    450g/1lb carrots, sliced
    1 cauliflower, cut into florets
    450g/1lb pickling onions, peeled
    225g/8oz/1cup salt
    3.6 litres/6pints/15cups water
    50ml/3tablespoons/¼cup mustard powder
    50ml/3tablespoons/¼cup ground ginger
    20ml/1tablespoon/1½ ground turmeric
    5ml/1teaspoon celery seed
    115g/4oz/½cup sugar
    1.1 litre/2pints/5cups white wine vinegar
    30g/1oz/1½tablespoons cornflour

Method

Put the vegetables into a large bowl, and add the salt and water. Stir thoroughly and weight the vegetables so they are immersed in the water. Leave to soak in a cool place overnight.

Heat the spices, sugar and 1 litre/1¾pints/4½cups of the vinegar in a saucepan, and simmer, stirring occasionally, for about 5 minutes.

Rinse the vegetables and add them to the pan. Bring to the boil and simmer for about 15 minutes or until they are soft but still a little crunch. Strain the vegetables, reserving the cooking liquid, and pack them quite tightly into warm sterilized jars.

Stir the corn flour into the remaining vinegar and add it to the cooking liquid. Bring to the boil and cook for a few minutes, stirring constantly until it has thickened.

Pour it over the vegetables in the jars, leave to cool and then seal. Keep it for at least 6 weeks before eating to allow the flavours to mellow.