PICCALILLI PICKLES

2 bunches carrots, peeled 1 medium cauliflower 2 x 410 gr tins sliced green beans drained 1 small jar gherkins, drained and thickly sliced 50ml dry mustard(3 tbsp) 10 ml cayenne pepper (2 tspn) 10ml turmeric (2 tspn) 30 ml oil (2 tbsp) 750 ml cold water (3 cups) 5ml salt (1 tsp) 3 x 750ml bottles white vinegar 60ml maizena (quarter cup) 15ml mustard seeds (1tbsp) 1 star anise petal 625ml sugar (2.5 cups)

Cut carrots into stubs. Pour boiling water over and steam for 5 minutes. Drain and transfer to basin. Prepare cauliflower in the same manner but do not make florets too small. Do not overcook vegetables as it will make the piccalilli soggy. Add drained green beans and gherkins.

Mix the mustard, cayenne pepper, turmeric and the oil with 375ml cold (1.5cups) water and salt. Boil vinegar and stir in the mustard paste. Make a paste with maizena and remaining water and stir into the boiling vinegar mixture. Continue to stir, reduce heat and add the anice petal and sugar. Remove from heat and when cold, pour over vegetables. Leave to draw in the fridge for half a day, then bottle in airtight jars – it lasts indefinitely in the fridge. Serve with roasts or grills or even on sandwiches topped with cold meats

#piccalilli #pickles