PICCALILLI
Plenty
by Diana Henry
The British love this relish with their corned beef.
Makes 3 x 12 oz jars
INGREDIENTS
• 2¼ lb vegetables, including summer squash, cucumber, green beans, baby onions, cauliflower, and carrot
• 3 tbsp fine salt
• 1/4 cup cornstarch
• 1½ tsp English mustard powder
• 1 tbsp ground turmeric
• 1½ tsp yellow mustard seeds
• 1½ tsp ground ginger
• 1 tsp crushed coriander seed
• 2½ cups cider vinegar
• 1 cup light brown sugar
DIRECTIONS
1. Halve the summer squash and cucumber, scoop out the seeds, and cube. Trim and halve the beans. Halve the onions, break the cauliflower into florets, and cube the carrots. Layer in a large bowl, sprinkling with salt. Cover and leave for 24 hours. Rinse and drain.
2. Mix the comstarch and spices with a little vinegar to make a paste. Put the rest of the vinegar in a saucepan with the sugar and bring to the boil, stirring to dissolve the sugar. Pour some of the liquid (about 1/4 cup) over the paste, stir, and back add to the pan.
3. Bring gently to a boil so the sauce can thicken. Boil for 4 minutes. Add the vegetables, stir, and simmer for 2 minutes. Ladle into warm sterilized jars, seal, and store in the refrigerator. Leave for 4 weeks before eating.
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