Seasonal piccalilli

Prep: 10 mins

Cook: 10 mins

One for having in the fridge at the ready for adding to this and that can make all the difference.

1 tbsp white wine vinegar

3 tbsp English mustard

2 garlic cloves, crushed

1 tbsp mustard seeds

1 tbsp sugar

½ large cucumber, halved lengthways and thinly sliced

1 red pepper, diced

1 small cauliflower, broken into very small florets

1 large red onion, thinly sliced

Combine the vinegar, mustard, garlic, mustard seeds, sugar and 1 teaspoon of salt in a saucepan.

Bring to the boil, until little bubbles form around the edge of the pan.

Add the vegetables and stir well to coat them, then remove from the heat.

Press the vegetables into the liquid, then leave for 1 hour, stirring occasionally.

When cool, drain off the liquid and serve immediately, or store in a sterilised jar (s) and chill until needed.

Serves
Makes 1 large jar or several small

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Vegetables, Sugar, Spice

Recipe Type
Dressings & Sauces, Gifts

Special Info
Vegetarian

Level of Difficulty
Easy

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