Name: Piccalilli
Yield: 80
Ingredients: Salt - 1 pound; Water - 1 gallon; Cauliflower, broken into small florets - 2 pounds; Cucumber, peeled and diced - 2 pounds; Pearl onions, halved - 2 pounds; White sugar - 9 ounces; Mustard powder - 3 teaspoons; Ground ginger - 1 ½ teaspoons; Distilled white vinegar - 6 cups; All-purpose flour - 1 ½ ounces; Ground turmeric - 2 tablespoons

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Ingredients for - Piccalilli

1. Salt - 1 pound

2. Water - 1 gallon

3. Cauliflower, broken into small florets - 2 pounds

4. Cucumber, peeled and diced - 2 pounds

5. Pearl onions, halved - 2 pounds

6. White sugar - 9 ounces

7. Mustard powder - 3 teaspoons

8. Ground ginger - 1 ½ teaspoons

9. Distilled white vinegar - 6 cups

10. All-purpose flour - 1 ½ ounces

11. Ground turmeric - 2 tablespoons

How to cook deliciously - Piccalilli

1. Stage

Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

2. Stage

In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

3. Stage

Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.

4. Stage

In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.