- 1½ cups apple cider vinegar
- 1 cup water
- 150 g sugar
- 5 peppercorns
- 1 T ground turmeric
- 2 T ground ginger
- 14 pods cardamom, crushed
- 2 shallots, halved lengthways
- 3 cloves garlic, lightly smashed
- 6 bay leaves
- 400 g cauliflower florets, chopped
- 1 bulb fennel, roughly chopped
- 1 red chilli, halved
- 1 T butter
- 2½ T flour
- 2 T wholegrain mustard
Bring all the ingredients except the vegetables, butter, flour and mustard to the boil. Simmer for 5 minutes, then add the vegetables and chilli in small batches.
Cook until tender but still slightly crunchy – about 4 minutes. Remove from the liquid.
Mix the butter and flour to form a paste. Add to the pickling liquid and whisk until the liquid has thickened.
Remove from the heat and stir in the mustard. Pour over the vegetables and bottle.
Cook's note: Make a big batch of this aromatic piccalilli and bottle half to give away as gifts (and save some for your pantry). Use Consol jars decorated with ribbons and a quirky printed label. Our version is made with festive spices – cardamom and ginger – and chunky vegetables. Needless to say, this is what you'll be eating on your gammon sandwiches all month long.