Mitzvahs and Marrows Piccalilli


Make this delicious relish at least a month before you want to use it as it will take time for the flavours to develop.

Preparation time: 1 hour
Cooking time: 90 minutes

700ml malt vinegar, and a little extra
2 tbsp coriander seeds
Pinch of salt
510g cauliflower, broken into small florets
1 280g jar silver skin pickled onions
3 tbsp mustard powder
3 tbsp plain flour
1 tbsp ground turmeric
2 tsp ground ginger
115g French beans, trimmed and cut into 1cm slices
2 garlic cloves, sliced
200g granulated sugar


Put the malt vinegar, coriander seeds and a pinch of salt in a large preserving pan and bring to the boil.

Add the cauliflower and simmer for five minutes, or until slightly softened but still crunchy.

Put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in enough extra malt vinegar until a smooth paste. Set aside.

Add the green beans, garlic and sugar to the cauliflower and stir over the heat for 2–3 minutes, or until sugar has dissolved.

Drain over a large bowl to collect the vinegar.

Return the mustard mixture and drained vinegar to the pan and bring to the boil.

Reduce heat and simmer for 10 minutes, or until thick enough to coat the back of the spoon.

Return the drained vegetables, and strained silver skin pickled onions, to the pan and add more sugar and water if necessary. Take pan off the heat.

Spoon into hot sterilised jars, seal and cool and store for a month in a cool, dark place before eating.

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