|25.00 ml||mustard — powder|
|7.00 ml||ginger — ground|
|2.00 Litres||vinegar — white|
|60.00 ml||flour — cake|
Wash the vegetables and cut into fairly large pieces. Dissolve the salt in the water and soak the vegetables in the salted water overnight. Drain and rinse thoroughly under cold running water.
Mix the mustard powder, sugar and ginger with 1 litre vinegar and heat until the sugar has dissolved, stirring continuously. Add the vegetables and simmer for 20 minutes. Remove the vegetables from the sauce.
Mix the turmeric and cake flour with the remaining vinegar and add to the sauce. Bring to the boil, stirring continuously. Add the vegetables and bring back to the boil, then remove from the heat immediately. Spoon into sterilised jars and seal immediately. Makes about 4 litres of piccalilli.
Recipe reprinted with permission of You.