Piccalilli with curry spices


Preparation method

  1. Put all the vegetables into a large bowl and mix together with the salt. Cover and leave overnight.

  2. Drain and rinse the vegetables under running cold water. Dry.

  3. Put ¾ of the vinegar in a large preserving pan and add the spices and vegetables. Bring to the boil and simmer until just tender.

  4. Mix the cornflour with the rest of the vinegar and add to the pan. Mix together and simmer for 5 minutes.

  5. Turn into hot sterilised jars, seal and cool.

  6. Store for three months in a cool, dark cupboard before eating.

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