This spicy relish or pickle is a great way to use up extra cauliflower and it is delicious with meat and cheese. This variation is based on British piccalilli which was first mentioned in 1845.
500g vegetables in total: cauliflower florettes, sliced onion, sliced gherkins
2 tablespoons mustard seeds
2 cups vinegar
5g ground turmeric
5g dry mustard powder
5g ground ginger
2 teaspoons cornflour
Bring a pot of water to the boil and add the prepared vegetables and the mustard seeds and cook for 3 minutes. Drain and put the vegetables into sterilised jars. In another saucepan add the vinegar, all the spices and the sugar, keeping a little vinegar aside to mix with the cornflour. Bring the mixture to the boil and cook for 3 minutes. Add the cornflour mixture and cook for another minute, stirring constantly. Pour the liquid mixture over the vegetables in the jars and seal. Allow to mature for 6-8 weeks before enjoying with cold meats and cheese.