Piccalilli

Ingredients

• 2 pounds cauliflower 
• 2 pounds cucumber diced peeled
• 1.5 ounces flour all-purpose
• 1.5 teaspoons ground ginger 
• 2 tablespoons ground turmeric 
• 3 teaspoons ground mustard 
• 2 pounds pearl onions halved
• 1 pound salt 
• 1 gallon water 
• 6 cups distilled vinegar white
• 9 ounces sugar white

Equipment

• frying pan
• pot
• canning jar

Directions

1. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours.
2. Drain the vegetables.
3. In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
4. Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes.
5. Pour into sterilized canning jars.
6. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars.
7. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes.
8. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.