Classic Piccalilli (British Pickled Veggies)

Make the Brine

1. Gather the ingredients.

   

2. Dissolve the salt in the water in a bowl large enough to hold the water and all the vegetables.

   

3. Add all the vegetables and capers and stir.

   

4. Put a plate on the vegetables to make sure they stay submerged in the brine.

   

5. Cover with plastic wrap and keep in the fridge for 24 hours.

Make the Spiced Vinegar

1. Gather the ingredients.

   

2. Place the two kinds of vinegar, pickling spice, and sugar into a large stainless steel pan and bring to a boil.

   

3. Reduce the heat and cook for 15 minutes.

   

4. Transfer to a ceramic bowl and leave to cool overnight in the fridge.

Pickle the Vegetables

1. Gather the ingredients.

   

2. Once 24 hours have passed, remove the brine and vegetables from the fridge. Drain and rinse the vegetables well.

   

3. Place the rinsed vegetables into a pot, cover with cold water, and bring to a boil.

   

4. Reduce the heat to a gentle simmer and cook for 10 minutes.

   

5. Drain the water and reserve the veggies.

   

6. In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.

   

7. Cook over low heat for 5 minutes, being careful not to burn the flour.

   

8. Strain the spiced vinegar and slowly add it to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.

   

9. Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.

   

10. Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.

    

11. Pour into sterilized clamp jars and seal.

    

12. Preferably wait at least one week before opening to allow flavors to intensify. Once opened, the jars must be kept in the refrigerator. Unopened jars will keep for at least six months in a dark, cool place.

13. Enjoy with cold dishes, sandwiches, or use as a side dish for summer lunches and picnics.