Piccalilli
- 3 tablespoons pickling salt
- 1 pound pearl onions, peeled
- 1 small head of cauliflower, about 1 pound, cut into small florets
- ¾ cup sugar
- 2½ cups cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons English mustard powder
- 2 tablespoons olive oil
- 1½ tablespoons ground ginger
- 1½ tablespoons ground turmeric
Instructions:
If you can’t find fresh pearl onions, you can use small boiling onions or shallots.
- Dissolve the salt in 4 cups of warm water in a large bowl. Add the onions and cauliflower and place a plate on top to keep the vegetables submerged in the brine. Let soak in a cool part of the kitchen, or in the refrigerator, overnight. Next day, drain the vegetables and rinse under cold running water. Drain well.
- Dissolve the sugar in the vinegar in a nonreactive pot over low heat, then boil until reduced by half, 15–20 minutes. Add 1¼ cups water, then bring back to a boil. Mix the cornstarch and mustard powder together, then stir in several tablespoons of the reduced vinegar to make a smooth paste. Whisk this back into the rest of the vinegar.
- Heat the oil in a large, nonreactive saucepan and gently fry the ginger and turmeric for 1–2 minutes. Lower the heat, then gradually add the reduced vinegar mixture, stirring as you pour. Bring the mixture to a simmer and cook until it starts to thicken and coats the back of your spoon, 2–3 minutes.
- Add the vegetables to the pan, bring to a boil, and simmer until the cauliflower has softened and the onions are crisptender, about 3 minutes. Add a little salt and pepper to taste. Spoon into sterilized jars and seal. Store in a dark, cool place for 1 month before eating. The flavor improves the longer you keep the piccalilli (for longer storage, process the jars of piccalilli in a simmering hot-water bath). Refrigerate after opening.