Taken from the Woman’s Weekly archive, this recipe for Piccalilli was first published in November 1913
Makes: 1.5kg (31/4lb)
Prep time: 24 hrs 20 mins
Cooking time: 30 mins
Total time: 24 hrs 40 mins
Skill level: Bit of effort
- 1.4kg (3lb) prepared weight mixed marrow (or courgette), cucumber, French beans, small onions and cauliflower
- 175g (6oz) salt
- 125g (4oz) granulated sugar
- 1½ level tsp mustard powder
- 1 level tsp ground ginger
- 1 clove garlic, peeled and crushed
- 600ml (1 pint) distilled vinegar
- 3 level tbsp plain flour
- 1 level tbsp curry powder
- 1 level tsp ground turmeric, optional
- Deseed and dice marrow and cucumber. Top, tail and slice beans, peel and halve onions and break cauliflower into small florets. Layer vegetables in a large bowl, sprinkling each layer with salt. Add 1.75 litres (3 pints) water. Cover; leave to stand for 24 hours.
- Next day, strain off salty water, then quickly rinse and drain vegetables. Blend sugar, mustard, ginger and garlic with 450ml (¾ pint) of the vinegar in a large pan (preserving pan if you have one). Heat slowly to dissolve the sugar.
- Add the vegetables, bring to the boil and simmer for 20 mins, or until vegetables are cooked but still crisp. Blend the flour and turmeric, if using, with the rest of the vinegar and stir into the cooked vegetables. Bring to the boil and cook for 2 mins.
- Spoon into sterilised jars, cover, seal and label.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.