Cauliflower needs to be harvested as soon as it’s ready (you can’t leave it in the ground or the curds start to open) and it doesn’t store particularly well once picked – so here’s a good recipe for an exotic pickle called Piccalilli that will help you keep it for 6 months. It also uses up some of those other “glut” vegetables like beans and courgettes.
Put all the vegetables in a large bowl. Dissolve the salt in 1.2l of water and pour this over the veg. Put plate on top to keep them submerged and leave for 24 hrs. Drain and rinse the next day. Bring a large pan of water to the boil – add the veg and blanch for 2 minutes. Drain and refresh in cold water. Put flour, sugar, turmeric and mustard in a small bowl and mix in a little of the vinegar to make a paste.
Put it in a large stainless steel saucepan along with remaining vinegar, bring to the boil and stir continuously so that no lumps appear. Reduce heat and simmer for 15 mins. Add veg to the sauce and stir well so they are coated. Ladle in to sterilised jars and use a non-metallic lid to seal. Allow to mature for one month before using. This recipe will make 5lbs.