Piccalilli, English Mustard Vegetables

1. rinse vegetables, clean and divide into pieces the size of a game cube. Peel pearl onions. Brush cornichons (remove peel from mini cucumbers). Remove peel from carrots. Divide cauliflower and romanesco into small roses. Mix everything in a baking bowl with salt and leave in a cool place with the lid closed for one night.

2. drain vegetable bites in a colander, rinse thoroughly with cold water, drain one more time and place in a large cooking pot. In a baking bowl, stir mustard powder, spices and sugar with vinegar and 250 ml water until well blended, then pour over vegetables.

Bring the vegetables to the boil, stirring occasionally, and cook for 15-20 minutes, leaving a small amount of bite. Clean jars and lids thoroughly, rinse with hot water and place upside down on a clean kitchen towel.

Lift the vegetables out of the broth with a skimmer, drain briefly and pour loosely into the prepared jars. To lightly thicken the broth, mix the cornstarch with 2-3 tbsp water until smooth, pour into the boiling broth in a thin stream while stirring, and simmer for 1 minute. Immediately pour over the vegetables to about 1/2 cm below the rim of the jar. 5.

Close the jars on the spot with the twist-off lids and cool upside down for 1 hour, then turn to the other side. Place Piccalilli cooled and infuse for 2-3 days. It will keep for several months. An opened gla

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