- 1 x 680g jar mixed veg, the one I use contains carrots, cabbage, gherkins, green chillies, red peppers, green tomatoes
- 18g flour (plain or self-raising)
- 20g mustard powder
- 1tsp turmeric
- 500ml vinegar, we don't have malt vinegar here so I use red grape
- 1tsp sugar
Put a 680g jar or 2 smaller ones in a warm oven, the lowest my oven goes is 50c and keep there until you are ready to jar up the picalilli.
Add the flour, mustard, turmeric, sugar and vinegar into a fairly large saucepan and mix well.
Bring to the boil, and then turn heat down to low and simmer until the liquid thickens.
Drain the mixed veg and cut pieces up into small bite size pieces.
Add the cut veg to the saucepan and heat through until the vegetables have a nice glossy coating of the thick liquid, and the liquid has reduced.
Allow the picalilli to cool slightly and then careful add the mixture to your hot jar. You may have a little too much for your jar, so pop this into a airtight container to sample in a few days and put in the fridge when cold.
Seal the lid of the jar tight and allow to cool. As the picalilli cools the top of the lid pops down to give a good seal.
The picalilli will keep in a cool cupboard for several months.
Once opened, and because of the hot climate here, I like to keep mine in the fridge.