Granny Bessie Bellis’ – Traditional Piccalilli

  • 1 Marrow
  • 1 Cucumber
  • 1lb Runner Beans
  • 2 Cauliflowers
  • 1lb Small Onions
  • 1lb Carrots

Peel and cut small, scatter with salt and leave for 24 hours then drain on cloth. Put two quarts of vinegar and 1lb of sugar to boil with vegetables till soft. Mix 2oz Turmeric 4oz of Mustard 3 tablespoonfuls of flour with a little cold vinegar and add to. Vegetables boil for a further 10 minutes add a few chillies and leave to cool. Put the piccalilli mix in jars and seal.