1. 450g each pickling onions, peeled cauliflower  florets and de-seeded cucumber  and topped and tailed French been
  2. 340g course rock salt
  3. 750ml white malt vinegar
  4. 1tbsp each English mustard powder, ground ginger and ground turmeric
  5. 1tbsp whole yellow mustard seeds
  6. 2 Cloves Garlic
  7. 175g light muscovardo sugar
  8.  2 – 3 tbsp. cornflour
  9. Warm large sterilized  jars

Preparation method


  1. Put the  vegetables  into a non-metallic bowl. Sprinkle the salt over the top. Toss together and cover, leave in a cool place over night ( it needs about 12 hours)
  2. The next day put the vinegar  into a large Saucepan  of preserving  pan, add the spices and bring to the boil
  3. Drain the vegetables  and rinse well under running water for 3 – 5 minute’s, add to the simmering  vinegar, cook over a low heat for 15 – 20 minute’s or until the vegetables  are tender. Add the sugar  and continue  to simmer  for a further  1 – 2 minute’s
  4. Mix 2 tbsp. of cornflour with a little cold water and blend into the hot vegetables, bring back to the boil and cook fort a further minute, the mixture should be glossy and thick.
  5. Remove the Piccadilly from the heat and leave to cool for 15 minute’s, spoon into the jars and leave to cool completely