Piccalilly

Piccalilly

1 kilogram mixed fresh vegetables
(cauliflower, green beans, carrots, peas, shallots)
160 grams salt
1 liter vinegar
40 grams flour
50 grams mustard powder
½ tsp ginger powder
10 grams curry powder
20 grams sugar
1 ½ dl sunflower oil

Clean the vegetables, cut the cauliflower into rosettes, chop the green beans, mince the shallots and grate the carrots. The net weight of the vegetables should be one kilogram.

Bring 3 liters water to a boil, add 150 grams of salt. Dump in all the vegetables and bring back to a boil. Cook the vegetables for 2 minutes and drain them thoroughly. Set the vegetables aside to cool off and dry. 

Sift the flour, add the mustard, curry and ginger powder, 10 grams of salt and the sugar and mix well. Add a bit of vinegar and two tbsp oil. Stir well until the mixture is smooth. Boil the rest of the vinegar and add the sour mix. Stir well until the sauce is thick. Turn down the heat and let the sauce simmer for 8 minutes. Take the sauce from the stove and allow it to cool. 

Mix in the cold vegetables. Put the piccalilly into well cleaned, sterilized pots. Allow the mixture to settle for a few minutes. Pour a thin layer of oil on top of the contents. Seal the pots with aluminum or plastic foil and put the lids on tight.