Pikla

Pikla

Cypriot piccalilli, makes 5 jars

Ingredients

Makes 5 x 450g jars

cauliflower      400g
carrots          200g
celery           200g
green beans      100g
coarse sea salt  140g

Sauce
white vinegar    800g
cornflour        75g
caster sugar     100g
mustard powder   30g
turmeric         8g
curry powder     8g
ground ginger    8g
ground coriander 8g
ground cumin     3g

Pikla is the Cypriot take on piccalilli, introduced during British rule. Less sweet than the British version, no onions, distinctly Cypriot spicing.
Leave at least 10 days before opening.

Recipe

1. Cut all vegetables into small, even 1-2cm pieces. Toss with all the salt, cover and refrigerate for 24 hours.

2. Drain and rinse thoroughly under cold water until the saltiness is reduced. Squeeze dry and drain well.

3. Sterilise your jars in the oven at 120°C until completely dry.

4. In a large pan over low heat, combine 100g of the vinegar with all the dry spices. Stir for 2 minutes to bloom.

5. Whisk in the cornflour until smooth, then gradually add the remaining vinegar and the sugar, stirring constantly until thick and glossy.

6. Fold in the drained vegetables. Cook for exactly 4 minutes, no longer.

7. Ladle into hot sterilised jars immediately. Seal tightly. Leave 10 days before opening.