British Piccalilli

Ingredients

Instructions

1. 1Wash six half-pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Toss the cauliflower florets, diced cucumber, green beans, and pickling onions with 1/4 cup canning salt in a large bowl, cover, and let stand at room temperature for 12 hours or overnight to draw out excess moisture, then drain, rinse well under cold water, and drain again.
3. 3In a small bowl, whisk the mustard powder, turmeric, ginger, flour, and sugar with a splash of the vinegar to form a smooth paste, then whisk this paste into the remaining vinegar in a large stainless steel pot and bring to a boil, stirring constantly until it thickens slightly.
4. 4Add the drained vegetables and mustard seeds to the thickened hot vinegar mixture and simmer for 5 minutes, until the vegetables are just tender-crisp but still hold their shape.
5. 5Ladle the hot piccalilli into the hot half-pint jars, distributing vegetables and sauce evenly and leaving 1/4 inch of headspace.
6. 6Run a bubble remover through each jar, add more sauce if needed to keep 1/4 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process half-pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed properly, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves significantly after resting 2 to 3 weeks; refrigerate after opening.
11. 11Do not thin the vinegar-based sauce with extra water, as the full vinegar strength keeps this relish safely acidified.