Day two!

I am writing this a day late as time got away from me yesterday. So the next preserve was Picalilli. Having done all the cutting on the first day of preserving, the vegetables were salted and left for 24 hours. The mixed veg was then rinsed of the salt and patter dry with kitchen paper. I then blended 60gms of cornflour with 20gms of turmeric, 10gms of ground coriander, 2tsp of mustard seeds and 2tsp of whole cumin seeds. This dry mix I turned into a paste with a splash of pickling vinegar.
I then warmed about 1.2 litres of picking vinegar with 300gms of sugar. When all the sugar was dissolved a little more of this liquid was added to the yellow paste and then all the paste was added to the vinegar. All the veg was mixed into this and folded in to coat everything.
Two last additions of a very finely chopped red chilli and 100gms of honey and the Picalilli was popped into sterilised jars. Ready for labelling.

Getting the last jar out

Jars ready for the cupboard - cold cuts at Christmas