Pumpkin piccalilli recipe

pumpkins in domeFound by one of our members in the BBC Good Food’s 2017 calendar looks lovely – maybe it’s not too late for some of you this year or keep for next year?

100g salt
750g diced pumpkin (or butternut squash)
1 small cauliflower, cut into small florets
2 onions, chopped
2 courgettes, chopped
25g plain flour
50g English mustard powder
1 tbsp turmeric
225g golden caster sugar
750ml cider vinegar

Add salt to 1.5 litres of water and add the vegetables. Stir, cover, leave overnight to draw water from the veg’ and make them crisper.
Next day stir flour, mustard powder, turmeric and sugar together. Gradually stir in vinegar until you have a lump free sauce. Tip into preserving pan, bring to boil, bubble over a low heat, stirring constantly for 4 mins to make a smooth sauce.
Drain vegetables and rinse in cold water to remove excess salt. Drain thoroughly then tip into sauce. Stir well and cook for 5 minutes until softened but firm. Spoon into 3 sterilised 500ml jars whilst hot, and seal. Enjoy straight away or store for 2-3 months in cool, dark cupboard. Keep in fridge once opened.