Categories: Relishes 
      Yield: 6 servings 
  
      1 md Cauliflower, broken into            1 lg Spanish onion, chopped 
           -small flowerets                    4    Green tomatoes, blanched 
      1    Cucumber, quartered length-              -peeled & cut into chunks 
           -wise and cut in 1/2" pieces    1 1/2 c  Pickling salt 
      8 oz Pearl onions, peeled            2 1/2 c  Malt vinegar 
 
-----------------------------------SAUCE----------------------------------- 
  2 1/2 c  Malt vinegar                        1 tb Turmeric 
      3 tb Mustard seed, bruised               1 tb Dry mustard 
      1 sl Ginger, 2", peeled & chopped      1/2 c  Sugar 
      4    Garlic cloves, halved               3 tb Flour 
      1 tb Black Peppercorns, bruised          4 tb Water 
  
  A traditional English mustard pickle, Piccalilli is made from a variety of 
  vegetables which are first soaked in brine, then pickled in vinegar.  The 
  finished pickle is yellow in colour owing to the presence of turmeric and 
  mustard.  The pickle may be served immediately it has cooled, but it 
  improves with keeping and may be stored for up to 3 months.  Piccalilli is 
  usually served with cold meats.  Use firm red tomatoes if green ones are 
  unavailable.  About 3 pounds. 
   
  Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes 
  in a large bowl.  Sprinkle with salt over the vegetables and set them aside 
  for 4 hours. 
   
  Drain the vegetables in a colander and discard the liquid. 
   
  In a large saucepan, bring the vinegar to a boil over high heat.  Add the 
  vegetables and reduce the heat to low.  Cover the pan and simmer the 
  vegetables for 15 minutes or until they are almost tender when pierced with 
  the point of a sharp knife. 
   
  Remove the pan from the heat and drain the vegetables in a colander. 
  Discard the vinegar.  Place the vegetables in a large bowl. Sauce: To make 
  the sauce, pour the vinegar into a medium sized pan and stir in the mustard 
  seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the 
  pan over low heat and stir to dissolve the sugar. When the sugar has 
  dissolved, increase the heat to moderate and bring to a boil, stirring 
  frequently.  Reduce the heat to low and simmer the mixture for 15 minutes. 
  Remove the pan from the heat and strain the liquid into a medium sized 
  bowl.  Discard the flavourings left in the strainer. 
   
  Rinse the pan and return the strained mixture to it.  Stir in the flour 
  mixed with the water and place over moderate heat.  Bring the sauce to a 
  boil, stirring constantly, and boil for 2 minutes. 
   
  Remove the pan from the heat and pour sauce over the vegetables.  Mix the 
  vegetables with the sauce with 2 spoons, tossing until coated with sauce. 
   
  Spoon into clean, warm, dry jars with screw top lids.  Spoon any sauce 
  remaining into the jars, so they are completely full.  Place lids on the 
  jars and half screw into position.  Set jars aside until completely cold. 
  Screw lids on firmly and store the jars in a cool, dry place.