Piccalilli or Chow Chow Pickle

1 x Large Cauliflower 
1 Large Onion - Diced
2 Tablespoons Salt

250grms White Sugar
1 1/2 Tablespoons Mustard Powder
2 teaspoons Turmeric
1/2 teaspoon Curry Powder
1/2 teaspoon Mixed Spice
2 Tablespoons Mustard Seeds
1/8 teaspoon Cayenne Pepper
3 Tablespoons Cornflour
500 mls Cider Vinegar

Cut the Cauli into bite sized pieces.  Add to a large bucket with the onion and sprinkle with salt (no water) and let sit for 24 hours 

Drain very well, and pat dry with a clean tea towel.
Add to a large pot

Mix sugar, Mustard Powder, mustard seeds, Turmeric, Curry Powder, Mixed Spice, Cayenne Pepper,
and Cornflour to a paste with the Cider Vinegar

Pour this over the Cauli and onion. Bring to the boil and simmer for about 15 mins. Being careful that it doesnt stick.

Simmer until vegetables are tender and it thickens up.

Bottle into clean, sterilized jars.

NOTE:  This pickle is meant to have crisp vegetables, and gets better in a few weeks.

I often double this recipe