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Piccalilli
The term piccalilli first entered English in the middle of the 18th century. Its origin is unknown and may simply be a play upon "pickle." Piccalilli is bright yellow thanks to turmeric and mustard, with identifiable pieces of vegetable. Its flavour is sweet-acid and spicy.

INGREDIENTS: Prepared vegetables - 2.75 kg (6 lb) marrow, cucumber, beans, small onions, cauliflower, Salt - 500 g (1lb 2 oz), Water - 4.5 litres (8 pints), Sugar - 250 g (9 oz), Mustard powder - 1 tbsp, Ground ginger - 1* tsp, White vinegar - 1.7 litres (3 pints), Plain flour - 4 tbsp, Turmeric - 2 tbsp.

COOKING: 1. Dice the marrow and cucumber, slice the beans, halve the onions and break the cauliflower into small florets.
2. Dissolve salt in the water and add the vegetables. Cover and leave for 24 hours.
3. Remove the vegetables, rinse and drain.
4. Blend the sugar, mustard and ginger with 1.5 litres (2* pints) of the vinegar in a large pan, add the vegetables, bring to the boil and simmer for 20 minutes.
5. Blend the flour and turmeric with the remaining vinegar and stir into the cooked vegetables.
6. Bring to the boil and cook for 1-2 minutes. Pot and cover.