Pickles with ras el hanout

Ingredients

5 kg

3 l water
1 l table vinegar
2.5 k vegetables (cauliflower, romanesco, broccoli, carrot, onion)
500 g gherkins, diced
100 g sugar
200 g flour
100 g Bresc Ras el hanout
60 g Bresc WOKginger
60 g turmeric
60 g mustard powder
salt and pepper

Preparation method

For this recipe, the proportion of vegetables to the liquid is very important to acquire a good piccalilli. Chop the vegetables into small chunks and boil the water and vinegar with some salt. Boil the vegetables until they are semi-cooked. Drain off half the liquid. Make a paste of the remaining ingredients and add to the liquid while stirring. Bring to the boil and continue to boil briefly. Next, add the vegetables and gherkins and bring to the boil again briefly. Season if required. Fill the jars, close them and store them in the fridge. This rapid method of bottling can only be used for sour products and for small quantities.