English Piccalilli (pareve)
makes 6 cups

3 cups fresh cauliflower florets
1 medium onion, cut into 1/2-inch chunks
1 cup cucumber, unpeeled and cut in 1/2-inch chunks
2 green tomatoes, cut in 1/2-inch pieces
1 cup green beans, sliced about 1/2-inch thick
1/3 cup kosher salt
2 1/2 cups water
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon turmeric
1 cup malt vinegar
1 tablespoon sugar

Combine the cauliflower, onion, cucumber, tomatoes and green beans in a large bowl. Dissolve the salt in the water and pour over the vegetables. Cover and chill for 8 hours or overnight. Stir once or twice. Drain well and set aside. In a large, heavy saucepan, combine the flour, mustard and turmeric. Add a little vinegar to make a smooth paste. Stir in the remaining vinegar. Bring to a boil. Add the vegetables and sugar and stir to mix. Return to a boil. Reduce heat to simmer. Cover and cook for 10 minutes, stirring often. Pour into a glass jars. Cover and refrigerate.

approx. nutrients per tablespoon: calories – 4 protein – 0g carbohydrates-1g

fat – 0g cholesterol – 0mg sodium – 119mg