This classic condiment goes swimmingly with pork, any pork at all but we love to have it with a little pork pie, a ham hough terrine or even just in a ham sandwich.
Brine:
1500ml water
150g salt
Veg:
300g cauliflower
225g Silverskin onions
175g cornichons
150g diced celeriac
115g diced green pepper
Pickle:
600ml malt vinegar
200g sugar
1tbl turmeric
2tsp ground ginger
1tsp 5 spice
25g cornflour
1tbl dijon mustard
1. Bring the water & the salt to the boil and take it off the heat and chill. While your doing this dice all your veg. Once the liquid is cold place the veg into it and leave to brine for 12 hours in the fridge.
2. Place the vinegar, sugar, turmeric, ginger and 5 spice into a pan and bring to the boil and cook out for 2 or 3 minutes. Mix the cornflour with a dash of water and pour into the vinegar mix and stir in. Cook this for at least a minute until it thickens up then take off the heat and cool. Once cold then add in dijon mustard.
3. Once the 12 hours are up, strain the veg from the brine and mix with cold pickle mix and store in a sterile jar for up to 4 weeks in the fridge.
A simple classic that really shouldn't be bought!
