Picalilli

Picalilli is a Christmas recipe for a cold snack that has become a tradition in England. The food surprises both with its taste and cooking. A fairly easy recipe, I read it in the cookbook of English cuisine, can be used as a side dish. This snack is stored for about six months in a tightly closed jar. It is well suited for those who prefer vegetarianism, or do not have enough time in everyday cooking, as well as those who watch their figure.
As vegetables, we take a mixture that consists of broccoli and cauliflower inflorescences, string beans, chili peppers, cucumbers and shallots. Vegetables can be used any, they are washed and cut into medium pieces. Then we fill it with water with salt dissolved in it and leave it overnight. The brine must be filtered and the vegetables dried.
Fry cumin, turmeric, mustard powder and mustard seeds in a frying pan. Then add the chopped nutmeg and flour there. Pour in the vinegar, add chopped garlic and ginger, pour out the sugar. Stir, bring everything to a boil and add vegetables to the pan. Cut into mango cubes, chop the apple on a grater and pour it into a frying pan. Stir and simmer for about 6 minutes. The finished picalilli is tightly placed in jars and closed with an airtight lid.
Picalilli is well served to the table as a side dish for meat dishes.