6 Bottles

 

I didn't use the whole cauliflower for piccalilli. I left the vegetables covered in salt overnight and cooked the sauce up this morning, using the River Cottage recipe that I usually use. I think I got a better ratio of sauce to vegetables this time. I had rather too much sauce for my last batch. You want vegetables covered in sauce, not sauce with a few vegetables floating in it! I'll label the jars when they're cold.