It's Piccalilli Time Again

 

The cauliflowers are ready in Jack's garden, so it's time to make piccalilli again. The carrots came from his garden too, but I bought a few veges in order to have a good mix. Yesterday I prepared the vegetables, sprinkled them with salt and left them overnight. This morning I made the sauce and bottled the piccalilli.

I'll add labels when the bottles are cold. As usual, I used River Cottage's recipe. It looks a bit dark because I had to use brown vinegar rather than white, but I don't suppose that will affect the taste.