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Piccalilli is a true British classic, and a key part of a Ploughman's lunch. Made using late summer cauliflower, fiery mustard and gingery turmeric, this tangy pickle is the perfect accompaniment for sandwiches, cold meats and cheese or charcuterie boards. What's more, it's vegan, gluten-free and speedy to make! See method
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Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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