Chop the cauliflower
Chop the baby carrots
Slice the Cucumbers after removing seeds
Add to a gallon ziploc bag with the salt
Shake the bag mixing well coating all the vegetables with the salt
Put into refrigerator overnight.
Heat the vinegar, sugars, mustard, ginger, and turmeric.
Rinse the vegetables
When vinegar solution boils add vegetables, flour, and stir till smooth simmer till thickened.
I made a mistake using dark malt vinegar and extra dark brown sugar. It turned the piccalilli dark next time I will use white malt vinegar to get the yellow color.
Set in a cool dry place after it has been jarred, sealed, and cooled. Let it sit 6 weeks then try it! Refrigerate After opening.
