CAULIFLOWER PICCALILLI

By BobD

Ingredients

• 4 CUPS
• This crunchy, tangy, brilliantly bright relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to some smoked trout to your morning bacon and eggs.
• 2 Kirby cucumbers, peeled and chopped
• 1 (1 1/2-lb) head cauliflower, cut into tiny florets
• 1 celery rib, chopped
• 1 tablespoon kosher salt
• 1 tablespoon celery salt
• 2 cups white-wine vinegar
• 2/3 cup sugar
• 1/2 cup plus 2 tablespoons water, divided
• 1/2 teaspoon turmeric
• 2 tablespoons cornstarch

Preparation

Step 1

Toss vegetables with kosher salt and celery salt in a colander set over a bowl and let stand 1 hour.

Discard liquid and rinse vegetables.

Simmer vinegar, sugar, 1/2 cup water, and turmeric in a 3- to 4-qt saucepan, stirring until sugar has dissolved, 5 minutes.

Stir together cornstarch and remaining 2 Tbsp water, then stir into vinegar mixture.

Boil, stirring, 1 minute (liquid will thicken).

Pour over vegetables in a bowl and cool completely, then chill, covered, at least 1 day for flavors to develop.

COOKS NOTE: Piccalilli keeps, chilled, 3 weeks.