Continuing the theme of presenting recipes for lighthouse keepers and lightsmen from archive editions of our in-house journal Flash, the following is a recipe for piccalilli from the April 1958 edition. Bon appétit!
COOK’S CORNER by Sarah Jane
6 lbs. vegetables in all, onions, cauliflower, green tomatoes, marrow, cucumber.
3½ ozs. Mustard.
4 ozs. Loaf Sugar.
2 Tablespoons Flour.
1 oz. Turmeric.
3 Pints Vinegar.
Cut up vegetables, spread on dish, sprinkle with salt (1 desertspoon ) and leave all night.
Place vegetables with sugar and 2½ pints vinegar in saucepan and boil for ¼ hour.
Mix Turmeric, Mustard and Flour, with remaining ½ pint of Vinegar, pour into saucepan over vegetables and boil for 3 minutes, stirring continually.
Put into warm jars whilst hot.