2 small red onions, cut into wedges, root end trimmed but intact
1 bulb fennel, halved and thinly sliced lengthwise
1/2 head cauliflower, cut into small florets (about 3 1/2 cups)
3 tablespoons plus 1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/2 teaspoon ground turmeric
2 tablespoons ginger, peeled and finely grated
2 teaspoons yellow mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper
5 cloves garlic, peeled and smashed
1 medium carrot, sliced on an angle (about 1 cup)
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup firmly packed light brown sugar
3/4 cup warm water, 110 to 115 degrees F
1 teaspoon sugar
1 packet activated dry yeast
4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
3 tablespoons butter, at room temperature, cut into pats
1/2 cup milk, at room temperature
Oil, for greasing
Variety of different types of cheese, such as Cheddar or Stilton
Cooked ham slices
Cured meats or sausages
Branston or Ploughman's pickle or your favorite relish
Pickled onions, beets and dill pickles
The piccalilli will keep for 1 week tightly sealed in the refrigerator.
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