Piccalilli

Ingredients#

Makes 2.25 kg.

• 1.8 kg mixed, crunchy veg, chopped to roughly 2-3cm pieces.
  Good options include:
  • Cauliflower (primary veg)
  • 1 Onion, finely chopped
  • Cucumber
  • Runner beans
  • Peas
  • Pepper
  • Carrot
  • Marrow
• 100 g salt
• 700 ml Malt vinegar
• 2 tbsp Coriander seeds
• 3 tbsp English mustard powder
• 3 tbsp Plain flour
• 1 tbsp Turmeric
• 2 tsp Ground ginger
• 150 ml Cider vinegar (can be white for better colour)
• 2 Garlic cloves, peeled and sliced
• 100 - 200 g sugar (depending on sweet tooth)

Method#

Prepare overnight

1. Put the chopped vegetables (except garlic) in a big bowl, add the salt 100 g and spread around the vegetables well. Cover the bowl and leave overnight, or for several hours.
2. After the salt has worked it's salty magic, strain the vegetables and rinse well with water.

Make the piccalilli

1. Place the malt vinegar 700 ml and coriander seeds 2 tbsp in a large preserving pan and bring to a boil. Add the vegetables and simmer for 5 minutes until slightly softened but still crunchy.
2. Meanwhile, put the mustard 3 tbsp , flour 3 tbsp , turmeric 1 tbsp and ginger 2 tsp in a small bowl and gradually whisk in the cider vinegar 150 ml until smooth.
3. Add the garlic 2 cloves and sugar 150 g to the pan and stir over the heat for 2–3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar.
4. Put the mustard mixture in the pan and bring to the boil. Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
5. Add the drained vegetables and take off the heat. Spoon into sterilised jars – if they’re not kilner jars, cover them with plastic discs and elastic bands rather than metal lids, which can sometimes react with the vinegar.
6. Leave to age gracefully in a cupboard! 👴🏽 3 months is best.

Notes#

• The vegetables are swappable - you can use runner beans, peas, marrow, carrots, anything that has crunch.
• You can (optionally) skip the overnight salting, but the vegetables might be less crunchy without, and you should add salt in the mix if so.
• It can be eaten straight away, but will be better after a month, and even better after 3 👌🏼