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Piccalilli

Piccalilli

By Aurora Brunetti
30’ Prep time
30’ Cook time
60’ Total time
1 Calories
1 Serving

Summary

Substitute courgette for the cucumber and runner beans for french beans if you wish. piccallili is delicious with ham, cold chicken, cheddar or game terrine. makes: about 1.7kg.
Aurora Brunetti 0 Followers

Step by Step

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Step 1

Place the malt vinegar and coriander seeds in a large preserving pan and bring to a boil. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy. Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth. Add the remaining vegetables, garlic and sugar 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.
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Step 2

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. 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.

Ingredient

  • Coriander seeds
    Coriander seeds
    2 tbsp
  • Plain flour
    Plain flour
    3 tbsp
  • Cauliflower
    Cauliflower
    500 grams
  • Ground ginger
    Ground ginger
    2 tsp
  • Cider vinegar
    Cider vinegar
    150 mls
  • Malt vinegar
    Malt vinegar
    700 mls
  • English mustard powder
    English mustard powder
    3 tbsp
  • Onions, peeled and chopped,
    Onions, peeled and chopped,
    2
  • Turmeric
    Turmeric
    1 tbsp
  • Garlic cloves, peeled and sliced
    Garlic cloves, peeled and sliced
    2
  • French beans, trimmed and cut into 1cm slices
    French beans, trimmed and cut into 1cm slices
    100 grams
  • Granulated sugar
    Granulated sugar
    200 grams

Nutrition Facts

View nutrition facts
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