Sweet and Spicy Crunchy Piccalilli

Ingredients

  • 2kg of washed, peeled vegetables (e.g. cauliflower, radish, green beans, cucumbers, courgettes, green or yellow tomatoes, carrots, small onions or shallots or peppers)
  • 100g fine sea salt
  • 60g cornflour
  • 20g ground turmeric
  • 20g English mustard powder
  • 20g ground ginger
  • 1 tbsp yellow mustard seeds
  • 2 tsp crushed cumin seeds
  • 2 tsp crushed coriander seeds
  • 1.2 litres cider vinegar
  • 300g granulated sugar
  • 100g honey

Method

This tastes a hundred times better than anything you could buy in the shops! Amazingly it tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavours to develop.

The mixture of spices makes this quite fiery, but you can adjust the quantity to suit your own taste. Vegetables can also be varied according to personal preference. 

  1. Cut all the veg into small, even, bite-sized pieces. Place in a large colander over a bowl, and sprinkle with salt. Mix well, cover with a tea towel and leave in a cool place for 24 hours.
  2. Then rinse thoroughly in several changes of cold water. Drain well by leaving in colander for half an hour.
  3. Blend the cornflour, turmeric, mustard powder, ginger, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar.
  4. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.
  5. Pour a little of the hot vinegar over the blended spice paste, stir well and then return to the pan. Bring gently to the boil. Boil for 3-4 minutes to allow the spices to release their flavours into the thickening sauce.
  6. Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce.
  7. Pack the pickle into warm, sterilised jars making sure that there are no pockets of air in the piccalilli.
  8. Seal immediately and leave for 4-6 weeks, to allow it to mature, before eating. Great in sandwiches, with cheese and cold meats, etc.

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