- 1kg washed and prepared vegetables ie cut into small bite-sized pieces. Select 4 or 5 from the following:
- cauliflower, cucumber, courgettes, green tomatoes, peppers, carrots, baby onions (or use pickled silverskin onions), green beans (French or runners), mangetout peas
- 50g fine sea salt
- 25g cornflour
- 10g (3-4tsp) English mustard powder
- 10g(3-4 tsp) ground turmeric
- 15g (1½tbsp) yellow mustard seeds
- 1 tsp cumin seeds, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- ½ tsp celery seeds
- Few grinds of black pepper
- 500ml Aspall Cyder Vinegar or White Wine Vinegar
- 100g granulated sugar
- 50g honey
Piccalilli
A RECIPE BY PAM CORBIN
Makes 4 x 370ml jars
●
Prep time: 10 minutes (plus 24 hours to salt the vegetables)
●
Cooking time: 15 minutes
Enrobed in its customary sunshine yellow livery, Piccalilli, a mix of crisp summer vegetables, has to be the prettiest pickle in the cupboard. It’s success relies on using the freshest of veg’, that are cut into similar bite sized pieces. Recipes vary, and although there are no hard and fast rules about exactly what should be included in the mix of veg, cauliflower is mainstay to the recipe, and then the choice is up to you, or indeed what you have available. Likewise, the spices can be changed or tweaked to suit your taste.
A delicious accompaniment to many things, Piccalilli is particularly good served with cold meats, Cheddar or other sharp cheeses, and will turn any sandwich into a real feast.
- 1kg washed and prepared vegetables ie cut into small bite-sized pieces. Select 4 or 5 from the following:
- cauliflower, cucumber, courgettes, green tomatoes, peppers, carrots, baby onions (or use pickled silverskin onions), green beans (French or runners), mangetout peas
- 50g fine sea salt
- 25g cornflour
- 10g (3-4tsp) English mustard powder
- 10g(3-4 tsp) ground turmeric
- 15g (1½tbsp) yellow mustard seeds
- 1 tsp cumin seeds, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- ½ tsp celery seeds
- Few grinds of black pepper
- 500ml Aspall Cyder Vinegar or White Wine Vinegar
- 100g granulated sugar
- 50g honey
- Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt Mix well. Cover the surface with a piece of baking parchment and the bowl with a tea towel and leave in a cool place for 24 hours, then rinse well with ice-cold water and leave to drain thoroughly.
- Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with 50ml water. Put the vinegar into a large pan with the sugar and honey and heat gently, stirring until the sugar has dissolved. Slowly add the spice paste, stirring well and then bring to simmering point stirring frequently for 3-4 minutes to allow the spices to release their flavours into the thickening sauce.
- Add the vegetables to the pan and return to simmering point for a couple of minutes stirring gently. Remove from the heat and carefully spoon the mixture into sterilised jars to the brim and tapping them gently on the work surface as you go to remove any pockets of air. Seal immediately.
- Ideally leave for 3-4 weeks before oping the jar to allow the flavours to develop. Store in a cool dark, dry place for us to a year. Once opened there is no need to keep in the fridge, but make sure the jar is sealed and kept in a coolish cupboard.
TIP: a wide necked funnel makes filling this chunky preserve into jars easy.
ingredients
method
- Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt Mix well. Cover the surface with a piece of baking parchment and the bowl with a tea towel and leave in a cool place for 24 hours, then rinse well with ice-cold water and leave to drain thoroughly.
- Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with 50ml water. Put the vinegar into a large pan with the sugar and honey and heat gently, stirring until the sugar has dissolved. Slowly add the spice paste, stirring well and then bring to simmering point stirring frequently for 3-4 minutes to allow the spices to release their flavours into the thickening sauce.
- Add the vegetables to the pan and return to simmering point for a couple of minutes stirring gently. Remove from the heat and carefully spoon the mixture into sterilised jars to the brim and tapping them gently on the work surface as you go to remove any pockets of air. Seal immediately.
- Ideally leave for 3-4 weeks before oping the jar to allow the flavours to develop. Store in a cool dark, dry place for us to a year. Once opened there is no need to keep in the fridge, but make sure the jar is sealed and kept in a coolish cupboard.
TIP: a wide necked funnel makes filling this chunky preserve into jars easy.
