This is another staple I have in my fridge during summer. Piccalilli is so good on sandwiches and wraps making it the perfect condiment for all those Christmas leftover sandwiches.
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Category
Techniques
Servings
20
Prep time
2 hours
Cook time
20 minutes
This is another staple I have in my fridge during summer. Piccalilli is so good on sandwiches and wraps making it the perfect condiment for all those Christmas leftover sandwiches.
Ingredients
- 500g small cauliflower florets (about 1.1 lbs)
- 250g shallots, diced (about 8.8 oz)
- 200g zucchini, diced (about 7 oz)
- 100g green beans, diced (about 3.5 oz)
- 2 tbsp sea salt
- 600ml malt vinegar (about 2½ cups)
- 3 tbsp mustard powder
- 1.5 tbsp coriander seeds
- 2 tbsp yellow mustard seeds
- 1.5 tbsp cumin seeds
- 0.5 tbsp ground turmeric
- 4 tbsp flour
- 200g brown sugar (about 7 oz)
- 3 bay leaves
Directions
Place all the vegetables in a bowl, sprinkle with sea salt, and toss well. Put them in a colander, cover with a tea towel, and leave for 1.5 hours to allow some moisture to drain from the vegetables.
- In a separate bowl, mix about one-quarter (150ml) of the vinegar with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric, and flour. Stir well to form a smooth paste.
- In a large pot, combine the remaining vinegar, bay leaves, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.
- Add the spice and flour paste to the pot. Then, add the drained vegetables. Stir everything together well.
- Continue cooking for 5-6 minutes, or until the vegetables just start to lose their crispness.
- Sterilise some glass jars by placing them in boiling water for 5 minutes. Then, fill them with the hot piccalilli and seal the jars. Allow the piccalilli to sit at room temperature for 3-4 days, opening the jars once a day to release any built-up pressure and prevent explosions.
- After this period, store the piccalilli in the fridge. It will last for at least 4 weeks, provided you use clean utensils for serving.
