This is a slightly revised version of a piccalilli recipe I posted a couple of years back. I’ve sweetened things up slightly with a bit more pear and apple and increased the quantity of mustard seed.
Ideally you need to make it now. The piccalilli takes about a month to mature – if you make a batch this week, it will be ready for Christmas.
- Veg of your choice – I used 1 cauliflower, 1 courgette, 1 cucumber, 2 pears, 1 apple, a handful of green beans, 8 – 10 shallots
- 150g salt
- 1 tablespoon ground tumeric
- 1.5 tablespoons mustard seeds
- 1 tablespoon ground cumin seeds
- 1 tablespoon ground coriander seeds
- 1 tablespoon ground ginger
- 1 tablespoon English Mustard powder
- 1/2 tablespoon ground allspice
- 2 teaspoons ground cinnamon
- 3 tablespoons cornflour
- 2 tablespoons honey
- 300g granulated sugar
- 1.3 litres cider vinegar.
Cut all the veg into bite sized pieces and place into a large bowl. Cover with cold water and add the salt. Stir well and leave covered overnight.
Rinse the veg well under cold, running water.
Mix the spices and flour in a bowl with a splash of vinegar to form a smooth paste.
Bring the rest of the vinegar to the boil in a large pan and add the sugar and honey. Add the spice paste to the vinegar – cook and stir until the paste has dissolved into the vinegar.
Add the veg to pan and gently simmer for 5 to 10 minutes.
Remove from the heat.
You need to prepare some storage jars – jam jars will be fine or you can buy rubber seal jars like those pictured below. To sterilize the jars wash them in hot water first. Then rinse them thoroughly in water as hot as your hands can stand. Now pour boiling water into the jars – if you don’t pre-heat the jars there’s a good chance they will crack when you pour the boiling water over them.
As soon as you can handle them – empty the water and dry with a clean tea-towel.
Spoon in the piccalilli and seal immediately.
Allow to mature for at least 1 month – don’t be tempted to try it before Christmas – it will be worth the wait.
Tags: cauliflower, chutney, piccalilli, preserve
By John Loydall