Piccalilli
- Preparation and cooking time
- Total time
- + overnight brining + pickling
- Easy
- Makes 5 x 450g jars
Skip to ingredients
- 300g courgettes
- 300g cauliflower
- 300g broccoli
- 200g green beanstrimmed
- 200g small round shallotspeeled and quartered through the root
- 2 tbsp fine sea salt
- 4 tbsp cornflour
- 2 tbsp English mustard powder
- 2 tbsp yellow mustard seeds
- 2 tsp cumin seedscrushed
- 2 tsp coriander seedscrushed
- 4 tsp ground turmeric
- 1 tbsp ground ginger
- 1 litre cider vinegar
- 300g caster sugar
Method
step 1
Cut the courgettes, cauliflower and broccoli into similar-sized pieces, small or larger depending on how chunky you like your piccalilli.
step 2
Put all the vegetables and salt in a large bowl and toss well together. Cover and leave overnight.
step 3
The next day, drain the brined veg in a colander and rinse well in cold water. Drain well again, then tip into a large bowl.
step 4
Put the cornflour, mustard powder, mustard seeds, cumin, coriander, turmeric, ginger and 120ml of the vinegar in a bowl and stir to a runny paste. Put the rest of the vinegar and sugar in a pan and heat gently until the sugar has dissolved. Pour the hot vinegar over the paste, whisking until loosened, then pour everything back into the pan and whisk until it comes to a simmer and starts to thicken. Simmer for 2-3 minutes then pour over the veg and mix well. Spoon into sterilised jars, seal and leave in a cool, dark place for at least 3-4 weeks for the flavours to develop. Once opened, keep in the fridge and consume within 2-3 weeks.
