Piccalilli
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
1 2/3 Kg
ingredients
- 700 ml malt vinegar
- 2 tablespoons coriander seeds
- 500 g cauliflower, broken into 3cm florets
- 2 onions, peeled and chopped
- 3 tablespoons English mustard powder
- 3 tablespoons plain flour
- 1 tablespoon turmeric
- 2 teaspoons ground ginger
- 150 ml cider vinegar
- 100 g French beans, trimmed and cut into 1cm slices
- 1⁄2 cucumber, quartered lengthways and cut into 1cm slices
- 2 garlic cloves, peeled and sliced
- 200 g granulated sugar
directions
- Place the malt vinegar and coriander seeds in a large preserving pan and bring to a boil.
- Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy.
- Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth.
- Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2–3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar.
- Put the mustard mixture in the pan and bring to the boil.
- Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
- Add the drained vegetables and take off the heat.
- Spoon into sterilised jars – if they’re not kilner jars, cover them with plastic discs and elastic bands rather than metal lids, which can sometimes react with the vinegar.
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RECIPE SUBMITTED BY
<p>I live in the Somerset countryside, cook on an AGA and keep a few chickens. This year I am growing veggies as well and it's been a success so far:-) I'm also a keen knitter. You can see more on my blog. <br /> <br /> I like cooking old fashioned dishes like stews and casseroles, I don't eat much meat but I do like cheese and chocolate :-) <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>