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Piccalilli with a punch
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Makes: 5 x 350g jars
1.8kg seasonal vegetables (try a mix of shallots, cauliflower florets, runner beans, cucumber, butternut squash, courgettes, carrots, peppers), washed and trimmed
100g sea salt
568ml bottle Waitrose Malt Vinegar
200g golden granulated sugar
1 tbsp English mustard powder
1 tsp ground ginger
2 tsp ground turmeric
2 tbsp black mustard seeds
1 tsp crushed chillies
3 pieces stem ginger, chopped
1 tbsp cornflour
1. Cut all the vegetables into bitesize pieces and place in a mixing bowl. Pour over the salt and stir to mix, then cover with a clean tea towel and leave in a cool place for 24 hours.
2. The next day, drain and rinse the vegetables thoroughly under running cold water. Drain again and pat dry. Reserve 2 tbsp of the vinegar and pour the rest into a large pan with the sugar and the spices. Heat gently to dissolve the sugar then bring to the boil. Add the vegetables and return to the boil.
3. Mix the cornflour with the reserved vinegar and add to the pan. Stir together then simmer for 5-6 minutes until thickened. The vegetables should retain a bite and the liquid reduce. Pack into warm sterilised jars, seal with vinegar-proof lids and leave to cool. Store for 6 weeks in a cool, dark cupboard before eating.
Typical values per serving:
|Saturated Fat||trace g|
This recipe was first published in September 2012.