zoom Hot & spicy piccalilli
  • Print A4 A5
    • Close

    Save to your scrapbook

    Hot & spicy piccalilli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Hot & spicy piccalilli

    You can vary the ingredients of this British classic according to your favourite veg. 

    • Vegetarian
    • Preparation time: 30 minutes + standing
    • Cooking time: 6 minutes
    • Total time: 36 minutes + standing

    Makes: 5 x 350g jars

    Ingredients

    1.8kg fresh vegetables (try a mix of shallots, cauliflower florets, runner beans, cucumber, butternut squash, courgettes, carrots, peppers),
    washed and trimmed
    100g sea salt
    568ml bottle essential 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
    1–2 tsp crushed chillies
    3 pieces Cooks' Homebaking Stem Ginger in Syrup, chopped
    1 tbsp cornflour 

    Method

    1. Cut all the vegetables into bitesize pieces and place in a bowl. Add the salt and stir to mix, then cover with a clean tea towel and leave to stand in a cool place for 24 hours.

    2. The next day, drain and rinse the vegetables thoroughly under cold running 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 little bite and the liquid reduce. Pack into warm, sterilised jars (see the Cooks' tip on page 32), seal with vinegar-proof lids and leave to cool. Store for 6 weeks in a cool, dark cupboard before eating.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary