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Mellow yellow piccalilli
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The cauliflower, corn and carrots give a lovely crunch to this well-loved British pickle with an Indian twist – great with gammon, cheese and cold meats
Makes: 2 x 500g jars
1 essential Waitrose Cauliflower, cut into small florets
175g pack Waitrose 1 Baby Corn, cut into 1cm pieces
150g pack Waitrose 1 Baby Topped Carrots, stalks removed and cut into 1cm pieces
2 tsp cumin seeds
350ml bottle Aspall Organic White Wine Vinegar
200g granulated sugar
3 tbsp mustard powder
1 tbsp ground turmeric
3 tbsp plain flour
½ tsp sea salt
1. Place the vegetables, cumin seeds, vinegar and sugar in a large saucepan, and bring to the boil. Cover and simmer for 10-12 minutes until just tender. Drain, reserving the pickling liquid. Set the vegetables aside.
2. Place the mustard, turmeric, flour and salt in the same pan, and gradually blend in 400ml of the drained pickling juices. Bring to the boil and simmer for 2 minutes, whisking until thickened. Stir in the vegetables until evenly coated.
3. Allow to cool slightly before spooning into sterilised jars. Seal and leave for at least a week before eating. Can be stored in a cool, dry place for up to 3 months.
Typical values per serving:
|Saturated Fat||trace g|
Per 20g serving.
This recipe was first published in September 2018.