Recipe Index

Ingredients

• 1 lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces
• 12 oz coarse rock salt
• 1 1/4 pints white malt vinegar, cider vinegar or white wine vinegar
• 1 tablespoon each English mustard powder, ground ginger and ground turmeric
• 1 tablespoon whole yellow mustard seeds
• 2 cloves garlic, chopped
• 6 oz light muscovado sugar
• 2-3 tablespoons cornflour
• Warm large sterilised jam jars with screw tops

Method

1. Put the chopped pickling onions, cauliflower, cucumber and French beans into a non-metallic bowl, sprinkle the coarse rock salt over the vegetables, toss everything together, cover the bowl, and leave the salted vegetables in a cool place for 12 hours.
2. Bring the vinegar to a boil in a large saucepan or preserving pan with the English mustard powder, ground ginger, ground turmeric, whole yellow mustard seeds and chopped garlic the next day.
3. Drain the salted vegetables, rinse them well under running water for 3 to 5 minutes, and add the rinsed vegetables to the simmering spiced vinegar.
4. Cook the piccalilli vegetables over low heat for 20 to 25 minutes until the pieces are tender, then add the light muscovado sugar and simmer the pickle for 1 to 2 minutes more.
5. Blend 2 tablespoons of the cornflour with a little water and stir that cornflour slurry into the hot vegetables, bring the piccalilli back to a boil, and cook it for a further minute until the sauce turns glossy and thick, adding the remaining cornflour the same way if the sauce needs more body.
6. Take the piccalilli off the heat and rest the pan for 15 minutes.
7. Spoon the warm piccalilli into the hot sterilised jars, cover each jar with a disc of wax paper and a screw-top lid, and wipe the jars clean.
8. Store the sealed piccalilli in a cool, dark place for 3 to 4 weeks before eating the pickle.

Prep: 12 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data