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Piccalilli
Piccalilli is the sweet-sharp contrast that chutney has always tried to be, but better. Which is why it’s often a front-row ingredient in a Ploughman’s Lunch, which is made up of cold meat, bread, cheese, onions and pickles.
Servings
5
cups
Total Time
35
minutes
mins
Ingredients
400
g
cauliflower florets
1
bulb fennel
roughly chopped
150
g
fine green beans
cut into short lengths
200
g
shallots/spring onions
cut into eighths
2
red chillies
chopped into rounds
cups
apple cider vinegar
1
cup
water
150
g
sugar
1
tbsp
fresh ginger
grated
1
tbsp
ground turmeric
2
tbsp
ground cumin
3
cloves
garlic
crushed
5
black peppercorns
2
tbsp
wholegrain mustard
tbsp
flour
1
tbsp
butter
softened
Metric
-
US
Instructions
Bring all the ingredients, with the exception of the vegetables, butter, flour and mustard, to the boil
Simmer for 5 minutes
Add the vegetables and chilli in small batches
Cook ingredients for about 4 minutes, until vegetables are tender, but still slightly crunchy
Remove the vegetables from the liquid and set aside
Mix the flour and butter to make a paste
Add to the pickling liquid and whisk until the liquid has thickened
Remove from the heat and stir in the mustard
Place vegetables in sterilised bottles
Pour the liquid over the vegetables and seal bottles
Place in a dark cupboard for at least 1 month to allow the flavours to mellow and develop
Notes
The bright yellow colour of this pickle will bring a ray of sunshine into your kitchen and lift your spirits.
Course:
Sauces and Spices
Keyword:
condiments, piccalilli, pickles, sauces