Piccalilli

Piccalilli
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Saucepan
£185.00
SHOP NOW
Cast Iron Saucepan
Ingredients
Method

Ingredients

  • 250g baby onions, peeled
  • 250g cauliflower florets, small
  • 2 cucumbers, sliced
  • 250g French beans, trimmed
  • 4 cloves of garlic, peeled
  • 300g sea salt
  • 375ml white malt vinegar
  • 300ml water
  • 6 tablespoons cornflour
  • 1½ tablespoons mustard powder
  • 1½ tablespoons ground ginger
  • 1½ tablespoons ground turmeric
  • 225g muscovado sugar

  • Method

  • 1
    Prepare and mix the vegetables with the salt and leave to macerate overnight. The following day, wash the vegetables thoroughly.
  • 2
    Mix the cornflour with 50ml of water to create a paste.
  • 3
    Put the vinegar, sugar and the rest of the water into a saucepan and bring to the boil, turn down the heat then add the cornflour and the spices making sure to stir at this point to thicken the liquid to stop is going lumpy.
  • 4
    Put the vegetables into a heat-proof, airtight container or preserving jars and cover with the vinegar mixture. Seal and leave to cool until required.