Piccalilli

Piccalilli

By
From
Ben's Meat Bible
Makes
2 kg
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1 head cauliflower, cut into small florets
1 bunch radishes, each radish quartered
500g green beans, sliced on an angle into 3 cm pieces
1 telegraph cucumber, seeds removed, sliced on an angle
1 bunch baby carrots, peeled and sliced very thinly
1 red onion, finely diced
75g sea salt flakes

Spice paste

Quantity Ingredient
1 tablespoon yellow mustard seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
20g ground turmeric
20g english mustard powder
20g ground ginger
1 litre apple-cider vinegar
300g sugar
100g honey
60g cornflour

Method

  1. Prepare the vegetables one day in advance. Place all of the vegetables in a large colander and use your hands to mix through the salt. Place the colander over a bowl and cover with plastic wrap. Refrigerate for 24 hours.
  2. The next day, rinse the vegetables very well with ice-cold water and drain them thoroughly.
  3. To make the spice paste, use a mortar and pestle to grind the mustard, cumin and coriander seeds as fine as you can get them. Transfer to a small bowl and stir in the turmeric, mustard powder and ginger. Add 1 tablespoon of the vinegar – just enough to form a paste.
  4. Heat the remaining vinegar, the sugar and the honey in a preserving pan over medium heat and bring slowly to the boil. Once the vinegar is boiling, add the spice paste and stir well for 2–3 minutes to allow the spices to release their flavour. Whisk in the cornflour and cook for 2–3 minutes until the mixture thickens slightly. Turn off the heat and gently stir in the drained vegetables. Decant into sterilised jars and store for up to 1 year.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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