Piccalilli

Piccalilli

By
From
Chefs Eat Toasties Too
Makes
2 kg
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
1 cauliflower, cut into small florets
1 broccoli head, cut into small florets
3 brown onions, peeled and cut into 1 cm dice
1 bunch spring onions, white part only, sliced 5 mm thick
1 cucumber, peeled, seeded and cut into 1 cm dice
2 large red chillies, chopped (seeds included)
1 large green chilli, chopped (seeds included)
1 red capsicum, cut into 1 cm dice
50g salt flakes
350g caster sugar
50g english mustard powder
25g ground tumeric
40g cornflour
600ml white-wine vinegar
300ml malt vinegar
freshly ground black pepper

Method

  1. Place all the vegetables in a large bowl and sprinkle over the salt. Mix well and leave to stand for a couple of hours. Rinse the vegetables in cold water and drain them in a colander. Pour the vegetables into a large clean bowl.
  2. Mix the sugar with the mustard, turmeric and cornflour in a large bowl.
  3. Bring the vinegars to the boil in a large saucepan then pour one-third of this mixture into the bowl with the dry ingredients. Mix well to form a paste and then return this to the pan with the remaining vinegar and whisk it all together. Reduce the heat to low and cook the thick yellow paste for 3 minutes, stirring slowly and constantly with a heat-resistant spatula.
  4. Pour the hot mixture into the bowl with the vegetables and mix well. Transfer the mixture to sterilised jars or plastic containers and store in the refrigerator for a day before consuming. This will last up to 6 months, unopened, and for 1 month after opening.
Tags:
Toasties
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