Piccalilli

Piccalilli

By
From
Rustic
Makes
2 x 650 g jars

This favourite English version of an Indian pickle or relish is definitely best home made. Packed in jars, the bright yellow chopped and pickled summer vegetables are a ready source of tangy, salty flavour; the perfect foil to English cooked ham, cheese and crusty bread eaten as a ploughman’s lunch or in a sandwich. A great store bought example is the one we use made by England Preserves.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon mustard powder
200ml white wine vinegar
4 tablespoons caster sugar
1 cauliflower head, cut into small florets
3 celery sticks, cut into 1 cm pieces
1 white onion, cut into 1 cm pieces
250g green beans, cut into 2 cm pieces
1 red pepper, cut into 2 cm chunks
2 garlic cloves, thinly sliced
2 bay leaves
250ml warm water
2 level teaspoons sea salt

Method

  1. Heat the oil in a large heavy-based saucepan over a low heat. Add the mustard and cumin seeds, the paprika, turmeric and mustard powder, and mix into a thick paste. Fry very gently for 3 minutes.
  2. Pour in the vinegar and sugar, and mix with a wooden spoon. Add all of the vegetables, the garlic and the bay leaves and stir to combine. Pour in the water and cook over a low heat for about 15 minutes until the vegetables lose their firmness. Add the salt and stir through again.
  3. Take the saucepan off the heat, cover and leave the piccalilli to cool completely. Spoon the piccalilli into clean sterilised jars with a good seal and place in the fridge. Leave for 7 days before using.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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