Piccalilli

Piccalilli

By
From
French Lessons
Makes
2 large jars
Prep
60 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 cauliflower, cut into small florets
6 onions, cut into 1 cm dice
100g salt
1 cucumber, peeled, deseeded and cut into 1 cm dice
600ml white wine vinegar
300ml malt vinegar
1/2 teaspoon dried chilli flakes
200g sugar
50g english mustard powder
25g ground turmeric
2 tablespoons cornflour
salt
pepper

Method

  1. Mix the onions and cauliflower in a bowl and sprinkle liberally with most of the salt. Cover with plastic wrap and leave for 24 hours.
  2. The next day, salt the cucumber dice lightly and leave for 10 minutes. Rinse all the salted vegetables under cold running water. Tip into a colander to drain, then pat dry.
  3. Combine the two vinegars in a large non-reactive saucepan. Add the chilli and bring to the boil, then remove from the heat and leave to infuse for 30 minutes. Strain the vinegar and discard the chilli. Leave to cool slightly.
  4. Mix the sugar, mustard, turmeric and cornflour with a few tablespoons of the cooled vinegar to make a paste. Boil the rest of the vinegar and whisk it into the paste, then return to the pan. Boil for 3 minutes until thickened.
  5. Combine all the vegetables in a mixing bowl then pour on the spiced vinegar. Season and stir well. Ladle into sterilised jars and set aside for 1 month to mature. Once opened, the piccalilli will keep in the refrigerator for up to 6 months.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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