Piccalilli

Piccalilli

By
From
The Tivoli Road Baker
Makes
two 1-litre jars
Photographer
Bonnie Savage and Alan Benson

This English pickle is so tasty, we always have a jar in the fridge at home for quick sandwiches and picnics. The vibrant yellow mixture looks as good as it tastes, and the chunky vegetables have a delightful crunch. It will keep for months in sterilised jars, and the flavour will only improve with age.

We use this at the bakery in a ham, cheddar and piccalilli sandwich, which always goes down well.

Pickling liquor

Ingredients

Quantity Ingredient
425g apple-cider vinegar
185g caster sugar
3 sprigs thyme
2 bay leaves
30g fresh horseradish, roughly chopped
2 cloves garlic, crushed

Method

  1. Combine all the ingredients for the pickling liquor in a medium sized saucepan and bring to a simmer over medium heat, stirring constantly until the sugar is dissolved. Refrigerate overnight to infuse.
  2. The next day, pass the pickling liquor through a fine sieve and discard all the solids.

Ingredients

Quantity Ingredient
375g cauliflower, cut into small florets
150g zucchini, cut into 1 cm (½ in) dice
150g red onion, sliced thickly
150g fennel, thickly sliced
150g celery, thickly sliced
1/2 red chilli, thinly sliced
75g sea salt
1 1/2 litres cold water
25ml vegetable oil
10g brown mustard seeds
5g cumin seeds
5g fennel seeds
2 teaspoons ground tumeric
25g dijon mustard
1/3 nutmeg, grated
75g cornfl

Method

  1. Combine the cauliflower, zucchini, red onion, fennel, celery, chilli and sea salt in a large mixing bowl, and toss to combine. Add the water and fill the bowl until the vegetables are just covered, then refrigerate overnight.
  2. The next day, place the vegetables in a colander over the sink. Rinse under cold water a few minutes to remove excess salt.
  3. Heat the oil in a large saucepan over low heat, then add the brown mustard seeds, cumin seeds and fennel seeds. Toast for a couple of minutes, until fragrant. Add the drained and rinsed vegetables, and the turmeric, dijon mustard and nutmeg, and mix through until the vegetables are thoroughly coated in the spices.
  4. Pour the pickling liquor over the vegetables and bring to a simmer over low heat. Mix the cornflour with a little water to form a loose paste, and stir this into the mixture while it’s simmering, to thicken slightly. The liquid should be thick enough to bind the vegetables, not too runny or wet. Once you are happy with the consistency, spoon the vegetables into sterilised jars and pour over the liquid. Seal the jars immediately and store at room temperature for up to a year.

Bakery notes

  • If you are making the piccalilli to give away as gifts, or to store for some months, always be meticulous about sterilising your jars first.
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