This is the second batch of piccalilli I’ve made in the last month from the River Cottage Preserves Handbook. It’s a marvel to me how easy it is to make such a tongue tingling, deliciously crunchy preserve. It’s the perfect way to use up gluts of green beans and courgettes and it’s slightly different every time depending on what veg you want to use up. Piccalilli is certainly my new best friend for livening up my lunchtime!
what you need to make piccalilli
1kg washed/peeled crunchy veg
50g fine salt
10g ground turmeric
10g English mustard powder
15g mustard seeds
1tsp crushed cumin seeds
1tsp crushed coriander seeds
600ml cider vinegar
150g granulated sugar
- Cut the vegetables into even bite sized pieces. I used 1 small cauliflower (250g), 1 courgette (180g), 1 pepper (120g), dwarf beans (175g), carrots (175g), silverskin onions (50g), cucumber (50g).
- Sprinkle with salt, mix well, cover and leave in a cool place for 24 hours. Rinse with cold water and drain thoroughly.
- Blend spices and cornflour to a smooth pasted with some of the vinegar. Put the rest of the vinegar, sugar and honey in a pan and bring to the boil. Pour some of the hot vinegar over the spicy paste, stir well and return to the pan. Bring gently to the boil for 3-4 minutes to thicken and flavour the sauce.
- Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately.
- ‘Leave, if you can, for 4-6 weeks before opening’ says Pam Corbin. ‘Eat anytime, any place, anywhere’ says Nic.