Piccalilli

Name: Piccalilli
Ingredients: Choose your vegetables from either; cauliflower, courgette, pickling onions or; French beans and celery, total weight 300g; 1 tablespoon of turmeric; 8 teaspoons of dry mustard powder; 6 teaspoons of ground ginger; 1 litre of white wine vinegar; 40g of cornflower; 180g of caster sugar

9 ingredients

8 steps

Ingredients

Choose your vegetables from either
cauliflower, courgette, pickling onions or
French beans and celery, total weight 300g
1 tablespoon of turmeric
8 teaspoons of dry mustard powder
6 teaspoons of ground ginger
1 litre of white wine vinegar
40g of cornflower
180g of caster sugar

Directions

1

1. Soak the vegetables in brine using 100g of salt for each pint of water for 24 hours then remove and refresh in running cold water
2

2. Mix the turmeric, mustard, ginger, sugar and vinegar together in the saucepan to make the pickling liquor.
3

3. Bring to the boil, add the vegetables and cook for approximately 5-10 minutes.
4

4. Ensure the vegetables are still crunchy. Strain the vegetables and put to one side.
5

5. Thicken the liquor with the cornflower.
6

6. Place the vegetables in a sterilised jar and pour the liquor over.
7

7. Cover and leave for 2 months to mature.
8

8. Enjoy! This quantity will make 2 jars of delicious piccalilli.