Piccalilli

Name: Piccalilli
Ingredients: 2 1/4 pounds washed, peeled vegetablesselect 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods; 3 tablespoons fine salt; 1/4 cup cornstarch; 5 teaspoons ground turmeric; 5 teaspoons English mustard powder (see p. 202); 1 1/2 tablespoons yellow mustard seeds; 1 teaspoon crushed cumin seeds; 1 teaspoon crushed coriander seeds; 2 1/2 cups cider vinegar; 3/4 cup granulated sugar; 2 tablespoons honey

11 ingredients

14 steps

Ingredients

2 1/4 pounds washed, peeled vegetablesselect 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods
3 tablespoons fine salt
1/4 cup cornstarch
5 teaspoons ground turmeric
5 teaspoons English mustard powder (see p. 202)
1 1/2 tablespoons yellow mustard seeds
1 teaspoon crushed cumin seeds
1 teaspoon crushed coriander seeds
2 1/2 cups cider vinegar
3/4 cup granulated sugar
2 tablespoons honey

Directions

1

Cut the vegetables into small, even bite-size pieces.
2

Place in a large bowl and sprinkle with the salt.
3

Mix well, cover the bowl with a tea towel, and leave in a cool place for 24 hours, then rinse with ice-cold water and drain thoroughly.
4

Blend the cornstarch, turmeric, mustard powder, mustard seeds, cumin seeds,
5

and coriander seeds to a smooth paste with a little of the vinegar.
6

Put the rest of the vinegar into a saucepan with the sugar and honey and bring to a boil.
7

Pour a little of the hot vinegar over the blended spice paste, stir well, and return to the pan.
8

Bring gently to a boil.
9

Boil for 3 to 4 minutes to allow the spices to release their flavors into the thickening sauce.
10

Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce.
11

Pack the pickle into warm, sterilized jars and seal immediately with vinegar-proof lids (see pp.
12

2122).
13

Leave to mature (if you can) for 4 to 6 weeks before opening.
14

Use within 1 year.