Piccalilli

Preserves  

Ingredients

300 gm Cauliflower
300 gm Carrots
300 gm Courgettes
300 gm Green beans
300 gm Red peppers
300 gm Onions
200 gm Radish
100 gm Salt
60 gm Cornflour
20 gm Turmeric
20 gm Mustard powder
20 gm Ground ginger
1 Tbsp Mustard seeds
2 tsp Cumin seeds
2 tsp Coriander seeds
1.2 l Cider vinegar
300 gm Granulated white sugar
100 gm Honey

Method

Cut the vegetables into small even bite-sized pieces. Place in a large colander over a bowl and sprinkle with the salt. Mix well, cover with a tea towel and leave in a cool place for 24 hours. Then rinse the vegetables with cold water and drain thoroughly.

Blend the cornflour and spices to a smooth paste with a little of the vinegar. Put the rest of the vinegar with the sugar and honey in a saucepan and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the saucepan. Boil for 3-4 minutes to allow the spices to release their flavours into the sauce.

Remove the pan from the heat and carefully fold in the vegetables. Pack the pickle into warm sterilised jars and seal immediately. Leave for about 6 weeks before opening. Use within a year.

Notes

Use any combination of vegetables that you fancy making 2kg in total.

24 Sep 2023
Shirl Seath