Easy piccalilli

Nutrition and extra info

Dairy-free

Egg-free

Vegetarian

Vegan

kcal14

fat0.2g

saturates0g

carbs3g

sugars2g

fibre0.2g

protein0.4g

salt0.04g

Ingredients

Method

500g cauliflower, cut into small florets

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A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

200g courgette, cut into small chunks

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The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…

100g green beans or French beans, trimmed and cut into small pieces

200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved

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Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

600ml malt vinegar

3 tbsp English mustard powder

1 tbsp coriander seeds

2 tbsp black or yellow mustard seeds

2 tsp cumin seeds

1 tsp turmeric

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Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

4 tbsp plain flour

200g caster sugar

2 bay leaves

Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.