Easy piccalilli

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan
  • Nutrition: Per tbsp

  • kcal14
  • fat0.2g
  • saturates0g
  • carbs3g
  • sugars2g
  • fibre0.2g
  • protein0.4g
  • salt0.04g
  • Ingredients
  • Method
  • Ingredients

  • 500g cauliflower, cut into small florets

    Cauliflower

    coll-ee-fl-ow-ah

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

  • 200g courgette, cut into small chunks

    Courgette

    corr-zjet

    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

    Shallot

    shal-lot

    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

    Turmeric

    term-er-ik

    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
  • Method

    1. 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. 

    2. 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. 

    3. 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. 

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