Saturday, 7 December 2013

Piccalilli - Easy to Make Recipe

Now how can anyone not love Piccalilli?  A slightly crunchy and lovely mustard spiced pickle - Perfect with Pork Pie and vital with any leftover Christmas Turkey or cold meats as a quick Boxing Day dinner.


Piccalilli is surprisingly easy to make too!


This is my titivated version of a recipe by Matthew Tomkinson of  British Chef at The Montagu Arms' in Hampshire.

Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/piccalilli---easy-to-make
To fill a medium sized kilner jar you will need:
    200g of cauliflower - diced
    200g of radish - diced
    200g of green beans, diced
    200g of cucumber - de-seeded and diced
    200g of red pepper - diced
    a handful of salt
    2 tablespoons of cornflour
    1 tablespoon ground turmeric
    2 teaspoons Coleman's English mustard powder
    1/2 tablespoon of mustard seeds
    1/2 tsp of cumin seeds - crushed
    1 teaspoon of coriander seeds - crushed
    500ml of white wine vinegar
    150g of caster sugar

How to do it:
Put the diced vegetables in a large colander over a bowl, and sprinkle with the salt. Mix well, then cover with a tea towel and leave in a cool place for 24 hours. 

  
Then, rinse the vegetables in water and drain thoroughly and set aside.

Mix the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander into a smooth paste with a little of the vinegar.  Pour the remaining vinegar into a saucepan with the sugar and bring to the boil. 
Now pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan.  Bring gently to the boil and boil for 3-4 minutes so that the spices release their flavours into the sauce.

Remove the pan from the heat and carefully fold the well-drained vegetables into the lovely hot, spicy sauce. Spoon the piccalilli into warm, sterilised jars and seal immediately and keep for as long as possible before using.
As long as your jar or jars were sterilised properly it will keep for a good few weeks but will need to be refrigerated once opened. 


1 comment:

Jacqueline Meldrum said...

It's so gorgeous, who could resist? Such a beautiful colour.

LinkWithin