Piccalilli - Easy to Make Recipe

How to make homemade Piccalilli; slightly crunchy and lovely mustard spiced pickle that's perfect with Pork Pie and vital with any leftover Christmas Turkey or cold meats as a quick Boxing Day dinner.

Piccalilli

Piccalilli is surprisingly easy to make!This is my version of a recipe by Matthew Tomkinson of British Chef at The Montagu Arms' in Hampshire.

Scroll down for a printer friendly recipe card. 

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. 

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

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. 

Piccalilli


Piccalilli recipe,
Piccalilli, Preserving
English
Yield: 500ml kilner jar

Piccalilli

Piccalilli is surprisingly easy to make!

ingredients:

200g of cauliflower - diced
200g of radish - diced
200g of green beans, diced
200g of cucumber - deseeded and diced
200g of red pepper - diced
a handful of salt
2 tablespoons of cornflour
1 tablespoon ground turmeric
 2 teaspoons Colman'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

instructions

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. 
Created using The Recipes Generator

1 comment

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

    ReplyDelete

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Jan