EASY PICCALILLI

Easy piccalilli image

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

Provided by Anna Glover

Categories Condiment

Time 25m

Yield Makes 3 x 500ml jars

Number Of Ingredients 13

Previous Next

Ingredients

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
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
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
4 tbsp plain flour
200g caster sugar
2 bay leaves

Steps:

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.

Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium