Piccallili

Basically cauliflower and onions (and a few other veg) pickled in a mustardy sauce, hot and sour on the tongue, with a crispy bite.

Ingredients

  • 1 small cauliflower, broken into florets
  • 500g/1lb pickling onions (small silverskins are ideal; or use larger pickling onions cut into quarters)
  • optional … these three
    • 500g/1lb of marrow
    • 125g/4oz runner beans or French beans, trimmed and cut into 1 cm/½ inch slices
    • 1 cooking apple
       
      OR

    • “pick ‘n mix” to make up the quantity
  • 175g/6oz salt
  • 1.75 litres/3 pints water
     

  • 3 fresh chillis
  • 3 cloves
  • 25g/1oz root ginger
    • Nothing to stop you adding a teaspoon of whole coriander seeds, or mustard seeds, or the peeled cloves from a bulb of garlic!

     

  • 25g/1oz mustard powder
  • 1 tbsp turmeric
  • 900ml/1 pint pickling vinegar
  • 125g/4oz sugar
  • 1 tbsp cornflour

Method

  • Cut the vegetables and apples into evenly sized pieces – roughly 1 cm/½ inch in size.
  • Place veg in a large bowl. Dissolve the salt in the water, pour over, and cover with a plate to keep the veg submerged. Leave for 48 hours, then rinse and dry the veg.
  • Put the vinegar in a pan, with the chillis, ginger (peeled and crushed), and the cloves. Simmer for 20 minutes, then strain to remove the spices.
  • Add the veg and sugar to the spiced vinegar and simmer for a further 20 minutes.
  • Mix the mustard powder, turmeric, cornflour to a smooth paste in 2-3 tablespoons of vinegar. Add this mixture to the pan, and bring to the boil. Boil for 3 minutes, stirring constantly until the pickle starts to thicken.
  • Pour into hot sterilised jars and cap/seal.
  • Best after being stored in a cool dark place for 2-3 months.
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