Piccalilli is a tangy British condiment made from a mix of chopped vegetables, typically including cauliflower, onion, and cucumbers, pickled in a spiced mustard and turmeric sauce. Piccalilli is often enjoyed as an accompaniment to cold meats and cheeses.
Piccalilli Recipe
Makes: approx 5 cups
Ingredients:
12 cups water
1 cup table salt
1 cauliflower, florets trimmed
2 Lebanese or 1 telegraph cucumber, chopped
2 red capsicum, deseeded, diced
200g green beans, trimmed, chopped
2 brown onions, chopped
2 cups malt vinegar
1 cup white sugar
¼ cup plain flour
3 tsp turmeric
3 tsp dry mustard powder
2 tsp mustard seeds
1 tsp curry powder
1 tsp white pepper
Method:
Combine water and salt in a large deep saucepan. Add vegetables, cover and stand overnight.
Place saucepan over a high heat and bring to the boil. Reduce heat and simmer for 8 minutes or until vegetables are just tender. Drain and cool.
Place 1 cup vinegar and sugar into a large saucepan.
Stir remaining vinegar, flour, turmeric, mustard powder and seeds, curry powder and pepper in a bowl until a smooth paste forms. Add to saucepan and stir mixture over a medium heat until sugar has dissolved and mixture comes to the boil and thickens. Add vegetables and boil for 5 mins. Remove from heat and transfer to sterilised jars. Seal.
Smart Tip:
Piccalilli will keep for up to six months in sterilised airtight jars.
