Spending a rainy afternoon chopping and stirring is about as relaxing as it gets in my kitchen and this piccalilli recipe is a preserve that magically combines the produce from my container vegetable garden with the tricks I’ve learnt about making jams and pickles. I don’t think there is any relish that comes close to piccalilli as an accompaniment to either a lovely summers ploughman’s lunch, or best of all the Christmas supper. This particular piccalilli recipe is easy to make and absolutely delicious.
Ingredients for Piccalilli Recipe
- 1 small cauliflower (500g when chopped into florets)
- 2 carrots
- ½ a cucumber
- 2 onions
- 2tsp mustard powder
- ½ tsp turmeric
- ½ tsp ground ginger
- ½ tsp crushed cumin
- ½ tsp mustard seeds
- ¼ tsp grated nutmeg
- A pinch of chilli flakes
- A pinch of cayenne pepper
- Black pepper, freshly ground
- 50g sea salt
- 500ml cider vinegar
- 250g sugar
- 2 tbsp cornflour
ToPrepare the Piccalilli Recipe
- Place all of your veg into a bowl, throw over the salt, give it all a good mix up and then go away and leave it to stand somewhere cool for ideally 24 hours, if you can’t manage that then at least try to leave it overnight if you can.
- Rinse it all with ice cold water and pat dry with a clean cloth.
- Set you heat to low and stir constantly as you add the vinegar, sugar and spices to your pan. If find all these preserves recipes work best in a big preserving pan but you can use whatever large saucepan you have to hand. Gradually bring it all up to the boil before turning down again and simmering, without a lid, for 10 minutes.
- Separately mix up the cornflour and some of the liquid to give you a paste like consistency. Stir this back into the piccalilli, bring back to the boil and simmer for a further 10 minutes.
- Divide up into jars and be sure to use vinegar proof tops for sealing.
It really pays to make this well in advance as piccalilli tastes best when left for a month or so before dipping in, it gives all those delicious flavours time to really bed down with each other and the result will be deeper, more satisfying flavours. If you’re anything like me this won’t last long but if you’re more restrained you should find this keeps for up to 9 months.