Piccalilli is a traditional British recipe for a classic spiced preserve of cauliflower and vegetables cooked in a vinegar-based sauce thickened with flour and flavoured with turmeric and mustard powder. The full recipe is presented here and I hope you enjoy this classic British version of: Piccalilli.
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Ingredients:
1 large cauliflower, divided into florets
450g pickling (small, pearl, onions), peeled and quartered
900g mixed vegetables (any combination of marrow, cucumber and French beans), de-seeded and finely chopped
225g salt
900ml cold water
200g granulated sugar
2 garlic loves, crushed
2 tsp mustard powder
1 tsp ground ginger
1l white distilled vinegar
2 tbsp (level) plain flour
1 tbsp ground turmeric
Method:
If using French (fine) beans, top and tail then trim into 2cm lengths. Layer the vegetables in a non-reactive (ie glass) bowl, generously sprinkling each layer with salt. Cover the bowl with clingfilm (plastic wrap) and set aside to marinate for 24 hours.
When the vegetables have marinated drain all the liquid from them then rinse under plenty of cold, running, water to remove as much salt as possible then set aside to drain thoroughly.
Meanwhile, combine the sugar, garlic, ginger, mustard and 900ml of the water in a pan. Heat gently, stirring frequently until the sugar has dissolved then add the vegetables and bring the mixture to a boil. Reduce to a simmer and cook for about 15 minutes, or until the vegetables are almost tender.
Combine the flour and turmeric in a bowl. Add the vinegar a little at a time and whisk until smooth. Slowly add the vinegar paste to the vegetable mix, stirring all the while. Bring the mixture to a boil, reduce to a simmer and cook for about 5 minutes, or until well thickened.
Take off the heat then spoon the piccalilli into clean, sterilized jars. Cover and seal with vinegar-proof lids then place in a cool, dark, place to mature for at least 2 weeks. Use within 1 year.
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