Name: Easy piccalilli
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy piccalilli

1. 500g cauliflower , cut into small florets -

2. 200g courgette , cut into small chunks -

3. 100g green beans or French beans, trimmed and cut into small pieces -

4. 200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved -

5. 600ml malt vinegar -

6. 3 tbsp English mustard powder -

7. 1 tbsp coriander seeds -

8. 2 tbsp black or yellow mustard seeds -

9. 2 tsp cumin seeds -

10. 1 tsp turmeric -

11. 4 tbsp plain flour -

12. 200g caster sugar -

13. 2 bay leaves -

How to cook deliciously - Easy piccalilli

1. Stage

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.

2. Stage

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.

3. Stage

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.