Piccalilli
 
Prep time
Cook time
Total time
 
Plus macerating overnight
Author:
Recipe type: Side
Cuisine: English
Serves: 7*340g jars
Ingredients
  • 10 shallots, peeled and quartered
  • 4 carrots, peeled and cut into 1cm dice
  • 1 small cauliflower, broken into bite-sized florets, tough stem discarded
  • 1 cucumber, cut into 1cm dice
  • 3tbsp salt
  • 30g cornflour
  • 1litre cider vinegar
  • 220g caster sugar
  • 1tbsp turmeric
  • 1tbsp English mustard powder
  • 2tsp ground ginger
  • 4 garlic cloves, halved and sliced
  • 2 red chillies, halved, deseeded and thinly sliced
Instructions
  1. Weigh vegetables; should be about 1.5kg in total. Mix shallots, carrots, cauliflower and cucumber together and layer them in large bowl, sprinkling salt between layers. Cover and leave to stand overnight.
  2. Tip veg into colander and rinse under cold water. Drain, then dry with kitchen towel. In bowl, mix cornflour with some of the vinegar until the consistency of single cream.
  3. Mix rest of vinegar, sugar, turmeric, mustard, ginger, garlic and chillies in large stainless-steel pan or preserving pan. Stir over medium heat until sugar has dissolved. Bring to boil and add veg. Simmer, uncovered for 5mins. Remove from heat and stir in cornflour mixture.
  4. Return to heat and stir until mixture boils and thickens, about 4-5mins. Pour into hot sterilised jars and seal immediately with vinegar-proof lids. Leave for 6 weeks in cool place before using. Eat within 6months. Once open, store in fridge and use within 4 weeks.
Nutrition Information
Serving size: 1tbsp Calories: 10 Fat: 0.1g Saturated fat: 0g Carbohydrates: 2g Sugar: 1.7g Salt: 0.3g Fibre: 0.2g Protein: 0.2g
Recipe by tasty at http://tasty.haribotech.co.uk/?p=768