Piccalilli

Name: Piccalilli
Prep time: 30 min
Total time: 72 h

December 2, 2013

Prep 30 min Total 72 hr

Piccalilli - kvalifood.com

A bright yellow British mustard pickle made from mixed vegetables in a spiced, vinegar-based sauce thickened with flour. It originated as a British adaptation of Indian pickles and has been around since the mid-18th century. The turmeric gives it its trademark colour. Serve with cold meats, cheese, pork pies, or ploughman’s lunch.

Makes ca. 4 x 340 g jars

Ingredients

Vegetables (ca. 1 kg total)

400 g cauliflower, broken into small florets
200 g shallots, peeled and quartered
200 g cucumber, peeled, halved, seeds scooped out, sliced 5 mm thick
200 g green beans, trimmed, cut into 2 cm lengths

Brine

40 g fine salt

Sauce

500 ml malt vinegar
100 g granulated sugar
25 g plain flour
15 g English mustard powder
10 g ground turmeric
1 garlic clove, finely minced

Directions

Cut all vegetables into small, bite-sized pieces. Place in a large bowl, sprinkle with the salt, and toss well. Cover and leave in a cool place for 12-24 hours.

Rinse the vegetables thoroughly under cold running water. Drain well in a colander and pat dry with a clean tea towel.

In a small bowl, combine the flour, mustard powder, and turmeric. Add 2-3 tbsp of the vinegar and stir to a smooth paste.

Pour the remaining vinegar into a large saucepan with the sugar and garlic. Bring to a boil, stirring until the sugar dissolves.

Spoon a ladleful of hot vinegar into the spice paste and stir well, then pour the mixture back into the pan. Whisk continuously and bring to a gentle boil. Cook for 3-4 minutes until the sauce thickens and the raw flour taste cooks out.

Add the drained vegetables and stir to coat evenly. Cook gently for 2-3 minutes – the vegetables should warm through but stay crunchy.

Spoon into warm, sterilised jars. Press vegetables down so the sauce covers them. Seal immediately with vinegar-proof lids.

Store in a cool, dark place for at least 4 weeks before eating. Keeps for up to 1 year unopened. Refrigerate after opening.

Notes

The sauce should be noticeably thick before adding vegetables – like a thin custard consistency. It thickens further as it cools.
For maximum crunch, fold the raw salted vegetables into the hot sauce off the heat instead of cooking for 2-3 minutes.
Malt vinegar gives the most traditional flavour. Cider vinegar produces a slightly milder, fruitier result.
Sterilise jars by washing in hot soapy water, rinsing, then placing in a 140 C oven for 10 minutes. Keep warm until filling.
Courgettes can substitute for cucumber. Cut into small dice rather than thin slices as they hold their shape better.
Turmeric will stain hands, cloths, and wooden spoons.