Homemade Piccalilli Condiment
Homemade Piccalilli is an iconic pickled condiment made from vegetables infused in a light aromatic mustard sauce. Always salted overnight when raw, to ensure a crunch after cooking the next day. This pickle does need time in storage in order to infuse and enhance its characteristic, much loved flavour.
Enjoy x
4 x 340g jars
overnight +
10 mins
Stove top cooking
Ingredients
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Vegetables
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1 small cauliflower (about 500g)- broken into small florets, large stalks discarded
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½ cucumber (about 250g)- peeled, quartered, deseeded and chopped
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2 onions (about 200g)- peeled, halved and thinly chopped
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2 medium carrots (about 130g)- peeled and cut into small chunks
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Seasoning and Flavouring
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50g fine sea salt
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500ml cider vinegar
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250g sugar
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2 tsp mustard powder
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½ tsp turmeric
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½ tsp ground ginger
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½ tsp crushed cumin
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½ tsp mustard seeds
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¼ tsp grated nutmeg
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1 good pinch chilli flakes
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1 good pinch cayenne pepper
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Freshly ground black pepper
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2 tbsp cornflour
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Dry chilli for each jar- optional
Instructions
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Prepare vegetables:
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01 Put the prepared vegetables into a large bowl, sprinkle over the salt, stir, cover and leave to stand in a cool place, ideally for 24 hours or at least overnight. The next day, rinse with iced water and pat dry.
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Commence short cook:
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02 Over a low heat and stirring all the while, warm the vinegar, sugar and spices in a large, stainless-steel pan or preserving pan until the sugar dissolves. Increase the heat, bring to a boil, then season generously with pepper. Add the vegetables, bring up to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Remove the pan from the heat.
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Add thickener:
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03 In a small bowl, whisk the cornflour with some of the hot cooking liquid until it makes a smooth paste, then stir it back into the piccalilli mixture. Bring up to a boil and simmer for five minutes. Remove from heat and leave until room temperature. Check seasoning as maybe a wee more salt is required.
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Store:
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04 Place a dry chilli in each warm, sterilised jar and top with the warm piccalilli mixture and seal with vinegar-proof lids. Store in a dark, cool place and wait for about a month before using. This delicious pickle will keep for around nine months.
Notes
Best to keep all the vegetable pieces uniform and bite sized. Do not over cook and salting overnight is imperative.
