Piccalilli

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By Team Studio Kitchen

Elevate your everyday meals to extraordinary heights with Darren's Piccalilli recipe, delivering a magnificent burst of vibrant flavours. This zesty and tangy condiment is a perfect combination of crisp vegetables, spices, and a touch of sweetness. The perfect partner to a ploughman lunch or a ham and cheese toastie or any occasion that calls for relish.

This recipe has a few critical steps and requires a little planning. You’ll need to allow 6-8 hours or overnight for the cut vegetable to get acquainted with the salt and release their water. Please note the cucumber is done separately.

WARNING - contains turmeric, which will stain absolutely everything so please be careful and don’t wear white.

Time

24

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

5
Jars

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Ingredients

Servings

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1 whole cauliflower (small to medium size), cut into small florets
1 whole broccoli head, cut into small florets
2 red onions, peeled, small dice
250g golden shallots, peeled, 2cm dice
100g sugar snaps, topped and tailed, 2cm dice
6 Asparagus spears, 2cm dice
2 whole red chilli, large, sliced, seeds in
1 whole green chilli, large, sliced, seeds in
1 cucumber (large), peeled, deseeded with a spoon, 1 cm dice
600 ml white wine vinegar
300 ml malt vinegar
3 garlic cloves, smashed
350g caster sugar
50g English mustard powder
25g turmeric powder
40g corn flour (gluten free)
 black powder, ground, to taste
90g salt flakes
1

Place all the prepared vegetables, excluding the cucumber into a large non reactive  bowl (this quantity of vegetables will fit in a 3 lt container) and sprinkle over 80 g of the salt, mix well and leave to stand for 6-8 hours or leave overnight. (keep covered and  refrigerated).

 

2

Add 10 g salt to the cucumber and mix well, set aside for 15 minutes.

 

3

Rinse the other vegetables off well in cold water and drain dry in a colander.

Rinse the cucumber and combine with the other vegetables and leave to drain.

 

4

Mix the sugar with the mustard, turmeric, and corn flour in a large bowl.

Bring the vinegars and the garlic to a boil in a large saucepan and strain to remove the garlic.

 

5

Pour 1/3 of the liquid into the bowl with dry ingredients. Mix well to form a paste and then whisk this into the pan with the remaining vinegar.

 

6

Turn to a low heat, and stir continuously with a heat resistant spatula to ensure that the mixture doesn't stick or burn on the bottom of the pot.  Cook gently until the vinegar mix thickens and gently bubbles, approximately 10 - 15 minutes.

 

7

Add the vegetables to the pot and mix well, turn off the heat, Transfer the mix to sterilised jars, lid and place in a large pot of boiling water (fully submerged) for three minutes. Store in the pantry for at least two weeks before consuming and these will last for six months. Once opened store in the fridge.

 

1
0 hours 0 minutes

Place all the prepared vegetables, excluding the cucumber into a large non reactive  bowl (this quantity of vegetables will fit in a 3 lt container) and sprinkle over 80 g of the salt, mix well and leave to stand for 6-8 hours or leave overnight. (keep covered and  refrigerated).

2
0 hours 0 minutes

Add 10 g salt to the cucumber and mix well, set aside for 15 minutes.

3
0 hours 0 minutes

Rinse the other vegetables off well in cold water and drain dry in a colander.

Rinse the cucumber and combine with the other vegetables and leave to drain.

4
0 hours 0 minutes

Mix the sugar with the mustard, turmeric, and corn flour in a large bowl.

Bring the vinegars and the garlic to a boil in a large saucepan and strain to remove the garlic.

5
0 hours 0 minutes

Pour 1/3 of the liquid into the bowl with dry ingredients. Mix well to form a paste and then whisk this into the pan with the remaining vinegar.

6
0 hours 0 minutes

Turn to a low heat, and stir continuously with a heat resistant spatula to ensure that the mixture doesn't stick or burn on the bottom of the pot.  Cook gently until the vinegar mix thickens and gently bubbles, approximately 10 - 15 minutes.

7
0 hours 0 minutes

Add the vegetables to the pot and mix well, turn off the heat, Transfer the mix to sterilised jars, lid and place in a large pot of boiling water (fully submerged) for three minutes. Store in the pantry for at least two weeks before consuming and these will last for six months. Once opened store in the fridge.