Homemade Piccalilli

slice of ham hock terrine on plate with piccalilli

Homemade Piccalilli

A classic English pickle of mixed vegetables in an aromatic mustard flavour sauce.

Start the day before. Allow to mature for 1 month before serving.

Course Jams and preserves

Cuisine British

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings jars

Calories 211kcal

Author Jacqueline Bellefontaine

Ingredients

300 g cauliflower florets
150 g French beans
250 g shallots or small pickling onions
250 g courgettes or cucumber
75 g sea salt
4 tbsp plain flour
75 g granulated sugar
1 tsp turmeric
1 tbsp mustard powder
1 tsp ground ginger
500 ml malt vinegar

metric - US cups

Instructions

Prepare the vegetables. Break the cauliflower into small florets, trim the beans and cut into short lengths. Peel and quarter the shallots or onions. Cut the courgettes into half or quarters lengthways then thickly slice. If using cucumber cut in half lengthwise, scoop out and discard the seeds then cut in half again and slice.
Layer the vegetables in a bowl sprinkling with the salt as you layer them. Toss together to coat with the salt. Cover and allow to stand for 24 hours.
Drain the vegetables and rinse very well in cold water. Drain and allow to dry.
Mix the flour, sugar, mustard powder, turmeric and ginger together in a pan with a little of the vinegar to form a smooth paste. Make sure that you get the mixture lump free at this stage.
Gradually stir in the remaining vinegar. Cook over a low heat stirring until the mixture comes to the boil and thickens.
Add the vegetables and cook gently for 2-3 minutes. Spoon into hot sterilised jars and seal.

Notes

Click here for how to sterilise jars

The flavour of piccalilli improves with storing and should ideally be left to mature for at least 1 month. Once opened consume within 4 weeks. Unopen jars should keep for up to 18 months in a cool dry place.

Nutrition