piccalilli

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

Easy piccalilli

cauliflower

courgette

green beans

shallots

malt vinegar

tbsp English mustard powder

coriander seeds

tbsp mustard seeds

tsp cumin seeds

turmeric

tbsp plain flour

caster sugar

bay leaves

Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.

Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.

Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

Perfect piccalilli

Cauliflower, cut into tiny florets (Main)

Green beans, sliced

Carrots

Tomatoes, green-ish

Celery

Cucumber, green-skinned

250 g Onions, pickling sized

Salt

White vinegar

Sugar

Tbsp Turmeric

Mustard powder

Tbsp Grated ginger

Garlic, crushed

Red chillies, chopped

Place the cauliflorets and beans in a large ceramic or glass bowl. Dice the carrots, tomatoes, celery and cucumber. Quarter the onions. Combine them with the cauliflorets and beans and sprinkle with the salt.

Stand overnight. Next day, rinse the vegetables under cold water. Drain and pat dry.

Combine the vinegar, sugar, spices, garlic and chillies in a large saucepan and bring to the boil.

Add the vegetables and simmer, uncovered, until the vegetables are just tender — about 20 minutes.

Mix the flour and the extra vinegar and stir into the vegetables. Cook until the mixture thickens. Pour into hot, sterilised jars. Seal when cold.

Make this ham, cheddar & piccalilli salad on days when it’s too hot to turn the oven on. It's quick to prep in 15 minutes and is low in calories and fat

Ham & piccalilli salad

tbsp piccalilli

tbsp natural yogurt

onions

pea shoots

pulled ham hock ham

cucumber

fresh peas

mature cheddar

bread

Mix the piccalilli, yogurt, onions and 4 tbsp water together to make a dressing. Season and set aside.

Toss the pea shoots, ham, cucumber and peas together. Pile onto a serving plate, then drizzle over the dressing. Top with the cheese and serve with crusty bread.

Top 3 piccalilli recipes from across the web

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Easy piccalilli

Perfect piccalilli

Ham & piccalilli salad

Top 3 piccalilli recipes from across the web

The most viewed piccalilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy piccalilli

Perfect piccalilli

Ham & piccalilli salad

The most viewed piccalilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine