AI-generated image
Piccalilli
Crunchy mustard and turmeric vegetable pickle
Piccalilli is the bright yellow pickle of the English ploughman's lunch, the Boxing Day cold cuts and the cheese board, and it has been made in farmhouse kitchens since the 18th century, when Indian pickles inspired it. Crunchy cauliflower, beans and onions are salted, then folded into a sweet, sharp sauce of mustard, turmeric and vinegar. Chef's tip: salt the vegetables overnight; it draws out water and keeps them crunchy for months.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 20
Ingredients
Shop this recipe on Amazon
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Toss the 1 ⅛ lb cauliflower, 7 oz green beans, 7 oz small shallots and 1 cucumber with the 1 ¾ oz salt in a big bowl. Cover and leave overnight in a cool place.
720 minStep 2: Rinse well under cold water, taste a piece to check it isn't too salty, and drain thoroughly.
5 minStep 3: Mix the 3 tbsp cornflour, 2 tbsp English mustard powder, 1 tbsp ground turmeric and 1 tsp ground coriander with 6 tablespoons of the 2 ½ cups cider vinegar to a smooth paste.
2 minStep 4: Bring the rest of the vinegar, 5 ½ oz sugar and 1 tbsp yellow mustard seeds to the boil, whisk in the paste and simmer for 3 minutes until thick and glossy.
5 minStep 5: Add the vegetables and simmer for 2–3 minutes; they must stay crunchy. A common mistake is cooking them soft, which ruins the texture.
3 minStep 6: Pack into hot sterilised jars, seal and keep in a cool dark place for 4 weeks before opening. Refrigerate once opened.
10 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does piccalilli take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cauliflower?
- Broccoli, same weight.
- What can I use instead of small shallots?
- Half an onion per 2 shallots.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Vietnamese
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.