Easy 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

Prep:15 mins
Cook:10 mins
plus 4 hrs salting and pickling

Easy

Nutrition per serving

kcal 14
fat 0.2g
saturates 0g
carbs 3g
sugars 2g
fibre 0.2g
protein 0.4g
salt 0.04g

Ingredients

500g cauliflower, cut into small florets
200g courgette, cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves

Tip

How to sterilise jars

To sterilise jars, run them through the dishwasher, or wash well in hot soapy water, rinse then dry in a low oven. If you’re pickling and recycling old jam jars, it’s important to cover the pickle with a wax disk first, so the metal lid doesn’t react with the vinegar

Method

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.