Here we go with my delicious crunchy Piccalilli. So simple to make and so pleasing to eat!
Give it a go - you know you want to!
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PICCALILLI - Makes 4x 380ml Jars
INGREDIENTS
NOTE: I do not recommend using runner beans unless they are fully cooked beforehand (Lectin toxin)
1 kg washed, peeled seasonal vegetables. Select at least 5 or 6 from - cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, squash, calabrese, shallots, peppers, and nasturtium seed pods.
50g salt
30g cornflour
10g ground turmeric
10g English mustard powder
15g yellow mustard seeds
1tsp crushed cumin seeds
1tsp crushed coriander seeds
600ml Malt Vinegar
150g granulated sugar
50g honey
METHOD
Cut vegetables into small, bite-sized pieces. Place in large bowl and sprinkle with the salt. Mix well, cover and leave in a cool place for 24 hours. Rinse with cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin, and coriander with a little vinegar to make a smooth paste.
Put the rest of the vinegar into a saucepan with the sugar and honey and bring to boil.
Pour a little of the hot vinegar over the blended spice paste, stir well and add to the pan.
Bring gently to the boil and simmer for 3-4 minutes.
Remove the pan from the heat and carefully fold in the vegetables.
Pack into warm sterilised jars and seal immediately.
The flavours will develop over the next 4-5 weeks so don’t be tempted to open the jars early!
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My CRUNCHY Piccalilli - So Simple to Make!
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14 окт 2024
