Piccalilli
Piccalilli, from above
VegVeganEngland

Piccalilli

Crunchy vegetables in a bright mustard turmeric pickle. The ploughman's sunny sidekick.

45 minTime
2 gProtein each
mediumSpice
12hPlan ahead. Soak for 12 hours first; the 45 minutes come after.
India pickle, English style2 chapters · 1 min read

Make it your way

Grandma's wayVegetables in mustard turmeric sauce.
The original
112kcalsame
2 gproteinsame
2 gfibresame
45minutessame

Classic piccalilli.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Cauliflowersmall florets
Shallotssmall, halved
Green beanschopped
Cucumberdiced
Saltfor brining, rinsed off
Vinegar2 cups malt or cider vinegar
Sugar¾ cup
Mustard seeds2 tbsp English mustard powder
Turmeric (ground turmeric)1 tbsp
Cornflour (cornstarch)3 tbsp
Dry ginger powder (ground ginger)1 tsp

Method

5 steps
  1. 1Chop the vegetables small, toss with salt and leave for 12 to 24 hours.
  2. 2Rinse well and drain.
  3. 3Mix the mustard, turmeric, ginger and cornflour with a little vinegar to a paste.
  4. 4Boil the remaining vinegar with sugar, whisk in the paste and cook until thick.
  5. 5Add the vegetables, simmer 3 minutes and jar while hot. Mature for 2 weeks.
Serve it like this

Serve in a small bowl with cheese, cold meats and crusty bread.

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Make it a meal

What goes with Piccalilli: a bread or rice, a side, something to drink and something sweet.

Bread or rice Crumpets90 min
Bread or rice Jeera rice30 min
With a main Ploughman's lunch15 min
With a main Pork pie180 min
With a main Cheesy ham and pea orzo25 min
A little snack Cheese board20 min
To drink Lemon barley water30 min
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