Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped, pickled, vegetables and spices.
Ingredients serves 10 +
2 days preparation
1 x cauliflower – small florets
2 x onions – diced
600ml white wine vinegar
300ml malt vinegar
Pinch of dried chilli
1 x cucumber – deseeded
25g mustard powder
First, to start the process you will need to mix the cauliflower and onion with the salt. Leave in a bowl, covered at room temperature for 24 hours.
The next day wash the vegetables under cold water and drain well. In a small bowl, mix the mustard powder, turmeric, cornflour and sugar all together with about 200ml of vinegar until a paste has formed.
Bring the rest of the vinegars and chilli to the boil in a pan and mix in the powdered mix.
Cook on a low heat for five minutes before folding in the vegetables.
If you have kilner jars make sure they are clean, and place the mix inside and seal closed.