Piccalilli

Piccalilli

makes 5 jars, mature 4-6 weeks

Ingredients

Makes 5 x 450g jars

Vegetables (1kg total)
cauliflower      350g
shallots         200g
courgette        200g
green beans      150g
fine sea salt    50g

Sauce
cider vinegar    600g
sugar            175g
honey            50g
cornflour        30g
mustard seeds    15g
mustard powder   10g
turmeric         10g
coriander seeds  5g
cumin seeds      5g

Use cider vinegar, not malt. It is milder and lets the spices come forward.
Cornflour gives a glossy, stable sauce. Plain flour goes cloudy over time.
The 24-hour salt is not optional. It is what keeps the vegetables crunchy.

Recipe

1. Cut all vegetables into small, even pieces. Combine in a large bowl, toss with the salt, cover and leave in a cool place for 24 hours.

2. Tip into a colander and rinse thoroughly under cold running water until they just taste lightly salty. Drain well.

3. Sterilise your jars. Wash in hot soapy water then place in the oven at 120°C until completely dry and hot.

4. In a bowl, combine the cornflour, mustard seeds, mustard powder, turmeric, coriander and cumin. Whisk in a splash of the vinegar to make a smooth paste.

5. Pour the remaining vinegar into a large saucepan. Add the sugar and honey. Heat over medium heat until dissolved, then bring to a boil.

6. Ladle a spoonful of the hot vinegar into the spice paste and whisk to loosen it, then pour it all back into the pan, whisking constantly. Cook for 3-4 minutes until the sauce thickens and no longer tastes starchy.

7. Take off the heat and fold in the drained vegetables. Stir to coat.

8. Pack into the hot jars immediately, making sure the vegetables are submerged in sauce. Seal with vinegar-proof lids while still hot.

9. Leave in a cool dark place for at least 4-6 weeks before opening. Keeps for up to a year unopened. Once open, use within 4 weeks.