1kgmixed vegetables(wash & peel vegetables – select 5 or 6 from the following: cauliflower or romanesco cauliflower; green beans; cucumbers; courgettes; green or yellow tomatoes; tomatilloes; carrots; small silver-skinned onions or shallots; peppers)
50gfine salt
30gcornflour
10gground tumeric
10gEnglish mustard powder
15gyellow mustard seeds
1tspcrushed cumin seeds
1tspcrushed coriander seeds
600mlcider vinegar
150ggranulated sugar
50ghoney
Instructions
Cut the vegetables into small, even bite-sized pieces.
Place the vegetables into a large colander (or sieve) set over a large mixing bowl. Add the vegetables to the colander, sprinkle with salt and stir to combine.
Cover with a tea towel and set aside in a cool place for 24 hours. This process draws they excess water from the vegetables, leaving you with crunchy vegetables.
Now thoroughly rinse the vegetables under cold running water to remove any excess salt. Take time to do this and ensure the salt has been completely rinsed off.
Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar.
Place the remaining vinegar into a saucepan with the sugar and honey and bring to the boil.
Pour a little of the hot vinegar over the blended spice paste, stir well and return this paste to the pan. Bring gently to the boil and boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce.
Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce.
Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids.
Set aside in a cool, dark place and leave for 4–6 weeks before opening. Use within a year.
Notes
You must salt the vegetables. Missing this important step will leave you with excess moisture in the jars and soggy vegetables, not appetising at all.Use a large sieve or colander set over a large bowl when salting the vegetables. This allows the liquid to drain off the vegetables, and avoids them sitting in salty water. If you have a large salad spinner that would work well here too.Recipe taken from River Cottage, Pam's Piccalilli. This recipe has worked every time and tastes delicious so I have never felt the need to change it!
Nutrition Facts
Pam's Piccalilli (from River Cottage)
Amount Per Serving
Calories 447Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 129mg6%
Potassium 772mg22%
Carbohydrates 94g31%
Fiber 12g50%
Sugar 49g54%
Protein 10g20%
Vitamin A 12703IU254%
Vitamin C 27mg33%
Calcium 104mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •