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)
10gEnglish mustard powder
15gyellow mustard seeds
1tspcrushed cumin seeds
1tspcrushed coriander seeds
Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the 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 to the pan. Bring gently to the boil. 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.
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!
Pam's Piccalilli (from River Cottage)
Amount Per Serving
Calories 447Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 12695IU254%
Vitamin C 27mg33%
* 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 •