HOW TO MAKE PICCADILLY RECIPES

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PICCALILLI RECIPE - BBC FOOD



Piccalilli recipe - BBC Food image

Salty, sour and scrumptious. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg.

Provided by BBC Food

Prep Time 12 hours

Cook Time 30 minutes

Yield Makes 3-4 x 450g/1 lb jars

Number Of Ingredients 9

450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
340g/12oz coarse rock salt
750ml/1¼ pint white malt vinegar
1 tbsp each English mustard powder, ground ginger and ground turmeric
1 tbsp whole yellow mustard seeds
2 cloves garlic, chopped
175g/6oz light muscovado sugar
2-3 tbsp cornflour
warm large sterilised jam jars with screw tops

Steps:

  • Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
  • The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
  • Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.
  • Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.
  • Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.

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