VINEGAR IN DISHWASHER RECIPES

Name: Easy piccalilli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 3 x 500ml jars
Ingredients: 500g cauliflower , cut into small florets; 200g courgette , cut into small chunks; 100g green beans or French beans, trimmed and cut into small pieces; 200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved; 600ml malt vinegar; 3 tbsp English mustard powder; 1 tbsp coriander seeds; 2 tbsp black or yellow mustard seeds; 2 tsp cumin seeds; 1 tsp turmeric; 4 tbsp plain flour; 200g caster sugar; 2 bay leaves

EASY PICCALILLI RECIPE - BBC GOOD FOOD | RECIPES AND ...

Easy piccalilli recipe - BBC Good Food | Recipes and ... image

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

Provided by Anna Glover

Categories Condiment

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 3 x 500ml jars

Number Of Ingredients 13

Ingredients

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves

Steps:

Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

Nutrition Facts : Calories 14 calories, FatContent 0.2 grams fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.04 milligram of sodium

EASY PICCALILLI RECIPE - BBC GOOD FOOD

Easy piccalilli recipe - BBC Good Food image

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

Provided by Anna Glover

Categories Condiment

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 3 x 500ml jars

Number Of Ingredients 13

Ingredients

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves

Steps:

Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

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