Quickalilli

A quick, crunchy piccalilli made by salting mixed vegetables and fruit before combining with a spiced, thickened vinegar liquid.

Vegetarian Gluten Free Condiment Preserve Pickled

Estimated Nutrition

Calories

567.6

kcal / serving

1135.2 kcal total

Carbs

119.1g

per serving

238.1 g total

Fat

6.2g

per serving

12.4 g total

Protein

9.3g

per serving

18.5 g total

Cook Time

minutes

Serves

jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

Cornflour

CondimentsSauces

600

Cider Vinegar

NutsSeeds

Salt

To taste

tsp

Turmeric

Ground

tsp

Mustard Seed

tsp

Cumin Seed

tsp

Coriander Seed

tsp

English Mustard Powder

Vegetables

Fruit And Vegetables

Include 5-6 types such as radish pods, cucumber, courgette, nasturtium seeds, peppers, shallots, cauliflower, beetroot, or beans

Ginger

Grated fresh root

Method

Stir in the salted produce and transfer into sterilised jars.

Boil the cider vinegar and caster sugar in a preserving pan.

Crush turmeric, ginger, mustard seeds, cumin seeds, and coriander seeds in a mortar.

Cut the vegetables and fruit, rinse them, and place in a colander over a bowl.

Sprinkle with salt and leave covered for 24 hours in a dark place.

Mix the spices with cornflour, mustard powder, and a little hot vinegar to form a paste.

Whisk the paste into the simmering vinegar and cook for five minutes.