Traditional Piccalilli

Pot up this perfect piccalilli for presents or save it for deli lunches of cold meats and cheeses.

Vegetarian British Condiment Pickle Preserve

Estimated Nutrition

Calories

384

kcal / serving

1152 kcal total

Carbs

88.5g

per serving

265.4 g total

Fat

2.3g

per serving

6.8 g total

Protein

6.2g

per serving

18.5 g total

Cook Time

minutes

Serves

jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Granulated Sugar

CondimentsSauces

700

Malt Vinegar

Cider Vinegar

GrainsCereals

tbsp

Plain Flour

NutsSeeds

tbsp

Coriander Seed

pinch

Salt

tbsp

English Mustard Powder

tbsp

Turmeric

ground

clove

Garlic

sliced

Vegetables

500

Cauliflower

broken into 3cm florets

piece

Onion

chopped

tsp

Ginger

ground

100

French Bean

trimmed and cut into 1cm slices

Method

Spoon the mixture into hot sterilised jars, seal, and let cool.

Return vegetables to the pan and add more sugar or water if necessary.

Simmer cauliflower and onion for five minutes until slightly softened.

Simmer for 10 minutes until thick enough to coat a spoon.

Return the mustard mixture and the collected vinegar to the pan and boil.

Boil malt vinegar, coriander seeds, and salt in a preserving pan.

Drain the vegetables over a large bowl to collect the vinegar.

Add green beans, garlic, and sugar to the pan and stir until sugar dissolves.

Whisk mustard, flour, turmeric, ginger, and cider vinegar until smooth in a bowl.