Piccalilli

Method

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1. Layer all the vegetables in a large bowl with the salt, cover, and leave 12 hours.

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2. Rinse the vegetables thoroughly under cold water and drain them very well. Do not cook them.

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3. Bring 500 ml of the vinegar to a simmer with the sugar until it dissolves.

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4. Mix the mustard powder, turmeric, ginger, coriander and flour with the cold vinegar and the remaining 100 ml to a smooth paste.

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5. Whisk the paste into the hot vinegar and cook 5 minutes, stirring, until it thickens to the consistency of double cream.

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6. Tip the drained vegetables into the hot sauce and stir for 2 minutes only, so they warm through but stay crisp.

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7. Pack into hot sterilised jars, pressing out air pockets, and seal at once.

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8. Leave four weeks before opening.

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Chef’s Tips

• Dry salt overnight, then rinse. Never boil the vegetables.
• Two minutes in the sauce, no more.
• A month in the jar. The mustard is harsh until it mellows.

Pairing Suggestions

• Pork pie
• Cold ham
• Mature cheddar

Storage & Reheating

Sealed in sterilised jars for 12 months. Refrigerate after opening and use within 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.