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Piccalilli
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Zesty piccalilli: ideal for meat pairings or gifting.
Ingredients:
  • 2000.00 gm (2 litres) boiling water
  • 200g rock salt
  • 1/2 (about 400g) cauliflower, cut into small florets
  • 4 pickling onions, peeled, halved
  • 200g green beans, trimmed, sliced diagonally into 1.5cm pieces
  • 1 zucchini, ends trimmed, cut into 1cm pieces
  • 1 Lebanese cucumber, halved lengthways, seeded, cut into 1cm pieces
  • 1000.00 ml (1 litre) cider or malt vinegar
  • 75g raw sugar
  • 1/2 tsp ground allspice
  • 1/2 tsp freshly grated nutmeg
  • 20.00 ml plain flour
  • 1 tsp mustard powder
  • 1 tsp ground turmeric
  • 2.50 gm ground ginger
Instructions:
  • In a large bowl, mix the water and salt until the salt completely dissolves. Let it cool for 1 hour.
  • In a medium glass or ceramic bowl, combine cauliflower and onion. In another glass or ceramic bowl, combine beans, zucchini, and cucumber. Pour the cooled saltwater evenly over both mixtures. Place a small plate over each bowl to ensure the vegetables are fully submerged. Let sit for 24 hours.
  • Thoroughly strain the cauliflower mixture and set it aside. Repeat the process with the bean mixture, ensuring that both vegetable mixtures remain separate.
  • In a large saucepan over low heat, gently mix vinegar, sugar, garlic, allspice, and nutmeg for 2 minutes until sugar dissolves. Increase heat to high, bring to a boil. Stir in cauliflower mixture, cook for 3 minutes, then add bean mixture and cook for another 4 minutes until tender but slightly crisp. Drain well, keeping the vinegar mixture aside.
  • In a small bowl, mix together flour, mustard powder, turmeric, and ginger. Stir in a couple of tablespoonfuls of the vinegar mixture until combined. Transfer the mixture to a pan and gradually pour in the remaining vinegar mixture while stirring. Bring to a boil over high heat, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the vegetables.
  • Pour the mixture equally into three 500ml jars or one 1.5 liter jar that has been sterilized. Seal the jars right away and flip them over for 2 minutes. Flip them back upright and let them cool completely. Label them with the date. Enjoy with cold meats and cheese.

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