New Season Piccalilli

This is the recipe that we made when Xanthe Clay visited for our feature in The Telegraph.

Unlike a chutney, the vegetables in a piccalilli are salted rather than cooked, so they stay crunchy, and the result is somewhere between a pickle and a salad.

Use whatever vegetables you have plenty of that taste good raw. A mix of runner beans, cauliflower, carrots, shallots and French beans works well, and some recipes include cucumber, courgettes, tomatoes and celeriac.

‘I’d say this is definitely one of the good things!’ Xanthe Clay, Telegraph Weekend

Makes around 5lb/2.2kg

Ingredients:
4½ lb/2kg fresh vegetables, chopped into grape-size pieces
2 tbsp sea salt
3 tbsp coriander seed
3 tbsp cumin seed
2 tbsp fennel seed
2 tbsp mustard seed
3 tbsp ground turmeric
5 tbsp cornflour
3 tbsp mustard powder
1¾ pints/1 litre cider vinegar
7oz/200g white sugar
3½ oz/100g honey

Method:

  1. Mix the vegetables with the salt and leave in a bowl overnight.
  2. Next day, drain the vegetables, rinse well, and drain again. Crush the coriander, cumin and fennel seeds in a pestle and mortar. Mix with the mustard seed, turmeric, cornflour, mustard powder and enough cider vinegar to make a double-cream consistency.
  3. Put the rest of the vinegar in a huge pan with the sugar and honey. Heat gently until dissolved, then bring to the boil. Add the spice paste and simmer for four minutes, stirring occasionally.
  4. Draw the pan off the heat and stir in the vegetables. Spoon into hot sterilised jars and seal. Keep for a couple of months before using.
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Responses

  1. I made this and have to wait until October to sample it proplerly. It looks wonderful and not all gloopy like the bought stuff. Love the spicy taste. Roll on October!

    • Thanks for this Jo,

      We’ve been making a big batch of this on our Pick & Pickle course today…

      It’s one of my favourite recipes!

      Enjoy,

      Sara


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