Piccalilli is something I enjoyed as a child. With the garden producing runner beans, cucumbers, and pickling onions I am suddenly overrun with produce (excuse the pun!), so to do something different with them, I thought about trying an old favourite - piccalilli.
Not being entirely sure about how to make it I turned to my trusty The New Home Larder book by Judith Wills, which has a very simple piccalilli recipe in it.
After making it I tried it and thought it was delicious, my friend came over for lunch this week, and we had ham sandwiches, and I introduced my piccalilli, which went down so well she didn't bother to put it in her sandwich but ate it on the side with a spoon!
So if you are a piccalilli fan here is a straightforward piccalilli recipe to try.
Makes approx 4x400ml jars
- 1 small cauliflower divided into florets
- 1 small cucumber peeled and diced
- 500g pickling onions peeled
- 250g french beans or young runner beans sliced
- 30g plain flour
- 30g dry mustard powder
- 1ltr white malt vinegar
- 30g pickling spice
- 4 whole hot dried chillies
- 30g ground turmeric
- 1 heaped tsp ground ginger
- 50g sugar
- Spread the vegetables on a large dish and sprinkle with salt (I just used table salt). Cover with foil and leave for 12 hours to draw the water out.
- Drain well and leave to dry.
- Combine flour and mustard powder, add a little malt vinegar and mix to a paste.
- Put the rest of the vinegar in a saucepan.
- Put pickling spices and chillies in a muslin bag and tie top.
- Add bag, turmeric, ginger and sugar to the saucepan.
- Bring to the boil.
- Add mustard paste and stir well.
- Add all vegetables and bring back to the boil.
- Then simmer gently for 5 minutes.
- Take off heat and leave to cool.
- Remove muslin bag.
- Spoon into sterilised jars and seal.
Enjoy! We did not wait; we ate it the next day in ham and cheese sandwiches.