Pic of Piccalilli

Piccalilli

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Sauces, conserves & preserves

Piccalilli

Serves 4 30 min

A classic British take on a chutney; nothing too hot and fiery, just the gentle hum of mustard and turmeric alongside the sharp pickling sauce. Make it when cauliflowers are at their best. The result is ideal tucked into any number of sandwiches, wraps or burgers, as a condiment at the dinner table, or served alongside leftovers and cold cuts. It will store for up to 3 months.

Cook's notes

Make sure your jars are properly clean before you use them. Lots of hot, soapy water and a good rinse followed by drying out in a low oven (140°C/Gas 1) for 10-15 mins, or a trip through a very hot dishwasher cycle.

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Ingredients

  • 1 onion, finely diced
  • 1 pepper, cut into 1cm dice
  • 1 courgette, cut into 1 cm dice
  • 1 cauliflower, cut into 2cm florets
  • 3 tbsp sea salt
  • 500ml cider vinegar
  • 160g caster sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp mustard seeds
  • 1 tbsp ground turmeric
  • 1 tsp ground coriander
  • 2 tbsp cornflour
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Method

Prep time: 15 min
Cooking time: 15 min

  • Step 1

    Put a mixing bowl onto a set of scales and zero it. Add the onion, pepper and courgette to the bowl, followed by enough cauliflower to make it up to 1kg. If you don’t have enough, you can cut some of the stalk or leaf ribs into a 1cm dice. If you have too much, save it for use in another dish.

  • Step 2

    Add the salt to the bowl and give it a thorough mix. Cover the bowl and leave it to rest in the fridge, ideally overnight or for at least 2 hours.

  • Step 3

    When you are ready to start, drain the veg into a colander and give it a quick rinse under cold running water. Keep to one side.

  • Step 4

    Keep 3 tbsp of the vinegar to one side and pour the rest into a large saucepan. Add the sugar, mustard and spices. Bring it up to a gentle simmer. Whisk the remaining vinegar with the cornflour to give you a smooth paste. Stir it into the simmering liquid to thicken.

  • Step 5

    Now tip the veg into the pan. Cook very gently, stirring often, for 4-5 mins, to take the raw edge off the veg.

  • Step 6

    Transfer it carefully to sterile jars while still hot, making sure they are full to the brim and the liquid is evenly distributed between the jars. Screw on the lids and turn upside down for 5 mins to sterilise the lids. Leave to cool, pop on the labels, and then store for up to 3 months.