Description
This easy piccalilli recipe offers a tangy, spiced British-style pickle made from a medley of fresh vegetables marinated in a flavorful mustard and vinegar sauce. Perfect for enhancing sandwiches, cold meats, and cheese boards, this crunchy and zesty condiment requires minimal active cooking and benefits from a maturation period for full flavor development.
Ingredients
Scale
Vegetables
- 500g cauliflower, cut into small florets
- 200g courgette, cut into small chunks
- 100g green beans or French beans, trimmed and cut into small pieces
- 200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved
Pickling Sauce
- 600ml malt vinegar
- 3 tbsp English mustard powder
- 1 tbsp coriander seeds
- 2 tbsp black or yellow mustard seeds
- 2 tsp cumin seeds
- 1 tsp turmeric
- 4 tbsp plain flour
- 200g caster sugar
- 2 bay leaves
- 2 tbsp sea salt
- Pinch of salt (for seasoning)
Instructions
- Prepare and salt the vegetables: Place the cauliflower, courgette, green beans, and shallots in a large bowl. Sprinkle with 2 tablespoons of sea salt and toss to combine. Cover the bowl and leave it at room temperature for 4 hours to draw out excess moisture from the vegetables.
- Rinse and drain vegetables: After 4 hours, drain the vegetables and rinse thoroughly under cold running water to remove the salt. Drain well to ensure excess water is removed, which is essential for achieving the right texture in the final pickle.
- Make the mustard seed paste: In a small bowl, mix 100ml of the malt vinegar with the English mustard powder, coriander seeds, mustard seeds, cumin seeds, turmeric, and plain flour. Stir well to form a smooth paste that will help thicken and flavor the pickling sauce.
- Prepare the pickling liquid: In a saucepan, heat the remaining 500ml malt vinegar with the caster sugar, bay leaves, and a pinch of salt. Stir continuously until the sugar dissolves completely and the mixture comes to a simmer.
- Add the mustard paste and simmer: Pour the mustard seed paste into the simmering vinegar mixture. Cook while stirring continuously for about 5 minutes until the sauce thickens to a silky consistency.
- Incorporate the vegetables: Fold the drained vegetables into the hot pickling sauce and heat for 1 minute to slightly soften them while retaining a crisp bite.
- Pack and store: Remove the mixture from the heat and immediately pack it into three 500ml sterilized warm jars. Seal tightly and store in a cool, dark place for at least six weeks to allow the flavors to mature fully. The piccalilli will keep up to three months unopened. Once opened, refrigerate and consume within four weeks.
- Sterilize jars (tip): To sterilize jars, run them through the dishwasher or wash them thoroughly in hot soapy water, rinse, and dry in a low oven. If reusing old jam jars, use wax disks to cover the pickle before sealing with metal lids to prevent vinegar-metal reaction.
Notes
- Salt draws out moisture from the vegetables, which is crucial for crisp texture.
- Using malt vinegar is traditional and adds a distinctive tang to the pickle.
- Allow the piccalilli to mature for at least six weeks for optimal flavor development.
- Store opened jars in the refrigerator and consume within four weeks to ensure freshness.
- When reusing jars, use wax disks between the pickle and the lid to prevent corrosion.
- Prep Time: 10 minutes active + 4 hours salting time
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: piccalilli, British pickle, mustard pickle, homemade condiment, vegetable pickle, pickled cauliflower
