Easy British piccalilli recipe
Easy British Piccalilli recipe perfect on a sandwich and alongside sausage rolls
Ingredients
- 1 cauliflower chopped into small pieces
- 80 g green beans chopped small
- 2 carrots peeled and chopped
- 1½ tablespoons salt
- 1 litre apple cider vinegar
- 130 grams of granulated sugar
- 2 teaspoons ground turmeric
- 1½ tablespoons mustard powder
- ½ tablespoons ground ginger
- ⅛ teaspoon ground nutmeg
- 70 g plain flour
Instructions
- To a large bowl, add all the vegetables. Then cover with water and stir in the salt.
- Leave to soak for 1 hour.
- After the hour has passed drain the vegetables.
- To a large saucepan add the drained vegetables, vinegar, sugar, mustard powder, turmeric,ginger and nutmeg.
- Mix thoroughly and bring the mixture to a simmer.
- Simmer for approximately 10 minutes, until the vegetables are tender.
- Whilst the vegetables are cooking, you can sterilize the jars.
- Wash the jars with hot soapy water, rinse then dry in a low oven.
- Once the vegetables are tender, mix a little water with the flour to make a paste .
- Stir this paste into the vegetable mixture and simmer until the mixture has thickened.
- Fill the jars with the piccalilli and seal the jars.
- Once opened consume within one week.