One of our most popular recipes ever, try out Pam the Jam's piccalilli.
Prep 24hrs Cook 4mins
Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.
Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce.
Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. Leave (if you can) for 4–6 weeks before opening. Use within a year.
Makes 3 x 340g jars
- 1kg washed, peeled vegetables – select 5 or 6 from the following: cauliflower or romanesco cauliflower; green beans; cucumbers; courgettes; green or yellow tomatoes; tomatilloes; carrots; small silver-skinned onions or shallots; peppers; nasturtium seed pods
- 50g fine salt
- 30g cornflour
- 10g ground turmeric
- 10g English mustard powder
- 15g yellow mustard seeds
- 1 tsp crushed cumin seeds
- 1 tsp crushed coriander seeds
- 600ml cider vinegar
- 150g granulated sugar
- 50g honey
This recipe is taken from...
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Preserves - Summer
Get stuck into seasonal jam, jelly and pickle, with a day of perfect preserves at the River Cottage Cookery School.