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Piccalilli
Posted By Kerri
We watched Hugh Fearnley-Whittingstall’s Everyday programme last week and it reminded us that we had planned to make piccalilli this year, in time for Christmas. Since we had a quiet weekend planned, we added the ingredients to our shopping list and made it up on Sunday afternoon. Aside from the overnight salting, it was quick and easy to make and it’s now sitting happily in our pantry (I wish, when I say pantry, I mean tiny, over-stuffed food cupboard) maturing where it will need to stay for about six weeks.
Like the sloe gin and sloe chutney we made a couple of weeks ago, we don’t know yet what this is going to taste like. The recipe made three large jars with a small amount leftover which we put into a smaller jam jar. This is the perfect tasting size and can be cracked open ahead of Boxing Day for a taste test. Of course, by that time, it will be too late to tinker with the flavours so we’ll just have to keep our fingers crossed.
Piccalilli
1kg vegetables – cauliflower, radish, green beans, cucumbers, shallots
50g salt
30g cornflour
10g ground turmeric
10g English mustard powder
10g ground ginger
1/2 tbsp yellow mustard seeds
1/2 tsp crushed cumin seeds
1 tsp crushed coriander seeds
500ml cider vinegar
150g granulated sugar
50g honey
Cut the vegetables into small pieces. Place in a large colander over a bowl, and sprinkle with the salt. Mix well, cover with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder, ginger, 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 for about 6 weeks before opening. Use within a year.
Recipe from Hugh Fearnley Whittingstall’s Everyday book (according to the channel four website, I have the book and couldn’t find the recipe though).
Oct 13th, 2010
Another excelent Piccalilli recipe is from Gary Rhodes, Rhodes around Britian.
Piccalilli
Makes about 1.25 kg (3 lb)
1 cauliflower 300 ml (10 fl oz) malt vinegar
3 large onions 1/4 teaspoon chopped dried chilli
8 large shallots, or I6 onions if unavailable 350g (12oz) Caster Sugar
50 g (2 oz) English mustard 25 g (1 oz) ground turmeric
Salt and freshly ground white pepper powder 3 tablespoons cornflower
1 cucumber 600 ml (1 pint) white wine vinegar
Cut the cauliflower into small florets. Peel and cut the onions and shallots into I cm (1/2 in) dice. Place in a bowl, sprinkle with 25 g (1 oz) of salt and leave to stand for 24 hours. Afterwards rinse in cold water and dry.
Peel and de-seed the cucumber and cut it into I cm (1/2 in) dice. Sprinkle with a
little salt and leave to stand for 10-15 minutes. Rinse in cold water, then dry and add to the onions and cauliflower.
Boil the two vinegar’s together with the chilli and then leave to cool for 30 minutes.
Strain through a sieve and discard the chilli.
Mix together the sugar and remaining dry ingredients in a bowl. When the vinegar is cool, mix a little of it with the dry ingredients. Bring the bulk of the vinegar back to the boil, pour into the sugar mixture, and whisk until it is all blended together. Bring this mixture back to the boil and cook for 3 minutes, then simply pour over the vegetables and mix well. Leave to cool. The piccalilli is now ready and can be put into jars and refrigerated, or served at once. It will keep refrigerated for at least a month.
I have found it will keep much longer and will keep outside the fridge.
Very industrious of you two – look forward to hearing as to whether it was a success when you finally get to taste it!
.-= Gourmet Chick´s last blog ..City Caphe =-.
Looks great! I love piccalilli.
Thanks, Brian. Sounds good.
I hope it tastes okay, GC! Will be too late by then.
Thanks, Gobbler.
Love those spices you are using.
Thanks, I hope we got the combination right. Not long until we find out now!