Ingredients

5 carrots (about 400g), chopped into 1cm pieces

2 beetroots (about 300g), chopped into 1cm pieces

2 eating apples, cored, peeled and chopped into 1cm pieces

1 small red onion, finely chopped

1 red chilli, finely chopped

2 garlic cloves, thinly sliced

1 tsp mustard seeds

1 tsp black peppercorns, crushed

1 tsp cloves

1 cinnamon stick, broken in half

100g dried cranberries

300g demerara sugar

450ml apple cider vinegar

2 bay leaves

1 tsp ground allspice

1 tsp ground ginger

2 tbsp plain flour

Instructions

Step 1: Place the chopped carrots and beetroot in a large bowl and toss with 1 teaspoon of sea salt. Cover and leave at room temperature for 4 to 6 hours, or overnight, to draw out moisture and soften slightly.

Step 2: Sterilise your jars thoroughly. Rinse the salted vegetables to remove excess salt, then transfer them to a large pan along with the apples, red onion, chilli, garlic, mustard seeds, crushed peppercorns, cloves, cinnamon stick, and dried cranberries.

Step 3: Add the demerara sugar, apple cider vinegar, bay leaves, and 150ml of water to the pan. Bring the mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally.

Step 4: In a small heatproof bowl, scoop 50ml of the hot cooking liquid. Whisk in the ground allspice, ground ginger, and plain flour until you form a smooth paste. Add a little more liquid if needed to loosen it.

Step 5: Stir the spice and flour paste into the pan. Continue to simmer for 5 minutes, stirring until the mixture thickens slightly and the carrots are tender but still have some bite.

Step 6: Spoon the hot piccalilli carefully into the warm sterilised jars, packing it tightly and ensuring all solids are submerged in liquid. Seal the jars while still hot.

Step 7: Store the sealed jars in a cool, dark place and leave to mature for at least two weeks to develop the full depth of flavor.

Tips & Variations

Use granny smith apples for added tartness or substitute with any crisp eating apple you prefer.

Add a pinch of ground nutmeg or cardamom for extra warmth and complexity.

If you prefer a milder heat, reduce or omit the red chilli.

Ensure your jars are properly sterilised to extend shelf life and prevent spoilage.

FAQs

Can I use fresh spices instead of ground allspice and ginger?

Fresh whole spices can be used but may alter the texture and intensity of the piccalilli. Ground spices dissolve better and help thicken the mixture when combined with flour.

How long does the piccalilli need to mature before eating?

For the best flavor, allow the piccalilli to mature in a cool, dark place for at least two weeks, though it will keep developing flavor beyond that time.