Ingredients

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

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

Instructions

Step 1: Place the cauliflower, courgette, green beans, and shallots (or pearl onions) in a large bowl. Toss with 2 tablespoons of sea salt, then cover and leave at room temperature for 4 hours to draw out moisture.

Step 2: After 4 hours, drain the vegetables and rinse well under cold running water. Drain thoroughly to remove excess salt and water.

Step 3: In a separate bowl, mix together 100ml of the malt vinegar with the mustard powder, coriander seeds, mustard seeds, cumin seeds, turmeric, and plain flour to form a smooth paste.

Step 4: In a saucepan, heat the remaining 500ml malt vinegar with the caster sugar, bay leaves, and a pinch of salt. Stir until the sugar dissolves and the mixture comes to a simmer.

Step 5: Stir the mustard spice paste into the simmering vinegar mixture. Continue to simmer, stirring frequently, for 5 minutes until the sauce thickens.

Step 6: Fold the drained vegetables into the hot mustard sauce and heat gently for 1 minute to soften slightly while keeping a bite to the vegetables.

Step 7: Spoon the hot piccalilli into warm, sterilised jars. Seal tightly and store in a cool, dark place for at least six weeks, ideally up to three months, to develop the flavors.

Step 8: Once opened, keep the jars refrigerated and consume within four weeks.

Tips & Variations

To sterilise jars, run them through the dishwasher or wash thoroughly in hot soapy water, rinse well, then dry in a low oven. When reusing jam jars for pickling, place a wax disk over the pickle before sealing to prevent the metal lid reacting with the vinegar.

Substitute vegetables such as chopped carrots or green tomatoes for a different texture and flavor.

Adjust the mustard seeds and powder to your taste for a milder or stronger mustard kick.

FAQs

Can I use white vinegar instead of malt vinegar?

Yes, white vinegar can be used as a substitute, but malt vinegar provides a richer, more traditional flavor to piccalilli.

How crunchy will the vegetables be after pickling?

The vegetables retain a slight bite due to the quick heating during preparation and the salting process beforehand, which helps preserve their crunch.