Description
A tangy and vibrant homemade piccalilli recipe featuring a mix of cauliflower, courgette, green beans, and shallots pickled in a spiced mustard vinegar sauce. Perfect for adding a zesty crunch to sandwiches, cold meats, and cheese boards.
Ingredients
Scale
Vegetables
- 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
Pickling Sauce
- 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 (for salting vegetables)
- Pinch of salt (for pickling sauce)
Instructions
- Salt the Vegetables: Place the cauliflower, courgette, green beans, and shallots in a mixing bowl. Toss with 2 tablespoons of sea salt, cover, and leave at room temperature for 4 hours to draw out moisture and crisp the vegetables.
- Rinse and Drain: After 4 hours, thoroughly rinse the salted vegetables under cold running water to remove excess salt. Drain them well to prevent excess water in the pickle.
- Make Mustard Paste: In a separate bowl, combine 100ml of malt vinegar with the English mustard powder, coriander seeds, mustard seeds, cumin seeds, turmeric, and plain flour. Mix well to create a smooth paste that will impart bold flavor and thicken the pickle.
- Prepare Pickling Sauce: In a saucepan, gently heat the remaining 500ml of malt vinegar along with the caster sugar, bay leaves, and a pinch of salt. Stir occasionally until the sugar dissolves, then mix in the mustard vinegar paste. Simmer gently while stirring for about 5 minutes until the mixture thickens slightly.
- Combine and Heat Vegetables: Fold the drained vegetables into the thickened pickling liquid and heat for 1 minute, just enough to take the edge off the raw vegetables while maintaining their crunch.
- Jar and Store: Transfer the hot piccalilli into three 500ml sterilised jars, seal tightly and store in a cool, dark place. Allow to mature for at least 6 weeks to develop full flavor. Once opened, refrigerate and consume within 4 weeks, keeping usage safe and fresh.
Notes
- To sterilise jars, wash with hot soapy water and rinse well, then dry in a low oven or run through a dishwasher cycle without detergent.
- If recycling old jam jars, place a wax disk over the pickle before sealing to prevent metal lids reacting with vinegar.
- The pickling process requires patience; allowing the piccalilli to mature for at least six weeks results in better flavor.
- Keep refrigerated after opening to maintain freshness and safety.
- Prep Time: 4 hours 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: piccalilli, homemade pickles, mustard pickle, British condiment, pickled vegetables, cauliflower pickle, spicy pickle sauce
