Hey! It’s Autumn here and what is Autumn without canning? I do like to make preserves and when Joni suggested to make piccalilli I got excited as I thought it would be really cool to make it. Piccalilli is a great condiment that is tasty in sandwiches and pairs well with cheddar cheese. Yum!PICCALILLI
Makes about 2-2.5kg
- 1 small cauliflower, chopped
- 1/2 head broccoli, chopped
- 2 courgettes, chopped
- 5 green chillies, finely chopped
- 200g green beans, chopped into smaller bits
- 200g cherry tomatoes, sliced in half
- 2 medium onions, pealed and roughly chopped
- 50g salt
- 2 tbsp olive oil
- 2 tbsp mustard powder
- 2 tbsp mustard seeds
- 2 tbsp ground cumin
- 2 tbsp turmeric
- 1/2 whole nutmeg, grated
- 4 tbsp flour
- 600ml cider vinegar
- 2 cox apples, grated
- 1 mango, pealed and chopped
- 6 tbsp runny honey
- 3 cloves garlic, crushed and finely chopped
1. Place all the vegetables in a large bowl, sprinkle with the salt and cover it with water. Leave it in a cool place for 2 hours, then drain thoroughly.2. Heat a large saucepan. Add the oil to the pan, then fry the mustard seeds, mustard powder, cumin, turmeric and nutmeg for few seconds. Lower the heat, add the flour and a splash of vinegar and stir to make a thick paste.
3. Gradually add the remaining vinegar while whisking all the time to make a smooth paste with no clumps.
4. Add the apples, mangoes, garlic and honey and cook for 2–3 minutes.
5. Drain the salted vegetables and add them to the pan, stirring well to coat with the spice paste. Cook for 15 minutes until the vegetables have just softened and released juice.
6. Spoon Piccalilli into sterilised jars and close the lids tightly. Happy autumn canning 😉