I made a large batch of tangy, vibrant piccalilli which will come in handy over the summer months to accompany leftovers and great to slap into a sandwich.
There are so many variations of piccalilli but this one is simple and bursting with flavour.
A jar of piccalilli also makes a cute gift for Christmas.
Makes 7 x 300ml jars
Prep time 12 hours
Cooking time 30 minutes
Skill medium
Ingredients
7×330 ml jars and lids, sterilised
2 medium heads of cauliflower, broken into very small florets
2 small onions, finely diced
4 shallots, finely diced
4 Tbsp sea salt flakes
600ml white wine or cider vinegar
250ml malt vinegar
½ tsp chilli flakes
700g sugar
4 Tbsp english mustard powder
1 tsp mustard seeds (optional)
4 Tbsp ground turmeric
3 Tbsp cornflour
Method
Place the cauliflower florets and diced onions and shallots in a non-reactive bowl, sprinkle over the sea salt and toss to combine. Cover and refrigerate overnight.
Put the cauliflower mix into a sieve and rinse well under cold water. Drain well.
In a large pot add the vinegars, chilli and sugar and heat to boiling. Remove from heat.
In a bowl add the remaining ingredients and mix well to combine.
Add 2 cups of the cooled vinegar and whisk to combine so there are no lumps.
Return the vinegar to the heat and whisk in the cornflour mixture, stirring well until it starts to thicken.
Add the cauliflower and onions and stir over moderate heat for 10 minutes or until the cauliflower is tender (not mushy).
Remove from the heat and cool slightly.
Have your warmed sterilised jars ready. Pour in your piccalilli, using a clean cloth wipe the rims and any spills.
Seal when the mixture is cold. Label and date and store in a cool place.
