Piccalilli Recipe

Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 ml malt vinegar; 2 tablespoons coriander seeds; 500 g cauliflower, broken into 3cm florets; 2 onions, peeled and chopped; 3 tablespoons English mustard powder; 3 tablespoons plain flour; 1 tablespoon turmeric; 2 teaspoons ground ginger; 150 ml cider vinegar; 100 g French beans, trimmed and cut into 1cm slices; 12 cucumber, quartered lengthways and cut into 1cm slices; 2 garlic cloves, peeled and sliced; 200 g granulated sugar

Servings: persons

700 ml malt vinegar
2 tablespoons coriander seeds
500 g cauliflower, broken into 3cm florets
2 onions, peeled and chopped
3 tablespoons English mustard powder
3 tablespoons plain flour
1 tablespoon turmeric
2 teaspoons ground ginger
150 ml cider vinegar
100 g French beans, trimmed and cut into 1cm slices
12 cucumber, quartered lengthways and cut into 1cm slices
2 garlic cloves, peeled and sliced
200 g granulated sugar

1
Place the malt vinegar and coriander seeds in a large preserving pan and bring to a boil.
2
Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy.
3
Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth.
4
Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 23 minutes until the sugar has dissolved.
5
Drain over a large bowl to collect the vinegar.
6
Put the mustard mixture in the pan and bring to the boil.
7
Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
8
Add the drained vegetables and take off the heat.
9
Spoon into sterilised jars if theyre not kilner jars, cover them with plastic discs and elastic bands rather than metal lids, which can sometimes react with the vinegar.

499

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 700 ml malt vinegar, 2 tablespoons coriander seeds, 500 g cauliflower, broken into 3cm florets, 2 onions, peeled and chopped, and more.

Yes, Piccalilli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Piccalilli

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