Piccalilli is an interesting beast. It’s an English relish which originates from trading times when the English travelled by sea to buy spices from India. Tumeric and mustard powder give it it’s lovely yellow colour and it’s worth noting from years of teaching preserving that tumeric stains light coloured countertops very easily so pop down a cutting board or some paper to save yourself any bother. You can use apple cider vinegar as an alternative to malt vinegar (or even just plain white vinegar). I used balsamic vinegar in my latest batch for a twist so it’s brown rather than this lovely shade of yellow. Leave the relish as long as you can before eating (up to three months if it has been waterbathed and stored appropriately) for the flavours to meld. Even a week helps! 

 

 

 

Piccalilli

Ingredients

  • 2.5kg of Vegetables (cauliflower, carrots, zucchini, green beans, onion) cut in small pieces
  • 400ml Distilled Malt Vinegar
  • 600ml White Vinegar
  • 225g fine salt
  • 40g Cornflour
  • 3/4 cup Sugar 
  • 20g English Mustard Powder
  • 20g Grated fresh Root Ginger/powder
  • 20g Turmeric 
  • 2 pieces garlic

 

Instructions

  1. Put all the ingredients in a large bowl and mix together with the salt. Cover and leave overnight.
  2. Drain and rinse the vegetables under running cold water. Dry.
  3. Put . of the vinegar in a large preserving pan and add the spices and vegetables. Bring to boil and simmer until tender.
  4. Mix the cornflour with rest of the vinegar and add to the pan. Mix together and simmer for 5 minutes.
  5. Turn into hot sterilised jars, seal by waterbathing and cool.
  6. Store for up to 3 months in a cool space before eating.