Piccalilli
Use up gluts of late summer veg in this bold and bright chutney recipe
Difficulty and servings
MAKES 4 x 450g jars
Preparation and cooking times
Ready in 30 mins + overnight brining
Vegetarian
- Cut the courgette into chunks the size of your thumbnail. Cut the cauliflower into similar size florets. Peel the silverskins.
- Mix the salt with 1 litre boiling water until the salt is all dissolved. Cool.Put all the veg in the brine and weigh down using a plate. Leave overnight.
- Drain the brine from the veg and rinse briefly under cold water, draining really well.
- Put the sugar, mustard powder, vinegar, flour, turmeric, and ginger in a pot and heat gently, whisking until blended. Slowly bring to a simmer - take off the heat once thickened.
- Pour over the brined vegetables and mix. Lay out on a baking tray to cool. Spoon into sterilised jars, seal with a lid and leave for at least two weeks for the flavours to develop.
PER SERVING
13 kcalories, protein 0.6g, carbohydrate 2.4g, fat 0.2 g, saturated fat 0.0g, fibre 0.3g, salt 0.28 g
Recipe from olive magazine, September 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1622640/
http://www.bbcgoodfood.com/recipes/1622640/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 500.0g courgettes
- 500.0g cauliflower
- 400.0g small silverskin pickling onions
- 100.0g table salt
- 100.0g golden caster sugar
- 1.0 tbsp English mustard powder
- 400.0ml white wine vinegar
- 25.0g plain flour
- 2.0 tsp turmeric
- 1½ tsp ground ginger
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
A great recipe for an electric breadmaker - or do it the traditional way
108
ratings
Advertisement
Difficulty and servings
MAKES 4 x 450g jars
Preparation and cooking times
Ready in 30 mins + overnight brining
Vegetarian
Ingredients
- 500.0g courgettes
- 500.0g cauliflower
- 400.0g small silverskin pickling onions
- 100.0g table salt
- 100.0g golden caster sugar
- 1.0 tbsp English mustard powder
- 400.0ml white wine vinegar
- 25.0g plain flour
- 2.0 tsp turmeric
- 1½ tsp ground ginger
PER SERVING
13 kcalories, protein 0.6g, carbohydrate 2.4g, fat 0.2 g, saturated fat 0.0g, fibre 0.3g, salt 0.28 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
21 September 2011
cook&bottlewasher commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 October 2011
samkatz commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 October 2011
samkatz rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 May 2012
Tony rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.