Piccalilli

Latest comments and suggestions

• cook&bottlewasher

  21 September 2011

  cook&bottlewasher commented on this recipe

  Sounds lovely - how long does the piccalilli last unopened and then opened. Thanks.

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• samkatz

  25 October 2011

  samkatz commented on this recipe

  I made this a few weeks ago, and it is fabulous. You may want to adjust the mustard and ginger to taste though. It keeps well too - one jar has been open three weeks and still tasting good!

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• samkatz

  25 October 2011

  samkatz rated this recipe

  

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• Tony

  06 May 2012

  Tony rated and commented on this recipe

  

  I have made this now on several occasions and each time better than the last. I follow the sauce ingredients exactly to the letter but I do add french beans if they are in the fridge. Perfect with pork pie! Delicious.

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• Daisy1967

  27 August 2012

  Daisy1967 commented on this recipe

  Just made three jars, now waiting for them to mature.

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• Daisy1967

  01 December 2012

  Daisy1967 commented on this recipe

  The last 3 jars were magic. Just soaking the veg to make another 6 jars tomorrow. I also add fine beans, adds an extra texture.

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Ingredients

• 500g courgettes
• 500g cauliflower
• 400g small silverskin pickling onions
• 100g table salt
• 100g golden caster sugar
• 1 tbsp English mustard powder
• 400ml white wine vinegar
• 25g plain flour
• 2 tsp turmeric
• 1½ tsp ground ginger

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Difficulty and servings

MAKES 4 x 450g jars

Preparation and cooking times

Ready in 30 mins + overnight brining

Vegetarian

Ingredients

• 500g courgettes
• 500g cauliflower
• 400g small silverskin pickling onions
• 100g table salt
• 100g golden caster sugar
• 1 tbsp English mustard powder
• 400ml white wine vinegar
• 25g plain flour
• 2 tsp turmeric
• 1½ tsp ground ginger

PER SERVING

13 kcalories, protein 0.6g, carbohydrate 2.4g, fat 0.2 g, saturated fat 0g, fibre 0.3g, salt 0.28 g

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