Easy piccalilli served in a jar

Easy piccalilli

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 4 hrs salting and pickling
  • Easy
  • Makes 3 x 500ml jars

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per tbsp
HighlightNutrientUnit
kcal14
low infat0.2g
saturates0g
carbs3g
sugars2g
fibre0.2g
protein0.4g
salt0.04g
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Ingredients

Method

  • STEP 1

    Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.

  • STEP 2

    Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.

  • STEP 3

    Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks. 

RECIPE TIPS
HOW TO STERILISE JARS
To sterilise jars, run them through the dishwasher, or wash well in hot soapy water, rinse then dry in a low oven. If you’re pickling and recycling old jam jars, it’s important to cover the pickle with a wax disk first, so the metal lid doesn’t react with the vinegar 

Goes well with

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    Rating: 4 out of 5.4 ratings
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