Piccalilli Recipe
In the panorama of traditional British cuisine, piccalilli asserts its role as a revered classic, interwoven with the rich tapestry of homemade conserves significance.
Ingredients
- 500 g Cauliflower chopped into small florets
- 300 g Onions finely sliced
- 200 g Gherkins diced evenly
- 500 ml Malt Vinegar
- 2 tablespoons Mix of Mustard Powder and Turmeric blended well
- 100 g sugar
- 2 tsp salt
- 2 tablespoons Cornflour to thicken the sauce
Instructions
- Chop cauliflower into small florets, slice onions finely, and dice gherkins evenly.
- Combine malt vinegar with mustard powder, turmeric, sugar, and salt. Blend well to ensure all ingredients are incorporated.
- Add cornflour to the vinegar mix to thicken the sauce, ensuring it coats the vegetables well.
- In a pot, combine the prepared vegetables with the vinegar mix. Stir gently to coat the vegetables evenly.
- Gently simmer the mixture to soften the vegetables and allow the flavors to meld together.
- Ensure jars are thoroughly cleaned and sterilized to preserve the piccalilli. Heat them in boiling water or an oven.
- Once the piccalilli mixture is ready, carefully fill the sterilized jars with the hot mixture.
- Seal the jars tightly to preserve the piccalilli for long-term storage.
- Allow the piccalilli to age in a cool, dark place for several weeks to intensify the flavors before enjoying.