Delicious recipes: How to make Piccalilli

Break the cauliflower into tiny florets.

Dice the red onion.

Prepare the orange pepper by dicing it.

Scrape out the watery seeds from the cucumber and cut it into strips and then into dice.

Dice the carrot smaller than the other vegetables.

Mix all the diced vegetables with salt in a bowl and cover it.

Refrigerate the mixture for 6 to 24 hours.

Wash the vegetables thoroughly to remove excess salt and pat dry.

Dice the chili, removing most of the seeds and pith.

In a pot, combine the diced chili with malt vinegar and most of the white vinegar.

Stir corn flour, turmeric, and english mustard powder into a paste with a bit of white vinegar.

Simmer the vinegar and chili mixture for 10 minutes.

Stir the paste into the simmering vinegar until thickened.

Cook the mixture gently for about 5 minutes to soften the vegetables.

Prepare a cartouche from parchment paper to protect the jar lid.

Fill sterilized jars with the piccalilli mixture, ensuring no air pockets remain.

Seal the jars and place them in simmering water for 10 minutes to create a vacuum.

Equipment Needed

Spice Level:

Dietary