Piccalilli Recipe (Allotment Vegetables) - Mike Culligan

Chop 200 grams each of callaloo, cucumber, courgette, string beans, cauliflower, and shallots into bite-sized pieces.

Place all chopped vegetables into a bowl and sprinkle 50 grams of sea salt over them.

Mix the salt well into the vegetables and let them sit overnight.

After soaking, wash and drain the vegetables.

Prepare the spice mixture by combining sugar, ground ginger, turmeric, mustard powder, mustard seeds, corn flour, cumin seeds, and coriander seeds with some of the 1 liter of apple cider vinegar.

Stir the mixture well to ensure it is smooth and not lumpy.

Boil the remaining apple cider vinegar and add the sugar and spice mixture to it, stirring continuously to avoid lumps.

Once the mixture has thickened on simmer, turn off the heat and add the vegetables, stirring to coat them well with the mixture.

Use a wooden spoon to mix the vegetables and spices, avoiding metal utensils to prevent flavor contamination.

Wash, clean, and sterilize jars for storing the piccalilli, using lids if available.

Fill the jars with the coated vegetables and seal them, advising to let them mature for around three weeks before consuming.

Equipment Needed

Spice Level: