How To Make Picalilli With A Punch | Waitrose

Chop assorted vegetables (carrot, cucumber, peppers, shallots, runner beans) into small, evenly sized pieces.

Place chopped vegetables into a large bowl (1.8 kilos total).

Sprinkle 100 grams of sea salt over the vegetables and stir to distribute.

Cover the bowl with a clean tea towel and leave for 24 hours to draw moisture from the vegetables.

After 24 hours, rinse the vegetables under cold water in a colander to remove salt.

Pat the rinsed vegetables dry with a tea towel.

In a large pan, add the majority of the malt vinegar (reserve 2 tablespoons).

Add 100 grams of caster sugar to the pan with the vinegar.

Add 1 teaspoon of dry crushed chili, 1 teaspoon of ground ginger, 2 teaspoons of turmeric, 2 teaspoons of mustard seeds, and 1 tablespoon of mustard powder to the pan.

Add 3 pieces of finely chopped stem ginger to the pan.

Stir the mixture gently and bring it to a boil until the sugar dissolves.

Add the dried vegetables to the pan and stir well.

Dissolve 1 tablespoon of corn flour in the reserved 2 tablespoons of malt vinegar and stir it back into the pan.

Bring the mixture back to a boil and cook for about 5-6 minutes until the vegetables are tender but still have some crunch.

Turn off the heat and allow the mixture to cool for about 5 minutes if desired.

Using a large tablespoon, carefully spoon the vegetables and juice into warm sterilized jars, filling them to the top.

Seal the jars with lids and store in a cool, dark place for a few weeks to mature the flavors.

Equipment Needed

Spice Level: