piccalilli

lee clark

lee clark

12th January 2011

piccalilli

1. Boil 1.2lt malt vinegar, salt and seeds and cool.

Ingredients

  • 1.2lt Malt vinegar
  • 450g Salt
  • 4 tbsp Coriander seeds
  • 1kg Cauliflower, small florets
  • 1kg Baby onions
  • 500g Peppers, mixed, small dice
  • 500g Cocktail gherkins, chopped
  • 1 Celery head, diced
  • 2g Garlic, minced
  • 1lt Cider vinegar
  • 500ml Malt vinegar
  • 600g Caster sugar
  • 100g English mustard
  • 100g Grain mustard
  • 6 tbsp Plain flour
  • 2 tbsp Turmeric
  • 2 tbsp Ginger
  • Nutmeg
  • tbsp Cinnamon

Method

1. Boil 1.2lt malt vinegar, salt and seeds and cool.
2. Prepare all vegetables and soak in vinegar overnight.
3. Next day, drain and rinse vegetables and boil remaining vinegar. Mix flour, sugar, mustard and spices and slowly add hot vinegar to make sauce.
4. Add vegetables to sauce and cook gently for 5 minutes.
5. Cool and place in sealable glass jars. Can be served immediately but gets better with age.