- 1500g Cauliflower, cut into Small florets
- Fine sea salt, for sprinkling
- 1100ml White Wine Vinegar
- 300ml Malt Vinegar
- 300ml Cider Vinegar
- 400g Caster Sugar
- 2 tbsp Ground Turmeric
- 60g English Mustard Powder
- 1 tbsp Ground Ginger
- 6 tbsp Cornflower, mixed with 6 tbsp water
- 500g Onions Diced
- 400g Cornichons, rinsed under cold running water and drained and diced
Piccalilli
Kevin Kindland
1st February 2014
Piccalilli
Method:
Spread the cauliflower out on a large tray and sprinkle with salt. Cover with cl...
Ingredients
Method
Method:
Spread the cauliflower out on a large tray and sprinkle with salt. Cover with cling film and leave in a cool place overnight
Next day, rinse the cauliflower under cold running water and drain well.
Put both the vinegars into a wide pan, bring to the boil and boil steadily for about 10 minutes until reduced by a quarter to 1275ml.
Mix the sugar, turmeric and mustard together, then add to the vinegar and stir until the sugar has dissolved. Simmer for a few minutes.
Stir in the cornflour mixture and cook, stirring, for another 4-5 minutes, to cook out the cornflour. Add Salt to taste
Add the cauliflower and onions and stir well. Simmer for 5 minutes, then take off the heat and add the cornichons, stirring the mixture well.
Cool and Tub up.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.