- Yield : 2250g
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 0m
Piccalilli is a British vegetable pickle recipe based on Indian pickles and using various spices from South Asia. It is popular as a sandwich ingredient and with bread and cheese salad dishes such as a Ploughman’s Lunch. It needs to be stored in a dark, cool place for a month before opening to give the flavours a chance to develop. The vegetables should retain a slight crispness, so it’s important not to overcook them, and the use of unrefined sea salt is believed to help with that too.
- 240g cauliflower, cut into small florets
- 180g broccoli, cut into small florets
- 230g fennel, cut into small chunks
- 4 red chillies, finely sliced with seeds (or to taste)
- 2 green chillies, finely sliced with seeds (or to taste)
- 200g green beans, cut into short lengths
- 300g shallots, chopped into small pieces
- 70g red onion, roughly chopped
- 40g sea salt
- 2 tbsp ghee (clarified butter) or mustard oil
- 2½ tbsp yellow mustard seeds
- 2 tbsp ground cumin
- 2 tbsp turmeric powder
- ½ tsp nutmeg
- 2 tbsp English mustard powder
- 4 tbsp flour
- 500ml white wine vinegar
- 100ml water
- 2 eating apples, peeled, cored and grated
- 2 mangoes, skins removed and roughly chopped
- 6 tbsp sugar
- 3 cloves garlic, crushed and chopped
- 2 tbsp dried oregano
- 4 bay leaves
Put all the vegetables (not the apples or mangoes) into a large bowl, add the salt and sufficient cold water to cover the vegetables. Leave in a cool place for about one hour and then drain well in a colander.
Heat a very large saucepan and melt the ghee or oil on a medium heat. Add the mustard seeds, cumin, turmeric and nutmeg, mix together and fry for a few seconds. Lower the heat, add the mustard powder, flour and a splash of vinegar and stir into a thick paste. Gradually add the rest of the vinegar and 100ml water, stirring into a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves, stir, remove from the heat and cool for 2-3 minutes.
Add the drained vegetables to the pan and stir well to coat with the paste. Cook for 10-15 minutes until the vegetables are softening and starting to release fluid, but don’t let them soften too much or go soggy as you need a little crispness in the finished product. Spoon into sterilized jars and store in a cool, dark place for a month before opening.