Recipe: Easy Piccalilli
Make this flavourful relish with whatever veggies are in season.
Words: Jane Wrigglesworth
This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds.
Makes: 2 litres (approx.)
Time: 45 minutes (not including waiting time)
1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts)
1 medium onion, quartered and sliced
1 litre water
2 tbsp coarse sea salt
½ cup brown sugar
¼ cup honey
¼ cup flour
2 tbsp dijon mustard
1 tsp turmeric powder
1 tsp celery seeds
2¼ cups white vinegar
Place prepared vegetables and onion in a large saucepan. Add water and salt. Cover and leave overnight. Bring to the boil and simmer for 5 minutes. Drain.
In another saucepan, add sugar, honey, flour, mustard, turmeric, and celery seeds. Use a little bit of the vinegar to make a smooth paste, then add the rest of vinegar, stirring through. Bring to the boil slowly, stirring constantly, then simmer for 5 minutes until the liquid thickens.
Place vegetables in hot, sterilised jars, then pour over the liquid. Seal.