Easy Piccalilli Recipe James Martin Recipes

HOMEMADE PICCALILLI

Steps:

• Prepare the vegetables. Break the cauliflower into small florets, trim the beans and cut into short lengths. Peel and quarter the shallots or onions. Cut the courgettes into half or quarters lengthways then thickly slice. If using cucumber cut in half lengthwise, scoop out and discard the seeds then cut in half again and slice.
• Layer the vegetables in a bowl sprinkling with the salt as you layer them. Toss together to coat with the salt. Cover and allow to stand for 24 hours.
• Drain the vegetables and rinse very well in cold water. Drain and allow to dry.
• Mix the flour, sugar, mustard powder, turmeric and ginger together in a pan with a little of the vinegar to form a smooth paste. Make sure that you get the mixture lump free at this stage.
• Gradually stir in the remaining vinegar. Cook over a low heat stirring until the mixture comes to the boil and thickens.
• Add the vegetables and cook gently for 2-3 minutes. Spoon into hot sterilised jars and seal.

PICCALILLI

Steps:

• In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
• In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
• Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
• Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.