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Woman's Weekly piccalilli

(56 ratings)

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Tangy and spicey vegetable pickle
Tangy and spicey vegetable pickle
  • Makes: 1.9kg

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This chunky piccalilli recipe is made with soft cauliflower, tasty French beans, juicy courgettes and tangy onions, which packs it full of flavour. It will liven up a simple meal and is a great sandwich filling.

Ingredients

  • 2 x 500ml bottles cider vinegar
  • 2tbsp coriander seeds, lightly crushed
  • 1 small cauliflower, broken into florets
  • 2 onions, peeled and chopped
  • 300g runner or French beans, sliced
  • 2 courgettes, chopped
  • 2 red chillies, deseeded and sliced
  • 2 cloves garlic, peeled and crushed
  • 150g granulated sugar
  • 4 level tbsp English mustard powder
  • 4 level tbsp plain flour
  • 1 level tbsp turmeric
  • 1 level tbsp ground ginger
  • 1 level tbsp salt
You'll also need:

  • Sterilised jars with vinegar-proof lids

Top tip: As this pickle is quite a chunky one, itís easier to pot in wide-topped jars.

Method

  1. Pour 1Ĺ bottles vinegar into a pan and add the coriander seeds. Bring it to the boil. Add the cauliflower and onion, and simmer for about 5 mins, until the vegetables start to soften, but are still slightly crunchy.
  2. Add the beans, courgette, chilli and garlic to the pan, and cook for a further 3-5 mins.
  3. Drain the vegetables through a colander, reserving both the vegetables and the vinegar. Add the granulated sugar to the hot vinegar, and stir until it dissolves.
  4. Mix together the mustard, flour, turmeric, ginger and salt. Gradually pour in the reserved cold vinegar from the bottle to form a runny mixture, about the consistency of double cream.
  5. Pour the rest of the vinegar into a pan and add the strained vinegar to it. Bring to the boil. Gradually pour in the spicy mixture, whisking well to give a smooth sauce. Simmer the sauce for about 5-10 mins until it thickens slightly. Remove the pan from the heat and stir in the drained vegetables. Spoon the vegetables into sterilised jars and leave to cool, then cover the jars with the vinegar-proof lids.
  6. Store the piccalilli in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once they've been opened.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 11(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(56 ratings)

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