Piccalilli or Garden Relish
Piccalilli was one of the first pickles we made at Cornersmith. It is an English interpretation of an Indian Pickle where vegetables are preserved in an delicious spiced mustardy, turmeric yellow sauce. It's a little sweeter than Indian Pickles which makes it the perfect match for sharp cheddars, salty ham sandwiches and veggie burgers. Traditionally is was made as a way to use up garden vegetables. At Cornersmith we make many versions of it as a way to us up excess veggies from the fridge!
Cauliflower often appears, but zucchini, onion, carrots, radish, daikon, green beans and white cabbage all work really well. For this recipe, you'll need 1kg of vegetables to make 4 jars, but feel free to halve it to double it.
Makes 4 x 300ml jars
- 150g finely sliced carrot
- 250g finely sliced fennel
- 250g green beans cut into thirds
- 350g cauliflower cut into small florets
- 300 ml white wine vinegar
- 150 ml water
- 3 tablespoon cornflour
- 1 tablespoon salt
- 100 g sugar
- 1 ½ teaspoon ground turmeric
- 1 tsp pepper ground
- 1/4 teaspoon cloves ground
- 1 teaspoon fenugreek ground
- 2 teaspoon mustard seeds ground
- 2 teaspoon brown mustard seeds whole
Prepare the vegetables by finely slicing into similar sizes. Mix all the vegetables together in a bowl and set aside. Measure and grind spices – except the whole mustard seeds
In a measuring jug combine the vinegar and water. In a mixing bowl combine cornflour, salt, turmeric, whole and ground spices. Add 1/4 cup of the cold vinegar water brine and whisk into a smooth paste. Set aside.
Put the remaining vinegar water brine into a medium sized saucepan. Add the sugar, stirring to dissolve and bring to the boil. Then pour in the the spiced paste constantly whisking until you have a thickened, glossy sauce. When you run your spoon through the middle, you will see the bottom of the pan. Once this has happened gently stir the vegetables through until they are evenly coated with the sauce. Cooking for 5 minutes until vegetables are slightly softened and well coated in the mustard brine.
Pack into sterilised jars, making sure your vegetables are well-covered with the mustard brine. Seal and heat process for 15 minutes.
Store in a cool dark place for up to a year. Let sit for at least 6 weeks before opening. Once open, keep in the fridge for up to 6 months.