A pork pie isnt the same without a dollop of crunchy mustardy piccalilli.
Apparently adapted from south indian pickles the original recipes are from the 17th century.
A chunky vegetable mix – classically cauliflower, onion and gherkins – is covered in a thick mustard vinegar sauce and preserved.
Classicists may argue but my view is to use a variety of veg that are good and available. Chopped green beans, runner beans, courgette, onion, spring onion, celery, carrot etc Many of the indian vegetables such as tinda and dohdi also work well.
I like to add red chilli to my piccalilli. Gives it that extra bite especially with a good cheddar cheese.
- Mixed chopped vegetables – see above. aim to have as similar size – about 1 cm cubes max (enough for 3-4 jars but can increase)
- malt vinegar (250ml)
- cider vinegar (250ml)
- pickling spices – mustard seed, allspice, peppercorns
- mustard powder
- 1 tsp of plain flour
- red chilli – fresh or dried
Salt the vegetables liberally and leave in fridge for 2-4 hours.
Heat the malt vinegar with the pickling spices to a boil. Whisk in the flour, mustard, turmeric (strain spices if you wish before this).
Allow to thicken up whilst whisking. Take off the heat and add the cider vinegar.
Wash the veg and drain so they are dry.
Stir into the mustard vinegar mix and mix so all veg thouroughly coated.
Put into sterilised jars and lid.
Store in a cool dark cupboard or pantry for 2-3 months.
Serve with cold meats, pork pies, cheese. Excellent on a sandwich with corned beef.