Homemade Hot Mustard Piccalilli (Pickle)
Like the chutney in the previous post, this pickle needs to be made now and left to mature for it to be best enjoyed at Christmas. Piccalilli is a fantastic condiment that is often under-used and under-rated in modern cookery. My version packs a real flavour punch with spicy, tangy and sweet notes creating the perfect symphony.
Pickling is by far and away the best way to preserve vegetables to save and store for the winter months. Once you finally get to dig in - and believe me, it is worth the wait! - the piccalilli can be used as a side to cold meats or cheese and crackers or as the ideal sarnie-filler. We serve ours a couple of hours after Christmas Dinner with all the leftovers.
Homemade Hot Mustard Piccalilli (Pickle)
250g green beans, trimmed, cut into 1.5cm pieces
500g small cauliflower florets, cut in quarters
250g courgettes, trimmed, cut lengthways into 1cm slices
100g fine sea salt
3 onions, chopped
300ml malt vinegar
300ml white wine vinegar
1 heaped tbsp English mustard powder
1 heaped tbsp ground turmeric
1 tsp ground ginger
1 tsp dried chilli flakes
25g cornflour
250g granulated sugar
Sterilise the jam jars - The simplest way to sterilise the jars is to fill your dishwasher with clean cold jars and run a minimum or rinse wash to time the ending with when your jam, preserve or pickle will be ready. Use the jars one at a time from the dishwasher needed making sure you fill while the jam or preserve is hot as is the jar. Do NOT add cold food to hot jars, or hot food to cold jars.
Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.
Rinse the vegetables in several changes of cold water. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes.
Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved.
Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened.
Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating.
Pickling is by far and away the best way to preserve vegetables to save and store for the winter months. Once you finally get to dig in - and believe me, it is worth the wait! - the piccalilli can be used as a side to cold meats or cheese and crackers or as the ideal sarnie-filler. We serve ours a couple of hours after Christmas Dinner with all the leftovers.
Homemade Hot Mustard Piccalilli (Pickle)
250g green beans, trimmed, cut into 1.5cm pieces
500g small cauliflower florets, cut in quarters
250g courgettes, trimmed, cut lengthways into 1cm slices
100g fine sea salt
3 onions, chopped
300ml malt vinegar
300ml white wine vinegar
1 heaped tbsp English mustard powder
1 heaped tbsp ground turmeric
1 tsp ground ginger
1 tsp dried chilli flakes
25g cornflour
250g granulated sugar
Sterilise the jam jars - The simplest way to sterilise the jars is to fill your dishwasher with clean cold jars and run a minimum or rinse wash to time the ending with when your jam, preserve or pickle will be ready. Use the jars one at a time from the dishwasher needed making sure you fill while the jam or preserve is hot as is the jar. Do NOT add cold food to hot jars, or hot food to cold jars.
Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.
Rinse the vegetables in several changes of cold water. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes.
Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved.
Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened.
Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating.
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