Piccalilli is a delicious Yellow mustard relish that is popular in the UK, It’s a combination of pickled vegetables with spices and has a wonderful tangy vinegar taste It is often served with cured meats and cheeses, pork pies, ploughman’s lunch or charcuterie boards as the flavours complement each other.
Ingredients
1 (medium -Large) Cauliflower
2 Turnips
1 Courgette
2 Carrots
2 Shallots (75g)
100g Silver skin Onions
2 dates (or a spoonful of sugar)
2 tbsp salt (to help draw out the water) Left for a couple of hours.
200ml Malt vinegar
300ml Apple vinegar ( In the video I add an extra 100ml later)
80g Sugar brown
40g White sugar
Salt if needed after tasting
½ tsp White pepper
3tbsp English Mustard Powder ( I use Colemans and order from Amazon)
½ tbsp Turmeric
½ tsp Ginger
¼ tsp Nutmeg
½ tsp Koriander
½ tsp Cumin
4tbsp Flour
*Vinegar/sugar- I like to use a mixture but you could just use one type. The same with the sugar , just use white if this is easier for you.
Sterilised Jars
Small Cartouche for each jar ( Optional extra depending on the jars you are using)
Store your piccalilli in a cool dark place for 5-10 days. This relish just gets better over time, although it never lasts long in my house. You can make this weeks ahead of time.
If you like relish then you might want to check out these other recipes I mention in the video
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