Thursday, 1 October 2015

New Recipe for Piccalilli - Hot and Spicy version

This is the recipe from Waitrose that I am going to try this weekend.  It suddenly occurred to me that not everyone has access to Waitrose so I thought I would pop the recipe up for those of you who don't.


1.8kg of fresh vegetables (try a mix of shallots, cauliflower florets, runner beans, cucumber, butternut squash, courgettes, carrots, peppers all washed and trimmed).

100g sea salt

568ml bottle of malt vinegar
200g golden granulated sugar
1tblsp English Mustard Powder
1 tsp ground ginger
2 tsp ground turmeric
2 tblsp black mustard seeds
1-2 tsp of crushed chillies
3 pieces Stem Ginger in Syrup finely chopped
1 tblsp cornflour


Cut all the vegetables into bitesize pieces and place in a bowl.  Add the salt and stir to mix then cover with a clean tea towel and leave to stand in a cool place for 24 hours.

The next day drain away the liquid and rinse the vegetables thoroughly under cold running water.  Drain again and pat dry.  Reserve 2 tablsp of the vinegat and pour the rest into a large pan with the sugar and the spices. Heat gently to dissolve the sugar then bring to the boil.  Add the vegetables and return to the boil.

Mix the cornflour with the reserved vinegar and to the pan.  Stir together then simmer for 5 to 6 minutes until thickened.  The vegetables should retain a little bite and the liquid reduced. Pack into warm sterilised jars and seal with vinegar proof lids and leave to cool.  Store for 6 weeks in a cool dark cupboard before eating.

You can vary the ingredients according to your favourite veg.

Keeping this away from OH is going to be murder 




I did a double batch of this and I must say I quite like it.  I managed to get 13 jars out of the double batch and intend to make another batch come pay day.   So well chuffed  - 13 jars will not go a long way with OH hence the reason for planning another batch at the end of the month.   Its the one thing he likes me to do as it is a favourite.

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