Piccalilli with curry spices
Prep time overnight
Cook time overnight
6-8 jars
Dietary Vegetarian
Method
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Put all the vegetables into a large bowl and mix together with the salt. Cover and leave overnight.
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Drain and rinse the vegetables under running cold water. Dry.
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Put ¾ of the vinegar in a large preserving pan and add the spices and vegetables. Bring to the boil and simmer until just tender.
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Mix the cornflour with the rest of the vinegar and add to the pan. Mix together and simmer for 5 minutes.
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Turn into hot sterilised jars, seal and cool.
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Store for three months in a cool, dark cupboard before eating.
Ingredients
- 450g/1lb small pickling onions, peeled
- 450g/1lb cauliflower florets
- 450g/1lb runner beans, trimmed and finely sliced
- 450g/1lb cucumber, seeded and cut into 1cm/½in dice
- 450g/1lb pumpkin, peeled, seeded and cut into 1cm/½in dice
- 450g/1lb courgette or marrow, cut into 1cm/½in dice
- 450g/1lb salt
- 30g/1oz mustard
- 30g/1oz ground ginger
- 30g/1oz curry powder - mild or hot according to taste
- 15g/½oz ground turmeric
- 30g/1oz black peppercorns
- 1l/1¾pt malt vinegar
- 30g/1oz cornflour
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