Piccalilli
Now we have to be honest here, this is not really our recipe. Our friend Sue won a local domestic produce competition with her piccalilli and it was so good we asked her for the recipe. It turns out that she had got it out of an old newspaper and it was all in imperial. We have updated it to a metric version of the recipe and changed out runner beans for French beans simply because we prefer them. It really is worth making, it is delicious!!! We call ours ‘Pickled Willy’!
Piccalilli
Servings: 2.5 litres
Calories: 835kcal
Ingredients
- 500 g Marrow net weight
- 500 g Silverskin Onions we buy the baby ones in a jar, life is too short!
- 1 small Cauliflower
- 1 Cucumber
- 250 g French Beans
- 100 g Table Salt
- 1.5 ltrs Water
For the Piccalilli sauce
- 80 g Plain Flour
- 100 g Caster Sugar
- 50 g Mustard Powder
- 20 g Turmeric
- 1 ltr Malt Vinegar
Instructions
- Dissolve the salt in the water to make a brine solution. The water should look clear again but the salt will be suspended in it100 g Table Salt, 1.5 ltrs Water
- Peel the marrow and remove the seeds. Measure 500g of flesh and cut this into small cubes (about 5mm cubes). Do the same with the cucumber and add both to the brine solution500 g Marrow, 1 Cucumber
- Top and tail the French beans and then cut them into roughly 5mm lengths and add them to the brine solution250 g French Beans
- Cut the cauliflower into very small florets and then add to the brine solution. This will take some time but the end result is worth it! Leave all the vegetables in the brine solution for 24 hours before draining along with the silverskin onions1 small Cauliflower, 500 g Silverskin Onions
- Put the flour, caster sugar, mustard powder and turmeric into a saucepan, add a small amount of the vinegar to mix them all into a paste. Heat over a gentle heat and gradually add the rest of the vinegar. Bring to a boil and allow it to thicken
- Once the sauce has boiled and thickened add the drained vegetables and onions to the sauce and stir to incorporate thoroughly. Bring back to a gentle simmer and cook for 5 minutes. Test and if you are really worried the vegetables are too raw cook for another couple of minutes but absolutely no more than 10 minutes. You really don't want to soften the vegetables, it will ruin the piccalilli
- Pack the vegetables into clean, hot, sterilised jars making sure there is sufficient sauce to cover them. Seal and store for at least six weeks (although our friend says she stores it for six to either months before opening!) before serving. This will make a crisp mustard piccalilli
Nutrition
Calories: 835kcal | Carbohydrates: 109g | Protein: 18g | Fat: 40g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 15588mg | Potassium: 1371mg | Fiber: 14g | Sugar: 57g | Vitamin A: 873IU | Vitamin C: 85mg | Calcium: 224mg | Iron: 11mg