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Piccalilli

Prep Time45 minutes
Cook Time30 minutes
Brining Time1 day
Course: Sauces and Marinades
Cuisine: English
Keyword: cauliflower, cucumber, french beans, malt vinegar, marrow, mustard powder, silverskin onions
Servings: 2.5 litres
Calories: 835kcal
Author: Chief Cook and Bottle Washer

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 it
    100 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 solution
    500 g Marrow, 1 Cucumber
  • Top and tail the French beans and then cut them into roughly 5mm lengths and add them to the brine solution
    250 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 onions
    1 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