Piccalilli (pickled vegetable relish)

Name: Piccalilli recipe (pickled vegetable relish)
Yield: 1KG
Ingredients: 650g cauliflower, florets and outer leaves cut into small pieces; The reserved peelings of about 10 carrots, or 1 whole carrot, peeled; 1 fennel bulb, outer leaves, stalks and fronds thinly sliced; 250g beans, cut into thirds; 6 cloves; 2 tsp fenugreek; 2 tsp black peppercorns; 2 tsp ground turmeric; 40.00 ml yellow mustard seeds; 200g caster sugar; 500ml white wine vinegar; 35g cornflour; Crusty bread, to serve; Cheddar, to serve

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1KG

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by Skye Gyngell

Sep 26, 2022

Skye shows us how to use vegetable scraps and excess produce to make a gourmet pickle mix.

650g cauliflower, florets and outer leaves cut into small pieces
The reserved peelings of about 10 carrots, or 1 whole carrot, peeled
1 fennel bulb, outer leaves, stalks and fronds thinly sliced
250g greens beans, cut into thirds
6 cloves
2 tsp fenugreek
2 tsp black peppercorns
2 tsp ground turmeric
2 tbs yellow mustard seeds
200g caster sugar
2 cups (500ml) white wine vinegar
1/4 cup (35g) cornflour
Crusty bread, to serve
Cheddar, to serve

Method

1.

Bring a saucepan of salted water to the boil and blanch cauliflower florets. Drain and refresh in iced water, then combine cauliflower with other veg in a large bowl.
2.

Place cloves, fenugreek, peppercorns, turmeric and mustard seeds in a mortar and pestle and pound until finely crushed.
3.

Place sugar, vinegar and 1 cup (250ml) water in a medium saucepan over high heat and bring to boil. Whisk 2 tbs of the hot vinegar mixture with the cornflour, then add back to the saucepan and stir to combine. Cook for 1-2 minutes, stirring constantly, until slightly thickened.
4.

Scatter spice mixture over the vegetables and toss to combine, then pack into a 1L-capacity sterilised jar. Pour over the pickling liquid, making sure all the veg are completely covered (discard any excess picking liquid). Seal with a lid and store in a cool place for up to 3 months. Serve piccalilli with crusty bread and cheddar.