Piccalilli

Name: Piccalilli
Yield: Makes 2 kg (4 lb 6 oz)
Ingredients: 1 red capsicum (bell pepper), cut into 1 cm (½ in) dice; 25 g (1 oz) ground turmeric; 50 g (1¾ oz) English mustard powder; 350 g (12½ oz) caster (superfine) sugar; 1 broccoli head, cut into small florets; 40 g (1½ oz/ ⅓ cup) cornflour (cornstarch); 600 ml (20½ fl oz) white-wine vinegar; freshly ground black pepper; 300 ml (10½ fl oz) malt vinegar; 1 large green chilli, chopped (seeds included); 1 cauliflower, cut into small florets; 3 brown onions, peeled and cut into 1 cm (½ in) dice; 1 cucumber, peeled, seeded and cut into 1 cm (½ in) dice; 1 bunch spring onions (scallions), white part only, sliced 5 mm (¼ in) thick; 50 g (1¾ oz) salt flakes; 2 large red chillies, chopped (seeds included)

Preparation info

Makes
2 kg

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

1 cauliflower, cut into small florets
1 broccoli head, cut into small florets
3 brown onions, peeled and cut into 1 cm (½ in

Preserve
Vegan

Method

Place all the vegetables in a large bowl and sprinkle over the salt. Mix well and leave to stand for a couple of hours. Rinse the vegetables in cold water and drain them in a colander. Pour the vegetables into a large clean bowl.
Mix the sugar with the mustard, turmeric and cornflour in a large bowl.
Bring the vinegars to the boil in a large saucepan