Hot Spicy Piccalilli
Onwards with the battle against the vegetable glut. This is a good standard piccalilli recipe with extra zip! You can vary the vegetables and spices depending on what you have available. Omit the chilli if you don’t like heat. It’s advisable not to use brown malt vinegar as it’s too harsh and the colour too dark for this kind of recipe. The sauce will not be the bright fluorescent yellow beloved of shop bought brands.
HOT SPICY PICCALILLI
(Makes 5 x lb jars)
Prepare 3 lbs of mixed vegetables (cut into bite sized pieces)
For example:
8 oz shallots
8 oz cauliflower
8 oz cucumber
8 oz courgettes
8 oz green beans
4 oz celery
4 oz red pepper
2oz salt
1 pint vinegar (not malt)
1 teaspoon garam masala (or spice of choice)
2 teaspoons turmeric
4 teaspoons dry mustard
4 teaspoons ground ginger
3 cloves of garlic, crushed
1 fresh chilli finely chopped (or 1 teaspoon dried chilli flakes)
3 oz sugar
½ oz corn flour
1. Put the mixed vegetables in a bowl in layers, sprinkling each layer with salt. Cover with cling film and leave for 24 hours.
2. Next day rinse in cold water and drain thoroughly.
3. Put aside 2 tablespoons of the vinegar. Put the rest into a large pan and add the spices, garlic, chilli (if used) and sugar and bring to the boil.
4. Add the drained vegetables, bring to the boil and simmer uncovered for 5-6 minutes. The vegetables should still be crisp.
5. Spoon the vegetables into warm sterilised jars using a slotted spoon, leaving the liquid behind.
5. Blend the corn flour with the 2 tablespoons of vinegar and stir into the liquid in the pan.
6. Bring to the boil then simmer for 2-3 minutes, stirring continuously, until sauce thickens.
7. Pour the sauce over the vegetables in the jars and seal. Once the jars have cooled check the lids are still secure and label.
Oh dear, I’m running out of jars!
7 comments
I wish I had a vegetable glut.
Mind, our wild fruit season approaches (blackberries, apples and damsons). I get excited about that.
And one of the nice things about wild fruit is that one bears no responsibility for its success es or failures!
Lucy
PICTURES JUST PICTURES
Oh this looks good, I might give it a go this weekend.
Oh yes! this is the time of year to make picalilli. Thank you for reminding me. I love scotch eggs with picalilli.
Hello again - it’s me - sorry - I am all ready (veg are in their salt sprinkles) to make this yummy looking Picalilli, but I notice there is dry mustard powder in it which I can’t have due to the GF diet - do you think you can use ready mixed (e.g. gluten free mustard sauce) instead??
Thanks
p.s. the glutney chutney has turned out very well. Can’t wait to try it out
Lucy - Very true - free fruit and no responsibilities. This seems to be a good season for blackberries which I love.
Earthwoman & Matron - I’m sure you’ll enjoy it!
Alithefrog - Should be fine. I’ve posted to your blog.
I’ve made it!! It looks superb - I don’t think I had that much liquid but it still looks great - better than anything shop bought. I will post pictures to my blog.
Thanks for 2nd excellent recipe.
Ali :0)
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