I know that piccalilli is relatively inexpensive to buy but, I am sure that when you have tasted this recipe you will be suprised how scrumptious it is.
This recipe is delicious, easy to make and very versatile. It is a tasty acompanyment to lots of different cold meats, pork pies, and cheeses. It is perfect for barbecue's to accompany sausages, steak and beefburgers as a spicy relish. This old fashioned recipe is easy to make with it's own unique taste and I'm sure you will find it a must have in your kitchen to use at any time. You can also add one or two table spoons of the piccalilli 5 mins before the end of cooking to sausage casseroles and meat stews, to give the dish that extra spicy taste, these are delicious served with mashed potato for a good nourishing meal for all the family.
This recipe will make four meduim sized jars of piccallili.
Heat the oven140C fan/120Cgas
Wash the jars in hot soapy water and rinse them well, Place the jars onto a baking sheet and put them in the oven for about 5 mins.
Carefully take them out and place upside down on a tea towel with the lids and set aside.
For the piccalilli you will need:
250g/8ozs small pickling onions peeled or 1 small jar of silverskin onions
250g/8ozs cauliflower cut into florets (small pieces)
250g/80zs cucumber diced
250g/8ozs courgette diced
1 large red pepper diced
1 pint of white vinegar
Spices:
1 teasp salt
1 heaped teasp of English mustard (ready mixed is also fine to use)
1 teasp ground ginger
1 teasp of tumeric
1 teasp ground cumin
1 teasp coriander
1teasp black peppercorns
2 heaped teasp cornflour to thicken
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