- 400g cauliflower, florets
- 400g courgettes, diced
- 400g cucumber, diced
- 400g tomatoes, green and quartered
- 300g shallots, quartered
- 100g salt, fine
- 1litre malt vinegar
- 2tbs coriander seeds
- 1tbs cumin seeds, lightly minced
- 2tbs turmeric powder
- 2tbs mustard powder
- 100g unrefined raw cane sugar
- 4tbs flour
- Place the vegetables in a large bowl and swirl the salt round so that all the surfaces are covered. Remove and place the vegetables in a colander over a large bowl. Rest a dishcloth and leave for about 24 hours. The bowl should collect any excess fluid.
- Top tip – there are various alternative ways to make Piccalilli, but the purpose of placing in salt with colander is to ensure that any excess fluid is drained off. It makes for a crunchier recipe.
- The following day, ensure that the jam jars to be used have been steralised, washed and boiled in boiling water. Leave to one side covered.
- Wash the vegetables in the colander under cold running water to remove the salt. Pat dry with a tea towel and leave to one side.
- Measure out 50g of malt vinegar and lightly toast the coriander seeds for about three or four minutes. Add the cumin, turmeric and mustard powder. Mix to a paste.
- Add the remaining vinegar and sugar and bring to the boil. Reduce the heat substantially and add the vegetables. Cook the vegetables for no more than three minutes before adding and dissolving the flour. The sauce will start to thicken up. Continue cooking under a gentle heat for a further three to four minutes. Switch off and set to one side.
- In the absence of a jam funnel, use a slotted spoon to place the Piccalilli in the jam jars. Seal and place in a dry dark cupboard for about a month to allow the flavours to really meld.
- Serve as required.
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Edward Daniel | Vegan Chef