Side
Homemade Piccalilli
You just can’t beat homemade! Set aside a couple of hours and we promise it’ll be worth it - peppery and tangy, this British pickle classic will elevate your sandwiches, cold meats and crudités!
Method
- Breakdown the cauliflower into evenly sized small florets. Peel the shallots then half or quarter depending on size. You want the shallots to be a similar size to the cauliflower. Place the shallots and cauliflower into a large tray or bowl and generously season with salt. Leave to salt (which will draw out the moisture) for around 1 hour.
- Half the radishes. Cut the cucumber in half lengthways then scoop out the seeds. Dice the cucumber into roughly 1cm cubes. Add the cucumber and radishes to a colander or a sieve and generously season with salt. Leave to salt for 20 minutes. Meanwhile, cut the corn kernels off and set aside.
- Once the veg has finished salting, wash thoroughly under cold running water, keeping the cauliflower and shallots separate to the cucumber and radish. Once washed, place onto trays lined with clean kitchen cloths to dry.
- In bowl, add the flour, coriander, cumin, turmeric, mustard seeds and mustard powder. Pour 100ml of the vinegar in and whisk to a paste.
- Next, add the vinegar, sugar and bay leaves to a saucepan and heat until boiling. Add the spice paste to the vinegar and continue to heat for 4-5 minutes whilst whisking. Take off the heat and immediately add the cauliflower, shallots, and sweetcorn. Allow this mix to cool for 5 minutes, and then to add the cucumber and radishes.
- Spoon the mix into sterilised jam jars, knocking the bottom with the palm of your to get rid of any air bubbles. Securely fasten then leave in a cool dark place for a minimum of 6 weeks, or up to 3 months.
- Once opened, use within a month and store in the fridge.
