(preparation time 30 minutes, plus overnight soaking, plus 20 mins cooking time)
50g dry mustard powder
1/2 nutmeg grated
1/2 level teaspoon ground allspice
25g ground turmeric
2 medium cauliflowers cut into small florets
200g onions roughly chopped
2 small cucumbers cut into small chunks (I leave the skin on for colour and bite)
650g other vegetables - I used sweetcorn, gherkins, red peppers, sugar snap peas and green beans all roughly chopped. This was simply what was in my fridge freezer that needed to be used up and I thought would be tasty.
110g sea salt
1.2 litres malt vinegar plus 5 extra tablespoons
175g golden caster sugar
2 cloves of garlic
1 level dessertspoon of grated fresh ginger
25g plain flour
Here’s what you do:
Step 1 - The night before place the vegetables in a bowl. Whisk the salt into 2.25 litres of water to make a brine and pour over the vegetables. Place a plate on top of the vegetables so that they are weighed down and leave overnight.
Step 2 - Next day, drain away the brine a rinse the vegetables. Put the 1.2 litres of vinegar in a large pan and add the nutmeg, allspice, sugar, garlic and ginger then stir thoroughly before adding the vegetables.
Step 3 - Bring the mixture to the boil and simmer for about 15 minutes. Don’t let the vegetables go soggy, they should still have some bite.
Step 4 - Using a large colander set in a large bowl to capture the liquid, drain the vegetable mix. In a separate bowl mix together the mustard powder, turmeric and flour before gradually adding in the 5 tablespoons of vinegar and 2 tablespoons of water. This should create a smooth paste.
Step 5 - Put the vinegar mix back into the large pan, add the mustard paste and combine well. Whisk thoroughly if you have lumps. Bring the liquid to the boil and simmer for 5 minutes before adding the vegetables. Stir everything together to ensure that the picalilli is well combined.
Step 6 - Spoon the picalilli into hot sterilised jars (50 degree oven for 10 minutes with the jars and lids(off of the jars) on a baking tray) using a jam funnel. The lids should be placed on the jars and partly screwed on. When the jars are cool enough to handle the tops should be screwed on tightly.
Step 7 - Label up the jars and leave in a cool dark place for three months to allow the picalilli to mature.
Kitchen implements required:
preserving jars - about 4 jam jars