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Sunshine in a Jar: A Quick & Crunchy Piccalilli – vegetarian recipe
Stav Kogan

Sunshine in a Jar: A Quick & Crunchy Piccalilli

A quick and easy recipe for vibrant, crunchy Piccalilli, the classic Anglo-Indian pickle. This version skips the overnight salting for a faster, tangy, mustardy result with a riot of crisp vegetables in a spiced, golden sauce.
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Servings: 3 JARS
Calories: 18
Ingredients Method Nutrition

Ingredients
  

  • 450g / 1 lb little pickling onions, peeled
  • 1 large cauliflower, broken into florets
  • 450g / 1 lb green beans, topped, tailed and halved
  • 1 cucumber, halved lengthways and deseeded
  • 2 red peppers, deseeded and cut into 2cm / ¾in chunks
  • 1 large head of broccoli, broken into florets
  • 2 Granny Smith apples, peeled, cored and cut into chunks
  • 1 small red chilli, chopped, with its seeds
  • 750ml (25.4 fl oz) / 1.3 pints white malt vinegar
  • 180g / 6.3 oz granulated sugar, plus more if needed
  • 4 bay leaves
  • 1 tbsp (15 ml) ground cumin
  • 1 tbsp (15 ml) ground ginger
  • 1 tbsp (15 ml) turmeric
  • 1 tbsp (15 ml) English mustard powder
  • 3 tbsp (45 ml) cornflour
  • sea salt, to taste
  • For a mellower flavour, serve with a dollop of plain yogurt to temper the sharp mustard notes.
  • Customise your crunch by adding other firm vegetables like carrots, celery, or cabbage. A touch of honey or horseradish also works well.
  • Ensure both the piccalilli and the jars are hot when filling to create a proper vacuum seal for longer shelf life.

Method
 

  1. Method1. First, sterilise your jars. Wash 3-4 x 450g (15.9 oz) jars and their lids in hot, soapy water.
  2. Place them on a baking sheet and let them dry completely in an oven set to 140°C (275°F) / 120°C Fan / Gas Mark 1. 2. Prepare all your vegetables, apples, and chilli as detailed in the list. 3.
  3. In a large pan, combine the white malt vinegar, sugar, and bay leaves.
  4. Bring the mixture to a rolling boil. 4.
  5. Working in batches if necessary, carefully drop the prepared vegetables, apples, and chilli into the boiling vinegar. As soon as it returns to the boil, immediately remove them with a slotted spoon and set aside on a tray. This quick blanch keeps them crunchy. 5.
  6. Remove and discard the bay leaves from the vinegar.
  7. Whisk in the ground cumin, ground ginger, turmeric, and English mustard powder until smooth and free of lumps. 6.
  8. In a small bowl, mix the cornflour with a little cold water to create a smooth slurry. 7.
  9. Bring the spiced vinegar back to a boil.
  10. Whisk in the cornflour slurry and simmer for 20-30 seconds, stirring constantly, until the sauce thickens. 8.
  11. Turn off the heat. Return the blanched vegetables, apples, and chilli to the pan.
  12. Stir everything together and season with sea salt.
  13. Taste the sauce—if it's too sharp for your liking, add a little more sugar. 9.
  14. Let the piccalilli cool for about 5 minutes. Carefully ladle the hot pickle into the warm, sterilised jars, ensuring you leave a small gap at the top. 10. Screw the lids on tightly while the jars and pickle are still hot. This helps create a vacuum seal as it cools. Allow to cool completely before storing in a cool, dark place for up to 8 weeks.
  15. While delicious immediately, the flavours will deepen and mature if you let the piccalilli rest for a week or two before opening.

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 0.2gFat: 0.1g

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