A British version of South Asia's pickles, no cold meat dish is complete without a big dollop of piccalilli sitting next to it. This recipe will show you how to make the tastiest piccalilli you have ever had. In fact, it’s so good, that if your friends taste it, they’ll be begging you to make them a jar of it.
Prep Time
1 hour and 10 minutes
Ingredients:
Onion - 3.5 pounds of small onions
Method of Preparation:
-
Combine the cauliflower, onions, and shallots in a bowl, then sprinkle with a generous pinch of salt, and leave for 24 hours.
-
The following day, rinse the vegetables and pat dry. Sprinkle the cucumber with more salt and leave for 20 minutes then rinse, dry, and mix with the cauliflower, onions, and shallots.
-
Boil both the vinegars with the chili for 10 minutes, then pass through a sieve, discarding the chili. Mix the sugar, mustard powder, and turmeric.
-
Combine with the reduced vinegar and bring to the boil, then cook for 3 minutes. Cool, then thicken with the xanthan gum using a stick blender.
-
Tip the vegetables into the mixture and combine well. Leave overnight to macerate, then keep in a clean jar in the fridge until needed.
Go to BabaMail
