Piccalilli
Piccalilli is Britain's take on Indian pickles, brought back by colonial traders in the 18th century. The yellow colour comes from turmeric and mustard.
A bright yellow, mustardy British pickle of crunchy vegetables in a sharp, sweet sauce. Made for pork pies, cheese and cold meats.
Ingredients
Method
Toss the vegetables with the salt in a bowl, cover and leave overnight. Rinse well and drain.
Mix the mustard, turmeric, ginger, flour and sugar with a little of the vinegar to make a smooth paste.
Heat the rest of the vinegar, whisk in the paste and simmer, stirring, for 5-8 minutes until thick.
Add the vegetables and simmer for 3 minutes so they stay crunchy.
Spoon into sterilised jars and seal. Leave for 2-3 weeks before eating.
Don't overcook the vegetables. They should still crunch after the pickling.
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