Cheeseboard Piccalilli

A well-spiced wintry piccalilli perfect for serving with festive ham and cheeses.

It doesn't get tastier than a home made piccalilli, the perfect homemade Christmas gift this festive season!

Advertisement - Continue Reading Below

Yields:

Prep Time:

35 mins

Cook Time:

15 mins

Total Time:

50 mins

Cal/Serv:

Ingredients

1. Step 1Mix the cauliflower, squash, carrots, pepper and shallots in a large colander, sprinkle over the salt and toss to coat. Put colander over a large bowl, cover and leave for 12hr, or overnight, to draw out excess moisture.
2. Step 2When the vegetables have been salted, in a large pan heat the vinegar, sugar, ginger, chilli, coriander and mustard seeds. Bring to a simmer, stirring to dissolve, then add vegetables and simmer for 2-3min, until partially cooked but still crunchy. Lift vegetables out using a slotted spoon and set aside (reserve liquid in pan).
3. Step 3In a small bowl, mix cornflower, mustard powder and turmeric with 100ml water to a smooth paste. Whisk into the pan and heat, stirring constantly, for a few min until bubbling and thickened.
4. Step 4Return vegetables to the pan; mix. Spoon into sterilised wide-neck jars, making sure each jar has an even distribution of vegetables and sauce. Seal and cool completely.