Piccalilli
- Preparing Time: 20 minutes
- Total Time: 35 minutes
- Served Person: 1
- 2 teaspoons ground ginger
- 200 grams granulated sugar
- 2 tablespoons coriander seeds
- 3 tablespoons plain flour
- 1 tablespoon turmeric
- 700 ml malt vinegar
- 500 grams cauliflower broken into 3cm florets
- 2 onions peeled and chopped
- 3 tablespoons english mustard powder
- 150 ml cider vinegar
- 100 grams french beans trimmed and cut into 1cm slices
- 1/2 cucumber quartered lengthways and cut into 1cm slices
- 2 garlic cloves peeled and sliced
- Carbohydrate 345.314775203856 g
- Cholesterol 0 mg
- Fat 10.3565800147273 g
- Fiber 49.9178510248629 g
- Protein 39.9543650120804 g
- Saturated Fat 0.884735000854548 g
- Serving Size 1 1 Recipe (1131g)
- Sodium 186.678484832667 mg
- Sugar 295.396924178993 g
- Trans Fat 1.35756500117506 g
- Calories 1560 calories
Place the malt vinegar and coriander seeds in a large preserving pan and bring to a boil. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy. Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth. Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2–3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar. Put the mustard mixture in the pan and bring to the boil. Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon. Add the drained vegetables and take off the heat. Spoon into sterilised jars – if they’re not kilner jars, cover them with plastic discs and elastic bands rather than metal lids, which can sometimes react with the vinegar.
