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Photo of Homemade piccalilli by WW

Homemade piccalilli

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
25
Difficulty
Easy

Ingredients

Vinegar, All Types

350 ml, malt vinegar

Vinegar, All Types

70 ml, cider

Coriander seeds

3 teaspoon(s)

Cauliflower, Raw

250 g, cut into small florets

Shallots

3 medium, finely chopped

Green Beans

50 g, trimmed, chopped into 3cm pieces

Cucumber

120 g, deseeded and diced

Garlic

1 clove(s), crushed

Granulated sugar

70 g

Mustard Powder

1 tablespoon(s), level, English

Plain White Flour

1½ tablespoon(s), level

Turmeric

1½ teaspoon(s)

Ground Ginger

1 teaspoon(s), level

Instructions

  1. Put the malt vinegar and coriander seeds in a pan and bring to a boil. Add the cauliflower florets and shallots then reduce the heat and simmer for 4 5 minutes.
  2. Add the green beans to the pan along with the cucumber, garlic and sugar. Stir until the sugar is dissolved, then cook for a further 3 minutes.
  3. Strain the veg, leaving the liquid in the pan. Put the English mustard powder, plain flour, turmeric and ground ginger in a small bowl and slowly whisk in cider vinegar, until smooth.
  4. Whisk the mustard mixture into the pan liquid and simmer for 10 12 minutes until thickened. Stir through the veg.

Notes

The piccalilli will keep in a sterilised jar in the fridge for up to a month.

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