Homemade piccalilli
1
Points®
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.
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