piccalilli-1

Grandma Sarah’s Piccalilli

I know that piccalilli is relatively inexpensive to buy but, I am sure that when you have tasted this recipe you will be surprised how scrumptious it is.

This recipe is delicious, easy to make and very versatile. It is a tasty accompaniment to lots of different cold meats, pork pies, and cheeses. It is perfect for barbecue’s to accompany sausages, steak and beefburgers as a spicy relish.

This old fashioned recipe is easy to make with it’s own unique taste and I’m sure you will find it a must have in your kitchen to use at any time.

You can also add one or two table spoons of the piccalilli 5 mins before the end of cooking to sausage casseroles and meat stews, to give the dish that extra spicy taste, these are delicious served with mashed potato for a good nourishing meal for all the family.

This recipe will make four medium sized jars of piccallili.

Heat the oven140C fan/120Cgas

Wash the jars in hot soapy water and rinse them well, Place the jars onto a baking sheet and put them in the oven for about 5 mins.

piccalilli-2

Another classic serving from the Grandma Sarah collection

Carefully take them out and place upside down on a tea towel with the lids and set aside.

For the piccalilli you will need:

250g/8ozs small pickling onions peeled or 1 small jar of silverskin onions

250g/8ozs cauliflower cut into florets (small pieces)

250g/80zs cucumber diced

250g/8ozs courgette diced

1 large red pepper diced

1 pint of white vinegar

Spices:

1 teasp salt

1 heaped teasp of English mustard (ready mixed is also fine to use)

1 teasp ground ginger

1 teasp of tumeric

1 teasp ground cumin

1 teasp coriander

1teasp black peppercorns

2 heaped teasp cornflour to thicken.

In a large pan put the vinegar, salt, spices and the vegetables bring to the boil and simmer for 5 mins until the vegetables are just cooked through.

Mix the cornflour with a little water and add to the pan and stir thoroughly until the pickle mixture thickens and simmer very gently for 2 minutes.

Take the pan off the heat and leave to cool for a minute.

Spoon into the jars making sure they are filled up to the top with the hot pickle, seal with the lids and leave to cool.

Store for at least a week before eating to allow all the spices to infuse.

This piccalilli will last for a month if stored in a cool dark cupboard.