KILNER RECIPE BOOK

Pickles & Fermented Foods: Homemade Piccalilli

INGREDIENTS

METHOD

• 1kg washed and prepared vegetables cut into small bite sized pieces. Select 4 or 5 from the following: cauliflower, cucumber, courgettes, green tomatoes, peppers, carrots, baby onions (or use pickled silverskin onions), green beans (French or runners), mangetout peas • 50g fine sea salt • 25g cornflour • 10g English mustard powder • 10g ground turmeric • 15g yellow mustard seeds • 1 tsp cumin seeds, lightly crushed • 1 tsp coriander seeds, lightly crushed • 1/2 tsp celery seeds • Few grinds black pepper • 500ml Aspall cider or white wine vinegar • 100g granulated sugar • 50g honey

1. Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well. Cover the surface with a piece of baking parchment and the bowl with a tea towel and leave in a cool place for 24 hours, then rinse well with ice-cold water and leave to drain thoroughly. 2. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with 50ml water. Put the vinegar into a large pan with the sugar and honey and heat gently, stirring until the sugar has dissolved. Slowly add the spice paste, stirring well and then bring to a simmering point stirring frequently for 3-4 minutes to allow the spices to release their flavours into the thickening sauce. 3. Add the vegetables to the pan and return to a simmering point for a couple of minutes stirring gently. Remove from the heat and carefully spoon the mixture into sterilised jars to the brim and tap them gently on the work surface as you go to remove any pockets of air. Seal immediately. 4. Ideally leave for 3-4 weeks before opening the jar to allow the flavours to develop. Store in a cool dark, dry place for up for a year. Once opened there is no need to keep it in the fridge, but make sure the jar is sealed and kept in a coolish cupboard.

Makes: 4 x 0.37L Kilner ® Preserve Jars

Difficulty level: Moderate

Prep: 1 day, 1 hour Pickling: 3-4 weeks