Lilliwitch (Fine cut Piccalilli)

This is my version of a traditional English Piccalilli. The pickle is usually cut in fairly large pieces but with my recipe the pieces are cut small which makes it suitable as a sandwich pickle (hence the name). This is also great served alongside a cheese board or with cold meats.

You will find this recipe yields several jars but I usually like to double or treble the recipe and give jars as presents.

Ingredients: 

  • 700ml Malt vinegar

  • 3 dessert spoons Coriander seeds

  • 500g Cauliflower, cut into florets

  • 2 medium onions, peeled and chopped

  • 3 tablespoons English mustard powder

  • 3 tablespoons Plain flour

  • 1 tablespoons Turmeric

  • 3 teaspoons Ground ginger

  • 150ml Cider vinegar

  • 100g French beans, trimmed and cut into 3-5mm pieces

  • 260g drained, pickled dill cucumbers, chopped into 3-5mm pieces

  • 175g drained silver skinned onion. Chopped into 3-5mm pieces

  • 3 Garlic cloves, peeled and thinly sliced

  • 200g light brown sugar

  • About 1 or 2 tablespoons cornflour, mixed with 1 or 2 tablespoons or water

 

Method:

1. Place the malt vinegar and coriander seeds in a large saucepan (or preserving pan if you have one) and bring to a boil. Add the beans and cook for 1 or 2 minutes until softened but still crunchy. Remove from the vinegar with a slotted spoon. Leave to one side.

2. Add the cauliflower and onion and simmer for about 5-6 minutes until the cauliflower is slightly softened but still crunchy. Drain over a large bowl to collect the vinegar.

3. Put the vinegar back into the pan and add the garlic and sugar and stir over the heat for 2–3 minutes until the sugar has dissolved. Meanwhile, put the mustard, flour, turmeric and ginger in a bowl and gradually whisk in the cider vinegar until smooth.

4. Using a whisk add a ladle of hot vinegar the flour mixture, then gradually whisk the mixture into the hot vinegar. Simmer for 10 minutes, until thick enough to coat the back of the spoon. Whilst the vinegar is thickening chop the cauliflower into 3-5mm pieces, either with a knife or in a food processor. If using a processor be careful not to cut too small.

5. When the vinegar is to the right consistency, (you can if you wish, whisk in a little extra slaked cornflour to the boiling vinegar if you like a thicker sauce) Remove from the heat and allow to cool for five minutes.

6. Add the chopped cauliflower, chopped silverskin onions and the chopped pickled cucumber, and mix thoroughly to coat and combine all the flavours. Taste, adding a little extra sugar if required, to the hot pickle.

7. Spoon into warm sterilised jars with waxed discs and tight lids. (To sterilise jars and lids, wash them in hot soapy water, rinse and air dry, then pop them into a medium oven for 5 minutes.

 

Important note:

Important note: Label each jar with the name and date made. Store in a cool dark place for up to one year, and refrigerate after opening.