Typically, piccalilli contains a combination of vegetables cauliflower, courgette, small onions, maybe turnip or sweet pepper. I’ve managed to get with simply carrots and sliced cooking onions, that are frequently around the supermarket cheap shelf, and am pleased with the end result.
500grm vegetables
two or three onions
1 heaped dessertspoon British mustard powder
1 heaped dessertspoon ground turmeric
1 heaped dessertspoon chilli flakes or powder
150grm sugar
1 heaped teaspoon cornflour or plain flour
Cider vinegar
Salt
Chop the vegetables to your needed size chunks. Include a bowl in layers, sprinkling salt over each layer along the way. Cover and then leave for twenty-four hrs.
Run the bowl underneath the tap, swishing the salted veg around, drain then run the faucet through them again. Put aside.
Slice onions thinly, include a large pan, barely cover with cider vinegar and simmer for fifteen minutes.
Mix mustard powder, chilli, turmeric and flour to some thin paste with vinegar, put aside for flavours to build up because the onions simmer.
Add drained veg to onions, add vinegar to barely cover again and go back to simmer for ten minutes.
Add spice mix, stir well and then leave to simmer for final ten minutes, stirring from time to time to avoid sticking (one small burnt bit will taint the entire batch).
Place in jars and then leave for any month for flavours to build up and to accept edge from the vinegar. The above mentioned designed a litre.
I designed a batch 2 days ago, sampled it as being it was cooking also it’s still a little harsh, but I will tell it’s likely to be scalp-tinglingly scrumptious. If you like less heat and bite, try the version on nipitinthebud