lunch · vegan · vegetarian · dairy-free
Piccalilli
Bright yellow British pickle of crunchy vegetables in a mustard-turmeric vinegar sauce.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut vegetables small, toss with salt and rest overnight; rinse and drain.
-
2
Heat most of the vinegar with sugar and mustard seeds.
-
3
Whisk mustard powder, turmeric, cumin and flour with the remaining vinegar; whisk into the pan and simmer until thick.
-
4
Stir in vegetables and cook 3 minutes (keep crunchy).
-
5
Jar while hot; mature 2 weeks.
