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Piccalilli

PT1H10M

PT24H

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Ingredients

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Method

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1
Combine the cauliflower, onion and shallots in a bowl then sprinkle with a generous pinch of salt and leave for 24 hours
2
The next day rinse the vegetables and pat dry. Sprinkle the cucumber with more salt and leave for 20 minutes then rinse, dry, and mix with cauliflower, shallots and onions
3
Boil both the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli
  • 310ml of white wine vinegar
  • 150ml of malt vinegar
  • 1 red chilli
4
Mix the sugar, turmeric and mustard powder
5
Combine with the reduced vinegar and bring to the boil, then cook for 3 minutes. Cool, then thicken with the xanthan gum using a stick blender
  • 2g of xanthan gum
6
Tip the vegetables into the mixture and combine well. Leave to macerate overnight, then keep sealed in a clean jar in the fridge until needed
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Piccalilli

 
 

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