Piccalilli

servings 4
1 hour 10 minutes

Ingredients

  • 1 cauliflower, cut into small florets
  • 100g of small onion, peeled
  • 2 shallots, finely diced
  • salt
  • 1 cucumber, deseeded and cut into large dice
  • 310ml of white wine vinegar
  • 150ml of malt vinegar
  • 1 red chilli, deseeded and chopped
  • 50g of caster sugar
  • 1 pinch of turmeric
  • 50g of English mustard powder
  • 2g of xanthan gum

Method

1
Combine the cauliflower, onion and shallots in a bowl then sprinkle with a generous pinch of salt and leave for 24 hours
  • 1 cauliflower
  • 2 shallots
  • salt
  • 100g of small onion
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
  • 1 cucumber
  • salt
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
  • 50g of caster sugar
  • 1 pinch of turmeric
  • 50g of English 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