Winter veg piccalilli
- Preparation and cooking time
- Total time
- + salting + maturing
- Easy
- Makes 4 x 300ml jars
Skip to ingredients
- 1kg winter root vegetables (use carrots, parsnips, kohlrabi, cauliflower or any other root veg you have)peeled and cut into 1½cm chunks
- 2 tbsp sea salt flakes
- 1 tbsp coriander seedslightly crushed
- 3 tsp black or yellow mustard seeds
- 1 tbsp cumin seedslightly crushed
- 2 tsp ground turmeric
- 2 tbsp English mustard powder
- 200g granulated sugar
- 3 tbsp cornflour
- 600ml cider vinegar
Nutrition: per serving
- kcal15
- fat0.2g
- carbs3g
- sugars2.5g
- fibre0.4g
- protein0.3g
- salt0.2g
Method
step 1
Tip the vegetables into a large non-metallic bowl and massage in the salt. Cover with a tea towel and leave for 6 hours. This will help draw water from the vegetables, preventing a watery piccalilli while also intensifying the flavour. After 6 hours, rinse the veg well under cold running water to remove the salt, then pat dry with kitchen paper.
step 2
Tip the coriander seeds, all the mustard seeds and the cumin seeds into a large pan. Toast over a medium heat for 1-2 minutes or until fragrant, then whisk in the turmeric, mustard powder, sugar and cornflour. Add 100ml of the vinegar and stir until you have a smooth, glossy paste. Gradually add the remaining vinegar until you have a smooth sauce.
step 3
Tip in the vegetables and cook over a medium heat for 10-15 minutes, stirring occasionally, until the veg is just starting to soften on the outside but retains its crunch. Cool in the pan for 10 minutes.
step 4
Ladle the piccalilli into four 300ml sterilised jars (see above), seal and leave to mature in a cool, dark place for two to three weeks before serving to allow the spices to develop and the vinegar to mellow. Store unopened for up to a year or, once opened, keep refrigerated and use within a month.
