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Make this winter veg piccalilli, then check out our classic piccalilli, pickled chanterelles, dill pickles and more pickling recipes.

Recipe tip: To sterilise the jar, heat the oven to 140C/fan 120C/gas 1. Wash the jar and lid in warm, soapy water and rinse thoroughly. Put upside-down on an oven shelf and bake for 20 minutes. Cool completely in the oven with the door shut to prevent the glass from cracking.

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 seeds, lightly crushed
  • 3 tsp black or yellow mustard seeds
  • 1 tbsp cumin seeds, lightly crushed
  • 2 tsp ground turmeric
  • 2 tbsp English mustard powder
  • 200g granulated sugar
  • 3 tbsp cornflour
  • 600ml cider vinegar

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.

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