Piccalilli

Name: Piccalilli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 350 g (12oz) small cauliflower florets; 250 g (9oz) small broccoli florets; 3 courgettes, cut into 1.5cm (2/3in) pieces; 200 g (7oz) green beans, cut into 5cm (2in) lengths; 150 g (5oz) shallots, peeled and halved quartered (depending on size); 250 g (9oz) salt; 1.2 L white wine vinegar; 1 garlic clove, crushed; 2.5cm (1in) piece fresh root ginger, grated; 250 g (9oz) granulated sugar; 2 tbsp. mustard seeds; 75 g (3oz) plain flour; 2 tbsp. turmeric; 1 tbsp. mustard powder

Delicious with ham or on a Ploughman's board.

By The GH Kitchen TeamPublished: 08 April 2016

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Yellow, Food, Ingredient, Preserved food, Mason jar, Canning, Food storage containers, Pickling, Produce, Fruit preserve,

Preparation Notes: 30min, plus overnight salting and cooling

Serving notes: makes about 2.6kg (5lb 12oz)

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Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Ingredients

350 g (12oz) small cauliflower florets
250 g (9oz) small broccoli florets
3 courgettes, cut into 1.5cm (2/3in) pieces
200 g (7oz) green beans, cut into 5cm (2in) lengths
150 g (5oz) shallots, peeled and halved quartered (depending on size)
250 g (9oz) salt
1.2 l white wine vinegar
1 garlic clove, crushed
2.5cm (1in) piece fresh root ginger, grated
250 g (9oz) granulated sugar
2 Tbsp. mustard seeds
75 g (3oz) plain flour
2 Tbsp. turmeric
1 Tbsp. mustard powder

Directions

1. Step 1
  In a large non-metallic bowl, mix vegetables, the salt and enough water to cover. Cover bowl with clingfilm and leave overnight.
2. Step 2
  Drain and rinse vegetables. In a large pan, heat 1 litre (13/4 pint) white wine vinegar, garlic, ginger, sugar and mustard seeds. Bring to a simmer, add vegetables and simmer for 5-8min until just cooked, but still crunchy. Lift vegetables out with a slotted spoon and set aside.
3. Step 3
  In a small bowl, mix remaining 200ml (1/4pt) white wine vinegar, flour, turmeric and mustard powder. Stir into pan and bring to the boil, whisking occasionally. Simmer for 5-7min until thickened and glossy.
4. Step 4
  Return vegetables to the pan, mix. Spoon into sterilised wide-neck jars and seal. Cool completely. Store in a cool dry place for up to 3 months. Chill after opening.
  
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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time