Quickalilli

A quick, crunchy piccalilli made by salting mixed vegetables and fruit before combining with a spiced, thickened vinegar liquid.

Cook Time

10 mins

Produces

2 jars

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

150
g

Caster Sugar

30
g

Cornflour

CondimentsSauces

600
ml

Cider Vinegar

NutsSeeds

1
g

Salt

To taste

2
tsp

Turmeric

Ground

3
tsp

Mustard Seeds

1
tsp

Cumin Seeds

1
tsp

Coriander Seeds

2
tsp

English Mustard Powder

Vegetables

1
kg

Fruit And Vegetables

Include 5-6 types such as radish pods, cucumber, courgette, nasturtium seeds, peppers, shallots, cauliflower, beetroot, or beans

40
g

Ginger

Grated fresh root

Steps

Cut the vegetables and fruit, rinse them, and place in a colander over a bowl.
Sprinkle with salt and leave covered for 24 hours in a dark place.
Boil the cider vinegar and caster sugar in a preserving pan.
Crush turmeric, ginger, mustard seeds, cumin seeds, and coriander seeds in a mortar.
Mix the spices with cornflour, mustard powder, and a little hot vinegar to form a paste.
Whisk the paste into the simmering vinegar and cook for five minutes.
Stir in the salted produce and transfer into sterilised jars.