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Traditional Piccalilli
Pot up this perfect piccalilli for presents or save it for deli lunches of cold meats and cheeses.
Vegetarian
British
Condiment
Pickle
Preserve
Estimated Nutrition
Calories
384
kcal / serving
1152 kcal total
Carbs
88.5
g
per serving
265.4 g total
Fat
2.3
g
per serving
6.8 g total
Protein
6.2
g
per serving
18.5 g total
Cook Time
25
minutes
Serves
3
jars
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Granulated Sugar
CondimentsSauces
700
ml
Malt Vinegar
50
ml
Cider Vinegar
GrainsCereals
3
tbsp
Plain Flour
NutsSeeds
2
tbsp
Coriander Seeds
1
pinch
Salt
3
tbsp
English Mustard Powder
1
tbsp
Turmeric
ground
2
clove
Garlic
sliced
Vegetables
500
g
Cauliflower
broken into 3cm florets
2
piece
Onion
chopped
2
tsp
Ginger
ground
100
g
French Beans
trimmed and cut into 1cm slices
Method
1
Boil malt vinegar, coriander seeds, and salt in a preserving pan.
2
Simmer cauliflower and onion for five minutes until slightly softened.
3
Whisk mustard, flour, turmeric, ginger, and cider vinegar until smooth in a bowl.
4
Add green beans, garlic, and sugar to the pan and stir until sugar dissolves.
5
Drain the vegetables over a large bowl to collect the vinegar.
6
Return the mustard mixture and the collected vinegar to the pan and boil.
7
Simmer for 10 minutes until thick enough to coat a spoon.
8
Return vegetables to the pan and add more sugar or water if necessary.
9
Spoon the mixture into hot sterilised jars, seal, and let cool.