Sweet piccalilli is a very popular relish. It goes well with cold meats, chops or ham, grilled sausages and strong cheeses like Cheddar. This sweet piccalilli recipe contains a selection of crunchy fresh vegetables in a smoothly textured mustard sauce.

Ingredients (to make around 41b):

1 large cauliflower
1lb of pickling onions (pearl)
2lb of mixed vegetables (such as cucumber, green beans and large zucchini)
1 cup of salt
10 cups of cold water
1 cup of sugar
2 cloves of garlic (crushed)
2 tsp of mustard powder
1 tsp of ground ginger
4 cups of distilled vinegar (white)
1/4 cup of plain flour
1 tbsp of turmeric

First of all prepare the vegetables. Break the cauliflower into small-sized florets; peel the pickling onions and cut them into quarters; seed the large zucchini (or marrow) and dice it finely; top and tail the green beans and cut into 1 inch lengths; finely dice the cucumber.

Next, layer the prepared vegetables in a large stainless steel or glass bowl. Generously sprinkle each layer with salt. Pour the cold water in the bowl. Cover the bowl using plastic wrap. Leave the vegetables to soak for around 24 hours.

When the 24 hours is up, drain the vegetables. Discard the salty water. Rinse the vegetables thoroughly in cold water. Change the water several times to get rid of as much salt as you can. Once you have rinsed the vegetables to your satisfaction, drain them thoroughly.

Now place the sugar, garlic, ginger and mustard in a preserving pan along with 3 1/4 cups of vinegar. Heat this mixture gently while stirring occasionally. Heat until the sugar dissolves completely.

Place the vegetables in the preserving pan. Bring the mixture to the boil. Now lower the heat and let the mixture simmer for between 10 and 15 minutes or until the vegetables are nearly tender.

Next, mix the flour with the turmeric and remaining vinegar in a small dish. Pour this mixture in with the vegetables and stir. Bring the sweet piccalilli mixture to the boil while stirring. Turn the heat down and simmer for around 5 minutes until the piccalilli mixture thickens.

Finally, put the piccalilli in warm sterilized jars. Cover the jars and then seal them. Store the piccalilli in a cool and dark place for a minimum of 2 weeks before using. You should use the homemade sweet piccalilli within 1 year of making.

This sweet piccalilli recipe is delicious. Make a few extra jars to give out to family and friends.



Credit: wikipedia.org