Piccalilli Chutney

I have decided to make my own version of a UK favourite, Piccalilli recipe. The photos above show the stages of making this great pickle relish which is great with cold meats, cheese, meat loaves, vegetarian loaves, ploughman's lunch, a sandwich or sub filler and tofu.

Ingredients

2 1bs of any mixed vegetables. I used cauliflower, onions, green beans, tomato,zucchini or courgette and cucumber all chopped into small pieces.

1 pint of vinegar I used malt vinegar

2 oz sugar

1 tablespoon of dry English mustard

1/2 oz of turmeric

1/2 of ground ginger or cornflour( the cornflour would make a thicker sauce)

1 oz pickling spice

Large jars , I always reuse jars from coffee or hot chocolate.

Brine to soak the vegetables made from 2 oz salt to 1 pint of water

Method

Chop the vegetables and put into a bowl and soak overnight in the brine.

The following day drain the vegetables from the brine and pack into the jars.

Put the vinegar into a pan save a small amount to add to the dry ingredients.

Put all the dry ingredients into a small dish and add a small amount of vinegar and mix to a paste.

Add this paste to the vinegar in the pan and simmer on a gentle heat until it is slightly thick.

Pour this over the vegetables in the jars.

Cover with a seal or very tight cling film.

Put the lids on the jars.

Let it cool and store.

I like to leave it for a few days to mature.

Store in a cool cupboard.

This is so easy and is a great recipe for vegetarians and vegans.

I expect you could try a selection of different vegetables. If anyone has any suggestions or your own variations please add it here.

Thanks for reading

Crazycupcakes