Piccalilli

Prep Time: 45 minutes + 24 hours resting
Cook Time: About 30 minutes + maturation
Serves: About 6–8 jars
Level: Medium

About the Recipe

Piccalilli is adapted to the season's crisp vegetables. Mustard, turmeric, vinegar, and honey provide a distinct sweet and sour flavor.

1 kg mixed crisp vegetables, cut into small even pieces
50 g sea salt
30 g corn flour, not corn starch
10 g turmeric
10 g English mustard powder
15 g yellow mustard seeds
1 tsp ground cumin
1 tsp ground coriander
6 dl apple cider vinegar
150 g sugar, preferably cane sugar
50 g honey
Suggestions: celery, onion, cucumber, celeriac, carrot, zucchini, green beans, bell pepper, cauliflower, broccoli, pickled onions, chard stalks, kohlrabi, radishes, sugar snap peas, or green tomatoes

Here's how

Day 1: Rinse and trim the vegetables. Cut them into small, evenly sized pieces and weigh out 1 kg.

Mix with sea salt. Cover and let sit in a cool, dark place for about 24 hours.

Day 2: Drain the liquid. Rinse the vegetables thoroughly and let drain.

Mix corn flour, turmeric, mustard powder, mustard seeds, cumin, and coriander.

Add about 1 dl of apple cider vinegar and stir to form a smooth spice paste.

Heat the remaining vinegar with sugar and honey until everything is dissolved.

Smooth out the spice paste with a bit of warm vinegar mixture and then stir it into the pot.

Simmer for about 5 minutes until the sauce thickens.

Add the vegetables and heat until the mixture just starts to boil.

Pour into sterilized jars, seal, and let cool upside down.

Let mature for 4–6 weeks before serving.

Serving Suggestions

Serve with cheese, charcuterie, grilled dishes, pâté, or sandwiches.

Storage

Store unopened in a cool, dark place. Store opened jars in the refrigerator.