This winter veg piccalilli is in this year's Christmas Olive magazine. It's perfect to make at this time of year...to be enjoyed at Christmas and given as gifts. Use up storecupboard spices and any odd ends of root veg to reduce waste.
As well as enjoying it with cheese and biscuits, have it on the side with your Christmas ham too.
The veg retains some crunch and is delicious in the sauce that is full of flavour and perfectly balanced, sharp, sweet and sour.
Tips
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This recipe for winter veg piccalilli can easily be adapted if you want to make less or more.
Other Recipes
You might also like to try:
Recent New Recipes
Ingredients
- 1kg winter root vegetables (eg: carrots, parsnips, kohlrabi, cauliflower or any other root veg you have), peeled and cut into 1.5cm chunks
- 2 tbsp sea salt flakes
- 1 tbsp coriander seeds, lightly crushed
- 3 tsp black or yellow mustard seeds
- 1 tbsp cumin seeds, lightly crushed
- 2 tsp ground turmeric
- 2 tbsp English mustard powder
- 200g granulated sugar
- 3 tbsp cornflour
- 600ml cider vinegar
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Put the vegetables into a large non-metallic bowl and massage in the salt. Cover with a tea towel and leave for 6 hours. This will help draw water from the vegetables, preventing a watery piccalilli while also intensifying the flavour.
- After 6 hours, rinse the veg well under cold running water to remove the salt, then pat dry with kitchen roll.
- Tip the coriander seeds, mustard seeds and cumin seeds into a large pan. Toast over a medium heat for 1 to 2 minutes, or until fragrant, then whisk in the turmeric, mustard powder, sugar and cornflour. Add 100ml of the cider vinegar and stir until you have a smooth, glossy paste. Gradually add the remaining cider vinegar until you have a smooth sauce.
- Add in the vegetables and cook over a medium heat for 10 to 15 minutes, stirring occasionally, until the veg is just starting to soften on the outside, but retains its crunch. Turn off the heat and let the piccalilli cool in the pan for 10 minutes.
- Ladle the piccalilli into sterilised jars (see Tips), seal and leave to mature in a cool, dark place for 2 to 3 weeks before serving. This allows the spices to develop and the vinegar to mellow. Store unopened for up to a year, or once opened, keep refrigerated and use within a month.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Winter Veg Piccalilli
Ingredients
- 1kg winter root vegetables (eg: carrots, parsnips, kohlrabi, cauliflower or any other root veg you have), peeled and cut into 1.5cm chunks
- 2 tbsp sea salt flakes
- 1 tbsp coriander seeds lightly crushed
- 3 tsp black or yellow mustard seeds
- 1 tbsp cumin seeds lightly crushed
- 2 tsp ground turmeric
- 2 tbsp English mustard powder
- 200g granulated sugar
- 3 tbsp cornflour
- 600ml cider vinegar
Instructions
- Put the vegetables into a large non-metallic bowl and massage in the salt. Cover with a tea towel and leave for 6 hours. This will help draw water from the vegetables, preventing a watery piccalilli while also intensifying the flavour.
- After 6 hours, rinse the veg well under cold running water to remove the salt, then pat dry with kitchen roll.
- Tip the coriander seeds, mustard seeds and cumin seeds into a large pan. Toast over a medium heat for 1 to 2 minutes, or until fragrant, then whisk in the turmeric, mustard powder, sugar and cornflour. Add 100ml of the cider vinegar and stir until you have a smooth, glossy paste. Gradually add the remaining cider vinegar until you have a smooth sauce.
- Add in the vegetables and cook over a medium heat for 10 to 15 minutes, stirring occasionally, until the veg is just starting to soften on the outside, but retains its crunch. Turn off the heat and let the piccalilli cool in the pan for 10 minutes.
- Ladle the piccalilli into sterilised jars (see Notes), seal and leave to mature in a cool, dark place for 2 to 3 weeks before serving. This allows the spices to develop and the vinegar to mellow. Store unopened for up to a year, or once opened, keep refrigerated and use within a month.
Notes
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This recipe for winter veg piccalilli can easily be adapted if you want to make less or more.
Leave a Reply