Thanks to Willy’s apple cider vinegar for this piccalilli recipe. Also available ready made in the farm shop, it’s beautiful served with More sourdough loaf, Blue Whinnow cheese from Thornby Moor, Happy Belly scotch egg and Higginson’s roast ham and pork pie.
1 kilo of cubes of a mixture of cucumber, radish, cauliflower, carrot and onion.
10g English mustard powder
10g ground ginger
600ml Willy’s apple cider vinegar
1tsp coriander seeds
5tbsp mustard seeds
Salt the vegetables for 24 hours in 50g of sea salt. Rinse and drain thoroughly.
Simmer together everything (except the cornflour) for 20 minutes. Mix the cornflour with a little cold water to make a thick paste. Add this paste to the liquid and whisk until thickened, pass through a sieve onto the vegetables and mix.