Piccalilli
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.
Ingredients
Vegetables
1 kilo of cubes of a mixture of cucumber, radish, cauliflower, carrot and onion.
Sauce
10g turmeric
10g English mustard powder
10g ground ginger
150g sugar
600ml Willy’s apple cider vinegar
1tsp coriander seeds
1tsp cumin
5tbsp mustard seeds
30g cornflower
Method
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.
What a wonderful recipe. Made this a few weeks ago and I had read somewhere to leave the jars for a few weeks before opening to allow the full flavour to develop. Couldn’t wait any longer. The best piccalilli I ever tasted. Please pass along my thanks to Willy’s ACV for providing the recipe. Here in Canada they make mustard pickles. Not in the same league at all. As a Lancashire lad I sure know the difference. Thank you!