30-Minute Homemade Piccalilly Recipe
Make piccalilly in 30 minutes? Check out my homemade piccalilly recipe...
Ingredients
- 6 oz small cauliflower florets (170 g)
- 3,5 oz pickled silverskin onions (100 g)
- 3,5 oz pickled gherkins (100 g), sliced
- ½ cup white wine vinegar (120 ml)
- 1 cup vegetable stock or water (240 ml)
- 1 tbsp caster sugar
- 2 tsp ground turmeric or curcuma
- 1 tsp strong mustard
- 1 small garlic clove peeled
- 4 small bay leaves
- 1 tbsp fresh ginger grated
- 1 tbsp cornstarch
- ground cinnamon
- 1 tbsp unsalted butter
- 2 cloves
- pepper
- salt
Instructions
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1. Add the cauliflower florets, silverskin onions, sliced pickled gherkins, bay leaves, garlic clove and cloves to a large saucepan.
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2. Then add the mustard, grated ginger, ground turmeric (or curcuma), caster sugar, butter and a pinch of cinnamon. Season with a dash of pepper and salt.
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3. Pour in the vegetable stock (or water) and the white wine vinegar.
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4. Place the pan over medium-high heat and bring the ingredients to a good boil. Put a lid on the pan and let it all cook for about 10 minutes. Then add the cornstarch to the pan.
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5. Stir and cook the piccalilly for another 5 minutes or until it has thickened a bit. Stir regularly. Then take the pan off the heat and let the piccalilli cool down a little.
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6. Scoop the piccalilly pickles into a sterilized jar or container and seal it once the pickles has cooled down completely. I prefer to let the pickles marinate for at least one week before opening. Once opened, store the jars in the refrigerator for up to 3 weeks.
