This classic English mustard pickle is great for Christmas, on the buffet table at tea-time or just to perk up a turkey sandwich for a nightcap. And of course it is totally at home on the cheeseboard, especially if said board includes a sharp, tangy vintage Cheddar. It is very easy to make, if a little time-consuming, and unlike many other pickles can be made in relatively small amounts. The most important thing for the mustard sauce is to get the vinegar/salt/sugar balance right, along with adding just the right amount of chilli zing to sit on top of the mustard – here this is achieved by the judicious addition of smoked chilli flakes and smoked green jalapeno flakes, which of course have the added benefit of giving your piccallili the Spice Mountain touch!
01.
Ingredients
1 medium cauliflower, broken into small florets
1 large onion, cut into chunks
8 runner beans, cut into slices
1 red pepper (use the pointy Spanish ones if you can get them, they are sweeter), seeded and cut into chunks
350ml cider vinegar diluted with 150ml water
3tbs mustard powder
1tbs cornflour
1tbs ground turmeric
2tsp cayenne pepper
1tsp smoked chilli flakes
1tsp smoked green Jalapeno flakes
2tsp salt
3tbs sugar
02.
Method
- First, brine the vegetables. In a bucket or a large bowl, make a mixture of water and salt, one part salt to 10 parts water. Immerse the prepared veg in this and leave for at least six hours.
- When this time is up you will need to rinse the veg thoroughly in cold water to extract the salt, at which point the veg is ready to jar. Kilner jars are perfect for piccalilli, but old jam jars or coffee jars are fine. Mix the veg well and fill your jars 2/3rds full of the mixture. You are now ready to make the sauce.
- Simply mix together all of the sauce ingredients (make sure the mustard powder and cornflour are thoroughly mixed in), then in a pan heat the liquid on a medium flame, stirring all the time. Let it come to just below the boil, still stirring, until the sauce thickens and shines (you are looking for the consistency of a bechamel, and remember it will thicken further as it cools).
- Have your jars of veg lined up, and while the sauce is still hot, carefully pour over the veg – leave an inch or so at the top of the jar.
- Close the lid on the jar and give it a little shake, to make sure the sauce has thoroughly immersed the veg, and leave to cool.
- Many recipes for piccalilli state you have to leave the pickle for a few months, but with this one this is not essential and your piccalilli will be ready to eat after a day – make sure you have been to the shop and bought your mature cheddar to make the first delicious sandwich with your own creation!
