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!
Ingredients
1 medium cauliflower, broken into small florets1 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
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