Keep the piccalilli tradition alive with this beauty that any nanna would be proud of!
Make sure all the veg is chopped to bitesize pieces that would sit happily inside a sandwich. I left the onions whole though cos I like that! Put it all into a large mixing bowl and sprinkle the salt over it, cover with a tea towel and leave in the fridge for a day.
Next day tip the veg into a colander to drain any water that’s come out of it. Then mix the mustard, turmeric, fennel, mustard seeds and cornflour with a bit of the vinegar to make a runny paste. Heat the rest of the vinegar with the sugar and honey til it boils and the sugar dissolves.
Get a small hand whisk and tip the mustardy paste into the hot vinegar and honey mix, whisk as you go because the cornflour will start to thicken the liquid and you don’t want lumps.
Once it’s mixed tip it into the large mixing bowl with the drained veg and coat the veg really well.
Spoon it into sterilised glass jars (just wash them in boiling water), pack it in tightly and screw on the lids. It’ll make about 3-4 jam jars.
Leave it for a few weeks to do its pickly thang! Don’t tell anyone but I made a cheese and piccalilli sandwich with mine immediately and it was INCREDIBLE.
Because cauliflower is white people assume it’s devoid of nutrients. Very much not the case! Cauli is a ‘cruciferous’ vegetable, like broccoli and studies are showing that it enhances the function of the cardiovascular, digestive, immune, inflammatory, and detoxification systems. It also has a significant amount of vitamin C – who knew?! And another shocking fact, cauliflower contains some protein, with small amounts of amino acids (in fact most foods do; protein deficiency in the western world is rare as hen’s teeth).
Have this beautiful easy food in your life every day with our meal plans.
I can read in red. I can read in blue. I can read in pickle color too.
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