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Easy Piccalilli and Sauce

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A delicious Easy Piccalilli and Sauce recipe made with apple cider vinegar and spices. Tangy mixed veggie relish for sides or sandwiches.

  • Author: FillMyRecipeBook
  • Prep Time: 25 min
  • Cook Time: 25-30 min
  • Total Time: 55 min
  • Yield: 3 and 1/2, 500g bottles
  • Category: condiments, pickled veggies
  • Method: no bake stove top

Ingredients

Units Scale
  1. 250 g (9 oz)of cauliflower, cut in small pieces
  2. 200 g (6 oz)of red onion or shallots, cut into small pieces
  3. 200 g (7 oz)of cucumber, cut and sliced to small pieces
  4. 200 g (3oz)of broccoli, cut into small pieces or Green beans
  5. 150 g, 2 medium carrots, cut and sliced into small pieces
  6. 1 1/2 teaspoons of salt.(to sprinkle on veggies to reduce water)
  7. The ingredients should weigh about 1 kg.

The Sauce

  1. 700 ml of apple cider vinegar.
  2. 2/3 cups (132g)of brown sugar
  3. 2 teaspoons of turmeric powder
  4. 3 Tablespoons of dijon mustard (or 1 1/2 tablespoons of dried mustard powder)
  5. 1 1/2 Tablespoons of ground ginger
  6. pinch or 1/8 teaspoon of nutmeg (optional)
  7. 1/2 cup (75g) of flour for thickening the sauce.

Instructions

  1. Clean and cut all the veggies into small pieces.
  2. Add these to a large bowl and sprinkle the salt over them. Mix them up. Cover the bowl and leave in the fridge for up to an hour or more.(even overnight)
  3. Rinse the veggies well with water and drain. Add them to the pot for cooking with the spices and apple cider vinegar. Except the flour.
  4. Bring to boil and let simmer for 15-20 minutes until all the veggies are soft and tender.
  5. During this time, clean and sterilize your bottles to add the piccalilli to. Leave in hot water until you fill them up.
  6. Mix the flour in some water, until smooth. Add this paste to the simmering veggies and spices. stir until all has incorporated. Leave to simmer for another 5 minutes until the sauce has thickened.
  7. Add the cooked piccalilli to the bottles. Only filling to the lip of the bottle to leave space for any veggies that will still release water. Seal and leave to cool.
  8. These bottles should stand and pickle for up to at least 3 weeks.
  9. When opening a piccalilli bottle, store in the fridge while in use. It should last for up to a week.
  10. This recipe made 3 x 500g bottles and a 200g bottle with piccalilli and sauce.

Find it online: https://www.fillmyrecipebook.com/easy-piccalilli-and-sauce/