Best Advice to Homemade 5-Star Piccalilli

Hoping to dine Piccalilli a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with useful procedures on producing a Piccalilli like a famous chef made.

We hope you got benefit from reading it, now let's go back to piccalilli recipe. You can cook piccalilli using 13 ingredients and 12 steps. Here is how you do that.

To cook an unforgettable Piccalilli, here are the components required:

1. Prepare 1/2 of x medium cauliflower.
2. Get 1 of x red onion.
3. You need 1 of x carrot.
4. Take 1/2 of x cucumber.
5. Provide 1 of x chilli.
6. Provide 1 of x red pepper.
7. Take 50 g of x salt.
8. Get 300 ml of x cider or white wine vinegar.
9. Provide 125 ml of x malt vinegar.
10. Prepare 160 g of x caster sugar.
11. Get 15 g of x turmeric.
12. Take 15 g of English mustard powder.
13. Use 2 of x tbsp corn flour.

After readying the components, next you are ready to cook your 5-star Piccalilli by following the procedures below:

1. Break down half a cauliflower into small florets.
2. Dice the red onion into about 1/2cm dice.
3. Dice the pepper, carrot and cucumber to the same size, remove the seeds from the cucumber first..
4. Add salt to all the cut vegetables, stir and refrigerate for about 12 hours, best do this over night. This should draw some water out..
5. Rinse the veg then pat dry on a clean t towel, fine dice the chilli (up to you if you leave the seeds in) then combine in a pan with 3/4 of the vinegar.
6. Combine the remaining vinegar with the cornflour and stir to a smooth paste, bring the vinegar and chilli to a boil and turn down and simmer for 10 minutes (this infuses the chilli).
7. Transfer the chilli and vinegar mixture into a pan large enough to fit all of the veg into, add the sugar, turmeric and mustard powder..
8. Add the cornflour mixture to the pan and place on a low heat and simmer until it thickens (a few minutes).
9. Add the veg and stir over a low heat for a few minutes just to soften the veg slightly and to coat them all in the sauce. Meanwhile boil your jam jars in water for a few minutes to sterilise, remove with tongs and let them steam dry..
10. To make a cartouche, take a square of parchment paper, fold in half and in half again, then fold into a triangle making sure the centre is the point.
11. Fold the triangle once more then offer the tip to the centre of your jam jar to work out the radius, cut the fat end at the radius this should give you a disc of paper that will fit inside the rim of the jar to help preserve the relish..
12. Fill the sterilised jars with piccalilli to almost the top whilst still hot, sit the paper onto the top before sealing with the lid. You may like to watch my youtube video which I have taken these screen shots from thank you https://www.youtube.com/watch?v=D-gxV0JpfNc&t=537s.

If you like spicy mustard, you will love this piccalilli. This is the best piccalilli recipe - pile it onto your plate with a ploughman's, or spice up ham and colcannon with a generous dollop. This homemade piccalilli relish is an easy piccalilli pickle to go with your sandwich. Fresh and tasty is the immediate impression you get when this salad is placed on the table - and so easy to make!!!. And why not make your own mustard vinaigrette to go with it.

Recipe : Piccalilli

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step by step to make Piccalilli

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