Killerton Estate piccalilli
This recipe comes from the Killerton Estate in Devon. They use all their own produce and recommend leaving it four weeks before eating, but it is even better if you can wait for a further couple of months.
- 450g (1lb) fine sea salt
- 625g(1lb 6oz) small cauliflower florets
- 625g (1lb 6oz) diced onions
- 1 cucumber
- 225g (8oz) courgettes
- 350g (12oz) granulated sugar
- 2 cloves garlic, finely sliced
- 1.5 litres (2.5pints) malt vinegar
- 1 tsp ground mixed spice
- 1 tsp finely grated nutmeg
- 2 fresh red chillies
- 55g (2oz) plain flour
- 35g (1oz) mustard powder
- 20g (¾oz) ground turmeric
- 15g (½oz) ground ginger
- Mix salt with 4.5 litres/8 pints boiling water. Leave until cold; divide between 2 china bowls.
- Add the cauliflower and onions to one bowl. Slice the cucumber and courgettes lengthwise; seed the cucumber and cut both into quarter-moons. Place in second bowl. Cover each bowl with a plate, ensuring it pushes the vegetables under the water. Leave for 12 hours in fridge.
- Drain each bowl of vegetables into a separate colander. Rinse under cold water; drain well.
- Put sugar, garlic and 1.1 litres/2 pints malt vinegar into a large, non-corrosive pan. Bring to the boil, then add cauliflower, onions, mixed spice and nutmeg. Cook for just 3 mins. Immediately add the courgette, cucumber and chillies. Cook for a further 4–5 mins, so the veg are cooked but retain a little crunch. Using a large sieve, lift veg out of the vinegar, shake well and tip into a large clean bowl. Set aside.
- Mix flour, mustard, turmeric and ginger in a bowl. Gradually stir in the remaining 375ml/13 fl oz cold malt vinegar, so it forms a smooth paste. Dilute further with some of the hot, spiced vinegar, then mix the thin mustard paste into the remaining hot vinegar in the pan. Bring to the boil, stirring, then simmer for 15–20 minutes or until you can no longer taste the flour.
- Stir the sauce into the vegetables, spoon into warm, sterilised jars and seal with vinegar-proof lids. Label and leave for at least 4 weeks for the flavours to develop
Makes just over 3.5kg (7lb 4oz)
This recipe is taken from our book, The Great British Vegetable Cookbook, by Sybil Kapoor.