British Vegetable Relish
Piccalilli is a British vegetable relish with mustard and malt vinegar: vegetables full of flavor with almost no calories and zero fat.
Ingredients
- 400 g cauliflower (0.5 head)
- 300 g zucchini (1 medium)
- 300 g Carrots (3 medium)
- 200 g cucumber (0.5 cucumber)
- 300 g Hokkaido pumpkin (1 piece)
- 150 g shallots
- 2 tbsp salt
- 50 g English mustard powder (available in spice shops or well-stocked supermarkets)
- 1 tbsp turmeric
- 40 g flour (about 2 heaping tbsp)
- 0.5 tsp white pepper
- 3 tbsp ground ginger
- 425 ml malt vinegar (or apple cider vinegar)
Instructions
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1.
Clean, wash and cut cauliflower into 1 cm florets. Wash zucchini, peel carrots, cucumber and shallots, core pumpkin. Cut all vegetables into 1 cm cubes.
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2.
Put all vegetables in a large bowl and mix with salt. Cover overnight with cling film.
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3.
The next day rinse 5 screw-top jars (250 ml each) and matching lids with boiling water, then dry upside down on a kitchen towel. Drain the liquid that formed overnight from salting the vegetables and let the veggies drain well.
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4.
Mix mustard powder, turmeric, flour, pepper and ginger in a non-stick pot. Stir in enough vinegar to make a smooth paste.
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5.
Then stir in the remaining vinegar. Add the vegetables and about 100 ml water, cook over medium heat while stirring occasionally.
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6.
When it starts thickening, continue cooking for 5 minutes with constant stirring. Fill hot vegetables into prepared jars and seal. Leave upside down for 5 minutes, then stand upright. (Sealed and stored in the fridge lasts 6-8 months.)
