As I am sucrose intolerant I have a lot of bottles of things in my fridge that I have made from scratch. You will find sweet chilli sauce in there among all the other bottles of lovely goodies, including harissa and pesto and tomato and chilli chutney. What you won’t find is marmalade as for some strange reason fructose does not work the same as sugar at this temperature. I will one day get myself some sugar free jam sugar and have a go at making my own jam. But, in the meantime St. Dalfour do a more than respectable sugar free jam (or six) which I love to slather on my home made bread. Another perfect addition to a bread lunch is piccalilli. These pickled vegetable take on a lovely yellow hue from the turmeric and are easy to make. I keep the crunch in them as I like the texture. Do give it a go, and make sure to set aside enough glass jars to start – this makes 6 small jars, or have one large jar to hand. I like to give my ‘canning experiments’ away as gifts so I always make use of smaller glass jars.

This was originally published on the 27^th of September 2011 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the 28 comments. 

PICCALILLI

ingredients:

1 whole cauliflower, florets only

5 courgettes, thickly sliced

10 small pickling onions, peeled

100g beans, trimmed and cut in half

1 small cucumber, cut in half and thickly sliced

4 large carrots, thickly sliced

coarse salt for sprinkling

300mls cider vinegar

300mls white malt vinegar

250g sugar – I used fructose

1/8 teaspoon curry powder

2 teaspoons mustard powder

25g fresh root ginger, sliced

6 black peppercorns

1 red chilli, cut in half

1 tablespoon mustard seeds

2 cloves garlic, sliced

1 tablespoon vinegar

2 tablespoons flour

6 teaspoons turmeric

method:

layer the vegetables in a glass bowl, and sprinkle each layer with coarse salt

cover and leave overnight

rinse thoroughly and leave to drain in a colander

in a heavy bottomed large pan heat 600mls of vinegar

add the sugar and stir until it has dissolved

add the curry powder, mustard powder, ginger, peppercorns, chilli, mustard seeds and garlic

bring to the boil, reduce the heat and simmer for 20 minutes

make a paste with the 1 tablespoon vinegar, the flour and the turmeric

remove the chilli from the bottling sauce

add the paste and stir well to ensure you have no lumps

add the vegetables

bring to the boil and cook for 5 minutes

add the vegetables to your sterilized glass jars

top with the sauce and seal tightly with the lids

Printable Version

I submitted this recipe to JamieAnne and Allie’s Canning Posts

Tandy

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Piccalilli, 10.0 out of 10 based on 1 rating