Hairy Bikers Piccalilli Recipe
Love tangy, crunchy piccalilli like the Hairy Bikers make? This Hairy Bikers Piccalilli Recipe tastes just like theirs. It's perfect for cheeseboards.
Ingredients
- 500 g cauliflower cut into small florets
- 250 g shallots peeled and sliced thin
- 250 g cucumber diced small
- 200 g green beans chopped into 1cm pieces
- 100 g carrots peeled and diced fine
- 50 g swede diced small
- 3 tbsp plain flour
- 3 tbsp English mustard powder
- 2 tsp turmeric powder
- 1 tsp ground ginger
- 500 ml malt vinegar divided
- 150 g white sugar
- 2 tsp salt for salting veggies
- 2 cloves garlic crushed
Instructions
Salt the Vegetables
- Chop all veggies into small even pieces. Put in large bowl. Sprinkle with 2 tsp salt. Mix well. Cover and leave 2 hours. This draws out water. Drain in colander. Rinse under cold water. Pat dry with clean cloth.
Make the Mustard Paste
- Mix flour, mustard powder, turmeric, and ginger in bowl. Add 100ml vinegar. Stir to smooth paste. No lumps please. Set aside. This thickens your sauce later.
Boil the Vegetables
- Put drained veggies in saucepan. Add remaining 400ml vinegar. Bring to boil. Simmer 5 minutes until crisp-tender. Stir gently. Keep color bright.
Cook the Sauce
- Add sugar and garlic to pan. Stir until dissolved. Take 4 tbsp hot vinegar from pan. Mix into mustard paste. Pour back into pan. Simmer 3-4 minutes. Sauce thickens fast.
Fill the Jars
- Turn off heat. Spoon hot piccalilli into sterilized jars. Leave 1cm space at top. Seal tight while hot. Cool upside down on rack.
Mature for Flavor
- Store in cool dark place. Wait 1 month minimum. Flavors meld beautifully. Taste improves with time. Shake jars weekly.
Notes
- Use fresh firm veggies for crunch.
- Sterilize jars by boiling 10 mins.
- Add chili flakes for spicy piccalilli.
- Swap malt vinegar for cider vinegar.
- Reduce sugar if you like it sharp.
- Grate swede finer for smoother texture.
- Double garlic for extra punch.