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Quick piccalilli recipe
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The perfect pair for a ploughman's platter, our quick picalilli recipe is ready in just 15 minutes - this spicy mixed veg condiment can be stored in sterilised jars until needed, making it the perfect homemade gift. See method
Ingredients
- 1tbsp white wine vinegar
- 3tbsp English mustard
- 2 garlic cloves, crushed
- 1tbsp mustard seeds
- 1tbsp sugar
- ½ large cucumber, halved lengthways and thinly sliced
- 1 red pepper, diced
- 1 small cauliflower, broken into very small florets
- 1 large red onion, thinly sliced
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
230kj
55kcal
3%
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Fat
2g
3%
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Saturates
1g
5%
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Sugars
8g
9%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 9g
Protein 3.5g
Fibre 2.4g
Method
- Put the vinegar, English mustard, garlic, mustard seeds, sugar and 1 teaspoon of salt in a saucepan. Gently bring to the boil, until little bubbles form around the edge of the pan.
- Add the vegetables and stir well to coat them in the liquid, then remove from the heat. Press the vegetables into the liquid, then leave to pickle for 1 hour, stirring occasionally. When cool, drain off the liquid and serve immediately, or store in a sterilised jar and chill until needed.
See more Winter vegetable recipes