Homemade Wonky Piccalilli (Cauliflower Relish)

Chef's notes#

A tangy, crunchy mustard pickle for cheese sandwiches that can be made with a range of seasonal veg - especially good for preserving homegrown 'wonky' produce as everything gets chopped small and hidden in the bright yellow sauce!

Details#

• ⏲️ Prep time: 20 mins + overnight
• 🍳 Cook time: 20 mins
• 🍽️ Servings: Makes approx 2kg (x7 280g jars)

Ingredients#

• 500g Cauliflower
• 150g Onion
• 1kg Mixed Vegetables (such as green beans, carrot, courgette, beetroot, radish)
• 750ml White Vinegar
• 1tbsp Mustard Seeds
• 50g Mustard Powder (or 200g Jar English Mustard)
• 1tbsp Turmeric Powder
• 200g Sugar or Honey
• 2tbsp Cornflour
• 1/2tbsp Crushed Dried Chilli (optional)

Directions#

1. Dice all the vegetables into small bite sized pieces, cover with the salt and leave overnight
2. Rinse thoroughly to remove the salt and gently squeeze out as much water as possible
3. To make the sauce mix all the other ingredients with a small amount of vinegar, stir into the vegetables then top-up with the rest of the vinegar
4. Briefly cook the mixture until the vegetables are just soft, approx 20 mins
5. Transfer whilst hot into sterilised jars, leave to mature for 6 weeks before opening