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Piccalilli

A sharp British mustard pickle of crisp cauliflower, cucumber, beans and shallots, brined overnight and bound in a bright turmeric-yellow mustard sauce. Made as one small jar, ready to eat with cold ham, pork pie or a hunk of cheddar.

SidesVeganUnder 400 kcal
35 min25 prep · 10 cookEasy364 kcalper serving
Piccalilli

Instructions

  1. Break 120 g of cauliflower into florets no bigger than a thumbnail, deseed and dice 60 g of cucumber into 1 cm pieces, cut 50 g of green beans into 2 cm lengths, and slice 50 g of shallots thinly. Everything should be roughly the same size so the pickle spoons evenly.
  2. Toss the vegetables in a bowl with 15 g of fine salt until every piece is coated. Cover and leave at cool room temperature for 12 hours or overnight; the salt draws out water and keeps the finished pickle crunchy. A pool of brine in the bottom of the bowl means it has worked.
  3. Tip the vegetables into a colander, rinse thoroughly under cold running water for a minute to wash off the surface salt, then drain and pat dry on a clean tea towel. Taste a piece of cauliflower: it should be pleasantly seasoned, not salty.

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Per serving

364kcal
12gprotein
64gcarbs
7gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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