Simon Hicks’ Piccalilli

Simon Hicks’ Piccalilli

The best thing about Christmas is eating up the leftovers, so here is my go-to recipe for piccalilli to enjoy with cold turkey in fresh bread sandwiches. The smell when you’re making it is divine. You’ll never eat shop-bought again. This recipe makes 3 jars. Make it about a week before Christmas.

Simon Hicks' Piccalilli
 
Ingredients
  • 2 cucumbers, peeled
  • 1 cauliflower, cut into halved florets
  • 3 medium onions, peeled and large diced
  • 6-8 shallots, peeled and large diced
  • 2-3 tbsp salt
  • 300g caster sugar
  • 120g English mustard
  • 25g ground turmeric
  • 1 small chilli, seeded and finely chopped
  • 300ml malt vinegar
  • 500ml white wine vinegar
  • 50g cornflour
Method
  1. Cut the cucumber in half, remove the seeds, cut in half again lengthways, then into 1cm pieces.
  2. Marry together in a dish with the cauliflower, onions and shallots then sprinkle over the salt.
  3. Leave for 1 hour then wash well in cold water and drain in a colander.
  4. Mix the sugar, mustard, turmeric, chilli and the vinegars in a saucepan, bring to the boil and simmer for 2-3 mins.
  5. Meanwhile, mix the cornflour with a little water, whisk into the vinegar mixture and continue to simmer for 5 mins.
  6. Mix with the vegetables and leave to cool.
  7. Store in the fridge in sterilised jars.

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