Simon Hicks' Piccalilli
- 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
- Cut the cucumber in half, remove the seeds, cut in half again lengthways, then into 1cm pieces.
- Marry together in a dish with the cauliflower, onions and shallots then sprinkle over the salt.
- Leave for 1 hour then wash well in cold water and drain in a colander.
- Mix the sugar, mustard, turmeric, chilli and the vinegars in a saucepan, bring to the boil and simmer for 2-3 mins.
- Meanwhile, mix the cornflour with a little water, whisk into the vinegar mixture and continue to simmer for 5 mins.
- Mix with the vegetables and leave to cool.
- Store in the fridge in sterilised jars.
Recipe by appetite magazine at https://www.appetitemag.co.uk/simon-hickss-piccalilli/
3.5.3208