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
- 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.
