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150g cauliflower in little florets
100g haricot verts
150g diced cucumber
100g pickled onions
350g coarse sea salt
750 ml white wine vinegar
2 tablespoons turmeric
2 teaspoons ginger powder
1 tablespoon mustard seeds
2 cloves garlic
200g demerara sugar
2 tablespoons cornstarch + water
Tasty coarse piccalilli, homemade, store bought can not beat it. Spicy and fresh it gives a piece of roast or a hamburger an extra dimension. Start a day before you want to eat it, the vegetables should be a night in the salt in the refrigerator. Use a glass bowl or pottery.
How to make piccalilli
Clean the vegetables and cut it up.
Weigh the exact amount of sea salt.
Add the sea salt to the vegetables.
Combine the sea salt with the vegetables.
Cover it with cling film and keep it overnight in the fridge.
Wash the salt from the veg under a cold running tap.
Keep rinsing until you can't detect a grain of salt in the veg.
Measure the vinegar and pour it in a pan.
Crush the garlic and add it to the pan.
Also add the turmeric and the ginger powder.
Make sure there is a lockable sterilized jar ready to keep the piccalilli in. Wash the pot (s) in hot water with soda and rinse them well with boiling water. Put the jars upside down on a clean ironed tea towel until you need them.
Bring the vinagar to the boil and turn it low.
Add the veg and the mustard seed to the vinegar.
Let it simmer softly for 20-25 minutes and stir now and then.
Add the sugar and let it simmer two more minutes.
Stir in the picled onions and stir a cornstarch paste with a little water.
Stir it into the hot veg, bring it to the boil and leave it to bind for a minute.
The mixture in the pan should look shiny and thick by now.
If the sauce is too thin stir in another half a cornstarch paste. Keep in mind that after cooling it becomes a little thicker too.
Pour the piccalilli into the sterelized jars and close them off well.
It also tastes delicious at a barbecue, in the sunshine.