Piccalilli ~ English-style Pickles (Cauliflower, Onions and Gherkins) in Mustard
A classic British pickle combination with mustard sauce.
Equipment
- 3 jars
Ingredients
- 1 small cauliflower (firm, broken into florets)
- 6 gherkins (or 3 Persian cucumbers, which I used because I couldn't find gherkins)
- 1 ½ cups small, white pearl onions (or 1 large onion, chopped)
- 2 Tbsp Kosher salt
- 1 ½ cups vinegar (I used half apple-cider and half 10% spirit vinegar)
- ½ cup sugar (use more for sweeter pickles)
- 2 tsp mustard powder
- 1 tsp turmeric
- 2 Tbsp cornstarch (cornflour in UK)
Instructions
Day 1:
- Combine all the vegetables in a large bowl and sprinkle with the Kosher salt.
- Leave for a full 24 hours.
The Next Day:
- Rinse thoroughly in a colander, then drain well. (I tasted the cucumber and it was very salty, so I soaked the veg for about half an hour). I would recommend you do the same to avoid super salty pickles.
- Combine the sugar, mustard, turmeric and cornstarch in a large bowl, and mix to a paste with some of the vinegar.
- Put the remaining vinegar in a pot and bring to a boil.
- Pour some vinegar into the paste, and return the the liquid back into the pot and boil for 3 minutes. Remove from heat and add the drained vegetables. Mix well.
- Pack into clean jars and seal at once. (You can process the jars if you like.) Keep refrigerated if you do not process them.
Notes
- Special equipment: jars (you can buy them or just use old jam or pickle jars as I did)
Nutrition
Serving: 1 jar | Calories: 253kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 5583mg | Potassium: 543mg | Fiber: 5g | Sugar: 41g | Vitamin A: 144IU | Vitamin C: 51mg | Calcium: 59mg | Iron: 2mg
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