Winter veg piccalilli

Name: Winter veg piccalilli
Total time: 55 min
Yield: Makes 4 x 300ml jars
Ingredients: 1kg winter root vegetables (use carrots, parsnips, kohlrabi, cauliflower or any other root veg you have) peeled and cut into 1½cm chunks; 2 tbsp sea salt flakes; 1 tbsp coriander seeds lightly crushed; 3 tsp black or yellow mustard seeds; 1 tbsp cumin seeds lightly crushed; 2 tsp ground turmeric; 2 tbsp English mustard powder; 200g granulated sugar; 3 tbsp cornflour; 600ml cider vinegar

Published: November 19, 2021 at 12:08 PM

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Makes 4 x 300ml jars

Easy

Total time: 55 mins

+ salting + maturing

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Vegetables retain some crunch in this piccalilli, which uses plenty of storecupboard spices. Use any odd ends of root veg to reduce food waste, then store in recycled glass jars. Label with a date for when the piccalilli will be ready to enjoy

Vegan

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Alternatives

Complete the dish

Make this winter veg piccalilli, then check out our classic piccalilli, pickled chanterelles, dill pickles and more pickling recipes.

Recipe tip: To sterilise the jar, heat the oven to 140C/fan 120C/gas 1. Wash the jar and lid in warm, soapy water and rinse thoroughly. Put upside-down on an oven shelf and bake for 20 minutes. Cool completely in the oven with the door shut to prevent the glass from cracking.

Ingredients

Nutrition

1kg winter root vegetables (use carrots, parsnips, kohlrabi, cauliflower or any other root veg you have)

peeled and cut into 1½cm chunks
2 tbsp sea salt flakes
1 tbsp coriander seeds

lightly crushed
3 tsp black or yellow mustard seeds
1 tbsp cumin seeds

lightly crushed
2 tsp ground turmeric
2 tbsp English mustard powder
200g granulated sugar
3 tbsp cornflour
600ml cider vinegar

Nutrition: per serving

kcal15
fat0.2g
carbs3g
sugars2.5g
fibre0.4g
protein0.3g
salt0.2g

Method

step 1

Tip the vegetables into a large non-metallic bowl and massage in the salt. Cover with a tea towel and leave for 6 hours. This will help draw water from the vegetables, preventing a watery piccalilli while also intensifying the flavour. After 6 hours, rinse the veg well under cold running water to remove the salt, then pat dry with kitchen paper.
step 2

Tip the coriander seeds, all the mustard seeds and the cumin seeds into a large pan. Toast over a medium heat for 1-2 minutes or until fragrant, then whisk in the turmeric, mustard powder, sugar and cornflour. Add 100ml of the vinegar and stir until you have a smooth, glossy paste. Gradually add the remaining vinegar until you have a smooth sauce.
step 3

Tip in the vegetables and cook over a medium heat for 10-15 minutes, stirring occasionally, until the veg is just starting to soften on the outside but retains its crunch. Cool in the pan for 10 minutes.
step 4

Ladle the piccalilli into four 300ml sterilised jars (see above), seal and leave to mature in a cool, dark place for two to three weeks before serving to allow the spices to develop and the vinegar to mellow. Store unopened for up to a year or, once opened, keep refrigerated and use within a month.

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