Recipe

Ploughman's Lunch with Piccalilli

May 02, 2023 10:38pm
  • 35 mins preparation
  • 1 hr 10 mins cooking
  • Makes 6 cups pickle
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Ingredients

  • 5 onions, roughly chopped
  • 1/2 small cauliflower, chopped coarsely
  • 2 cups apple cider vinegar, plus 2 tbsp extra
  • 2 celery stems, chopped
  • 200 grams cherry tomatoes, halved
  • 1 large carrot, roughly chopped
  • 1 cucumber, thickly sliced
  • 1 cup caster sugar
  • 1/4 cup salt
  • 2 garlic cloves, crushed
  • 1 long red chilli, whole
  • 1 tablespoon ground turmeric
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • 2 tablespoon cornflour
  • 硬皮面包,切达干酪,切冷肉、腌onions, boiled eggs, sliced radish, celery sticks, to serve

Method

  • 1
    In a large saucepan, combine all ingredients except cornflour, extra vinegar and the "to serve" ingredients. Bring to boil on medium, stirring constantly.
  • 2
    Reduce heat to low. Simmer, uncovered, 10-15 mins, until vegetables are just tender.
  • 3
    In a small bowl, combine cornflour and extra vinegar. Add a little hot liquid to bowl to equalise temperature, then stir into vegetable mixture. Bring back to boil, stirring. Simmer 3-4 mins, until thickened.
  • 4
    Pour into warm, sterilised jars while hot. Seal and label. Store in a cool dark place for at least 1 week before serving. Store in the fridge once opened.
  • 5
    Arrange bread and piccalilli on a platter with accompaniments.

Notes

The piccalilli is best made a week in advance.

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