I got the new Mark Hix book for my birthday and one of the things I spied was his recipe for picallili. I love picallili, I associate it with my childhood and in particular a ham and picallili sandwich, which is still one of my favourite things in the whole world..... well ok maybe not in the whole world ... but its pretty damn lovely.
The recipe is very very easy. I can't tell you what it tastes like yet because I have to let it sit for at least a week ... which is torture.
I will report back when I unleash the turmeric hued loveliness from its darkened lair in the cupboard above the pasta.
Ingredients
* 1 medium cucumber, halved and seeded and then quartered
* 1/2 large cauliflower, cut into small florets
* 1 medium onion, diced (I had to use a red onion)
* 1 tbsp sea salt
* 150g caster sugar
* 70g english mustard
* 1/2 tsp ground turmeric
* 1 small red chilli, chopped
* 275ml cider vinegar
* 125ml white wine vinegar
* 1 tbsp cornflour
* 150ml water
Method
Cut the cucumber into 1cm pieces. Place in a bowl with the cauliflower, onion and salt. Mix and leave for one hour.
Rinse well, drain and place in a bowl.
Combine sugar, mustard, turmeric, chilli and vinegars in a saucepan. Bring to a simmer for three minutes.
Mix cornflour and water together and add to vinegar mix. Simmer gently, stirring for five minutes.
Pour hot liquid over vegetables and let cool.
Store in sterilised jars for one week before using.
Makes about 1kg.
Sterilising jars
When pickles and jams are made they should be stored in sterilised jars. To do this, wash jars well in warm, soapy water, then place in a 100C oven for 10 minutes. Alternatively, place the jars in a large saucepan of water, bring to the boil and simmer on the stove for 10 minutes. Lids can also be sterilised in the oven or in simmering water - but use metal lids, not plastic ones or those with rubber seals. If jars are being filled with a hot jam or pickle mixture, make sure the jar is still hot when filled and the filling is above 85C. Once the lid is on firmly, turn the jar upside down until cool.
The recipe is very very easy. I can't tell you what it tastes like yet because I have to let it sit for at least a week ... which is torture.
I will report back when I unleash the turmeric hued loveliness from its darkened lair in the cupboard above the pasta.
Ingredients
* 1 medium cucumber, halved and seeded and then quartered
* 1/2 large cauliflower, cut into small florets
* 1 medium onion, diced (I had to use a red onion)
* 1 tbsp sea salt
* 150g caster sugar
* 70g english mustard
* 1/2 tsp ground turmeric
* 1 small red chilli, chopped
* 275ml cider vinegar
* 125ml white wine vinegar
* 1 tbsp cornflour
* 150ml water
Method
Cut the cucumber into 1cm pieces. Place in a bowl with the cauliflower, onion and salt. Mix and leave for one hour.
Rinse well, drain and place in a bowl.
Combine sugar, mustard, turmeric, chilli and vinegars in a saucepan. Bring to a simmer for three minutes.
Mix cornflour and water together and add to vinegar mix. Simmer gently, stirring for five minutes.
Pour hot liquid over vegetables and let cool.
Store in sterilised jars for one week before using.
Makes about 1kg.
Sterilising jars
When pickles and jams are made they should be stored in sterilised jars. To do this, wash jars well in warm, soapy water, then place in a 100C oven for 10 minutes. Alternatively, place the jars in a large saucepan of water, bring to the boil and simmer on the stove for 10 minutes. Lids can also be sterilised in the oven or in simmering water - but use metal lids, not plastic ones or those with rubber seals. If jars are being filled with a hot jam or pickle mixture, make sure the jar is still hot when filled and the filling is above 85C. Once the lid is on firmly, turn the jar upside down until cool.
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