Winter veg piccalilli
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
- 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 seedslightly crushed
- 3 tsp black or yellow mustard seeds
- 1 tbsp cumin seedslightly 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.
