Our Piccalilli is always a popular accompaniment with our cheese plate, so we thought we would share the recipe with you to try at home – pickles at Christmas are a must! If you can’t find the time to make them yourself, we have jars on sale at the restaurant, perfect for a Christmas Hamper!
Makes approx. 500g
- 375g Cauliflower
- 275ml White Wine Vinegar
- 150ml Malt Vinegar
- 110g Golden Caster Sugar
- 1 tsp Turmeric Powder
- 20g Dijon Mustard
- 5 tblspns of cornflour
- 50ml water
- 100g Cornichons
- 50g small Silverskin Pickled Onions
- Small bunch of flat leaf Parsley
- 1-2 pinches of salt
Cut away florets of cauliflower from main stalks, then chop cauliflower florets in to very small pieces, approximately 2cm squared.
Chop cornichons in to 2 – 3 pieces.
In a large pan, add the white wine vinegar and the malt vinegar, and bring to a boil and reduce by roughly 20%, this takes about 5-8minutes.
Reduce the heat to a gentle simmer, add the sugar, turmeric and Dijon mustard, mix well and cook out for about 3-5minutes.
Mix the cornflour with the 50ml water, to make a thick paste, then add gradually to the simmering vinegar. Whisk in well until thickens and you have the desired consistency. If not thick enough add slightly more cornflour paste. Then simmer for 20 minutes, stirring frequently so that a skin does not form on top and the sauce does not stick on the bottom of the pan.
Add the cauliflower to the pan and the salt and cook for a further 2 minutes. Taste the sauce and add more salt if required.
Remove from the heat and add onions and cornichons. Finely chop the parsley add to piccalilli and mix well.
If you are making this in advance ensure the jars you use are sterilised. Fill jars and seal.