Quick piccalilli recipe
The perfect pair for a ploughman's platter, our quick picalilli recipe is ready in just 15 minutes - this spicy mixed veg condiment can be stored in sterilised jars until needed, making it the perfect homemade gift.
See method- Serves 8
- 5 mins to prepare and 10 mins to cook and 1 hour to cool
- 55 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1tbsp white wine vinegar
- 3tbsp English mustard
- 2 garlic cloves, crushed
- 1tbsp mustard seeds
- 1tbsp sugar
- ½ large cucumber, halved lengthways and thinly sliced
- 1 red pepper, diced
- 1 small cauliflower, broken into very small florets
- 1 large red onion, thinly sliced
Each serving contains
- Energy
- 230kJ 55.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.0gProtein 3.5gFibre 2.4g
Method
- Put the vinegar, English mustard, garlic, mustard seeds, sugar and 1 teaspoon of salt in a saucepan. Gently bring to the boil, until little bubbles form around the edge of the pan.
- Add the vegetables and stir well to coat them in the liquid, then remove from the heat. Press the vegetables into the liquid, then leave to pickle for 1 hour, stirring occasionally. When cool, drain off the liquid and serve immediately, or store in a sterilised jar and chill until needed.
- See more Winter vegetable recipes
