Cauliflower piccalilli recipe
Cauliflower Piccalilli recipe
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Recipe intro
This Cauliflower Piccalilli recipe is a delightful twist on the classic condiment, offering a tangy and spicy flavor that pairs perfectly with a variety of dishes. Made with fresh cauliflower florets, vibrant vegetables, and a blend of aromatic spices, this recipe is a true crowd-pleaser. Whether served as a side dish, a topping for sandwiches, or a dip for snacks, this homemade piccalilli is sure to add a burst of flavor to any meal.Keywords: cauliflower, piccalilli, condiment, tangy, spicy.
Cauliflower piccalilli recipe details
Ingredients
350 ml | white wine vinegar |
175 ml | distilled malt vinegar |
1 | small cauliflower |
½ | cucumber |
1 small | onion(s) |
175 g | caster sugar |
25 g | English mustard powder |
2 tsp | ground turmeric |
4 tsp | corn flour |
Instructions
Boil both vinegars together, allow to cool.Cut the cauliflower into tiny florets. Peel, deseed and finely dice the cucumber, then peel and finely dice the onion. Place in a large bowl and sprinkle over a little salt.
Mix the caster sugar, mustard powder, turmeric & corn flour together in a large pan. Stir in half the cooled vinegar. Mix well, and then add the remainder. Cook over a low heat, stirring continuously, until the mixture begins to thicken slightly. Let it cook for about 2-3 minutes.
Pour the vinegar mixture over the vegetables and mix thoroughly. Pack into wide-necked, sterilised jars. Seal, label and store in a cool dry place.
Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a
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