Piccalilli

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Piccalilli

For me personally condiments such as atchar and piccalilli are the ultimate meal accompaniment. Whether one is tucking into an open sandwich at lunchtime or a roast chicken for dinner these delicious pickles add some serious pizzazz and extra flavour to any meal. For instance, what would a Pastrami sandwich be without a generous dollop of Piccalilli or a delicious German Bockwurst with sauerkraut and spicy mustard? How about a traditional South African boerewors roll with honey glazed balsamic onions or a gigantic hamburger with a sweet tomato relish? Having said that, the plus side of this recipe is one can tuck in as soon as the piccalilli has chilled in the fridge for about 6 hours. There’s no waiting for weeks on end for the vegetables to pickle. If it’s made in the morning, it can be enjoyed that same evening.
This specific recipe fills 2x 475ml Ball mason jars to the brim and stores in the fridge for up to 3 months if it lasts that long.
Piccalilli
You will need:
1 onion
1 small head of cauliflower broken up into small florets
1 cup of grated carrots
7.5ml mustard seeds
1 tsp cumin powder
1 tsp turmeric
2 Tbsp hot English mustard
125ml castor sugar
2 cloves crushed garlic
375ml white wine vinegar
2-3 Tbsp corn flour
Instructions:
Bring seeds, spices, mustard, sugar, garlic and vinegar to the boil. Add onion, carrot and cauliflower and simmer for 5 minutes. Add a dash of water to corn flour to make a smooth paste. Add paste to cauliflower mixture and cook till thickened. Allow to cool. Spoon into a sterilized jars and seal. Keep refrigerated.
Piccalilli

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