Much excitement as we start concocting our Gluten, Wheat and Dairy Free Piccalilli or as my 7yr old daughter called it "Picadilly"! Not much in the line of recipes for green beans, courgettes and cauliflower except for this tasty pickle. We have to wait 3-6 weeks before piling it on to our Rye Sour dough bread and sheep's cheese ploughman's but hey what is a few weeks for such culinary delights!
Find 2kg of peeled vegetables out of your fridge, larder, freezer or kitchen garden which must include
cauliflower, green beans, courgettes,carrots,peppers and spring or red onions but generally anything which wont totally collapse and dissolve into the sauce.
100g fine sea salt
25g tumeric powder
25g English mustard powder
25g ground ginger
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1.2 litres cider vinegar
300g unrefined granulated sugar
100g local honey
Cut all the vegetables into small bite size bits. Place in large colander over bowl and sprinkle vegetables with salt. Mix well and leave for 24hrs. Rinse with very cold water and leave to drain.
Blend all the other dry ingredients in a small bowl with a little of the vinegar. in a big pan put the remaining vinegar with the honey and bring to boil. Mix in the paste and then combine until smooth. Add all the vegetables and bring it all to the boil and cook for about 5 minutes or until bubbling and thickened. Pack the pickle into warm sterilized jars, seal and wait.....................YUM