Piccalilli is a sort of English version of the Indian pickles served with many dishes. A yellow pickled vegetable type...
100g | carrots peeled and chopped into small cubes |
500g | cucumber, peeled and diced |
500g | pickling onions, halved |
500g | cauliflower, broken into small florets |
125b | broccoli, broken into small florets |
100g | caster sugar |
2tbsp | organic honey |
1 teaspoon | Steenbergs organic Mustard powder |
1 teaspoon | Steenbergs organic ground Ginger |
1 teaspoon | Steenbergs organic ground Coriander |
1 teaspoon | Steenbergs organic Chilli powder |
1 teaspoon | Steenbergs organic Tumeric |
800ml | distilled cider vinegar |
2 tablespoons | organic plain flour |
This Steenbergs Chilli Piccallili will keep for a number of months and get better with age in a dark cupboard. Ideally make in November for giving as Christmas presents. A great way to use up your old Steenbergs jars as opposed to recycling.
Another great recipe from The Devilled Egg - online cookery school
Tandoori Masala Mediterranean pickle delicious with curries, cold platters etc.
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