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Piccalilli
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With a hint of mustard and spice, Josh Eggleton's piccalilli recipe is simply the greatest accompaniment to rich terrines and cold meats. The recipe does use Xanthan gum, which is available online.
First published in 2015
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Ingredients
Metric
Imperial
- 1 cauliflower, cut into small florets
- 100g of small onion, peeled
- 2 shallots, finely diced
- salt
- 1 cucumber, deseeded and cut into large dice
- 310ml of white wine vinegar
- 150ml of malt vinegar
- 1 red chilli, deseeded and chopped
- 50g of caster sugar
- 1 pinch of turmeric
- 50g of English mustard powder
- 2g of xanthan gum
SAVE RECIPE
Equipment
- Stick blender
Method
1
Combine the cauliflower, onion and shallots in a bowl then sprinkle with a generous pinch of salt and leave for 24 hours
- 1 cauliflower
- 2 shallots
- salt
- 100g of small onion
3
Boil both the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli
- 310ml of white wine vinegar
- 150ml of malt vinegar
- 1 red chilli
4
Mix the sugar, turmeric and mustard powder
- 50g of caster sugar
- 1 pinch of turmeric
- 50g of English mustard powder
5
Combine with the reduced vinegar and bring to the boil, then cook for 3 minutes. Cool, then thicken with the xanthan gum using a stick blender
- 2g of xanthan gum
6
Tip the vegetables into the mixture and combine well. Leave to macerate overnight, then keep sealed in a clean jar in the fridge until needed
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