Purple Piccalilli
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Purple Piccalilli
Recipe By Michael Weldon
Ingredients
50 g salt
1 ltr water
1 Coles purple cauliflower, broken up into small florets
1 zucchini, large diced
100 g green beans, cut into 5cm lengths
4 small red onions, cut into wedges
1 beetroot, cut into large dice
Pickling Liquid
1 cup apple cider vinegar
1 cup Coles white vinegar
1 beetroot grated
1 tbs coriander seeds
1 tbs mustard seeds
1 tsp black pepper kernels
1 tsp chilli flakes
¼ cup caster sugar
To Finish
50 g butter
50 g Coles plain flour
1 tsp mustard powder
Method
Combine cauliflower, zucchini, green beans, onion and beetroot in a large glass bowl, and coat in salt. Allow to rest for 2 hours.
In a saucepan, combine the pickling liquid. Over a medium head bring to the boil then reduce to a simmer and simmer for 5 minutes then allow to cool to room temperature and strain.
In a colander, rinse the vegetables from excess salt.
Bring a large saucepan to a simmer then add in the vegetables and simmer for 5 minutes until the vegetables start to become tender.
In a saucepan over a medium heat, melt the butter then add the flour and cook off until it has the texture of wet sand. Pour in half the pickling liquid and stir until the mixture is smooth, add the rest of the liquid. Add the vegetables into the sauce mixture and mix to coat all the vegetables in the pickling sauce. Add in ½ cup water. Cook for 10 minutes or until the vegetables soften, then spoon into sterilised jars. Leave the piccalilli for a week for the flavours to cure and the vegetables to pickle. Serve with cheese boards, on sandwiches or with roast meats and store refrigerated once opened.
