Name: Ploughman’s Lunch with Piccalilli
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Ingredients: 5 onions, roughly chopped; 1/2 small cauliflower, chopped coarsely; 2 cups apple cider vinegar, plus 2 tbsp extra; 2 celery stems, chopped; 200 grams cherry tomatoes, halved; 1 large carrot, roughly chopped; 1 cucumber, thickly sliced; 1 cup caster sugar; 1/4 cup salt; 2 garlic cloves, crushed; 1 long red chilli, whole; 1 tablespoon ground turmeric; 2 teaspoon Dijon mustard; 1/2 teaspoon ground ginger; 2 tablespoon cornflour; Crusty bread, cheddar, sliced cold meat, pickled onions, boiled eggs, sliced radish, celery sticks, to serve

Ploughman’s Lunch with Piccalilli

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Makes 6 cups pickle

Prep

35M

Cook

1H 10M

Total

1H 45M

Ingredients

5 onions, roughly chopped

1/2 small cauliflower, chopped coarsely

2 cups apple cider vinegar, plus 2 tbsp extra

2 celery stems, chopped

200 grams cherry tomatoes, halved

1 large carrot, roughly chopped

1 cucumber, thickly sliced

1 cup caster sugar

1/4 cup salt

2 garlic cloves, crushed

1 long red chilli, whole

1 tablespoon ground turmeric

2 teaspoon Dijon mustard

1/2 teaspoon ground ginger

2 tablespoon cornflour

Crusty bread, cheddar, sliced cold meat, pickled onions, boiled eggs, sliced radish, celery sticks, to serve

Method

1.In a large saucepan, combine all ingredients except cornflour, extra vinegar and the “to serve” ingredients. Bring to boil on medium, stirring constantly.

2.Reduce heat to low. Simmer, uncovered, 10-15 mins, until vegetables are just tender.

3.In a small bowl, combine cornflour and extra vinegar. Add a little hot liquid to bowl to equalise temperature, then stir into vegetable mixture. Bring back to boil, stirring. Simmer 3-4 mins, until thickened.

4.Pour into warm, sterilised jars while hot. Seal and label. Store in a cool dark place for at least 1 week before serving. Store in the fridge once opened.

5.Arrange bread and piccalilli on a platter with accompaniments.

The piccalilli is best made a week in advance.
Note

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