Ploughman’s Lunch with Piccalilli

6 cups pickle
1H 10M
1H 45M



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.


Related stories