Ploughman's Lunch with Piccalilli
May 02, 2023 10:38pm- 35 mins preparation
- 1 hr 10 mins cooking
- Makes 6 cups pickle
Print
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
- 1In a large saucepan, combine all ingredients except cornflour, extra vinegar and the "to serve" ingredients. Bring to boil on medium, stirring constantly.
- 2Reduce heat to low. Simmer, uncovered, 10-15 mins, until vegetables are just tender.
- 3In 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.
- 4Pour 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.
- 5Arrange bread and piccalilli on a platter with accompaniments.
Notes
The piccalilli is best made a week in advance.
The Latest from New Zealand Woman's Weekly Food
- Kitchen TipsDon't miss out on HelloFresh's limited-edition burger collection
Food To Love
May 31, 2023 - Kitchen TipsUpgrade your cooking game with these practical kitchen tools and gadgets
Food To Love
May 26, 2023 - Kitchen TipsMake Mother's Day extra special with our ultimate foodie gift guide
New Zealand Woman's Weekly
May 07, 2023
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
