This is the favourite pickle of Mr S. The origins of this pickle are in south east Asia. One of the first recorded recipes for making this in the UK was written by Mrs Raffald in 1772 in her cookbook. The original recipes have cucumbers in them rather than courgette (zucchini), and hers had cabbage, radish, kidney beans and beetroot in it, which shows that you can use any seasonal vegetables that you have. My great gran used to put carrots in hers. This particular recipe comes from an old lady that died a couple of years ago, and it was her Mum’s recipe, and so we think about her each time we eat it or make it.
4lb of mixed vegetables.(we used cauliflower, green beans, courgette and onion.)
4oz salt (don’t worry you rinse this off)
1 tbsp English mustard powder
1 tbsp turmeric
24fl oz of white vinegar
3 tbsp corn flour
1 tbsp chopped ginger.
- Cut the vegetables into small pieces and place them into a large bowl.
- Sprinkle the vegetables with salt and leave for 24 hours, mixing them up now and again
- Rinse them really well (or else your piccalilli will be salty).
- In a cup mix the turmeric, cornflour, mustard and sugar together and mix with 4 fl oz of the vinegar.
- Chop the chilli up small and grate the ginger and place in a pan with the rest of the vinegar.
- When it comes to a boil add the mixture in the cup which will thicken the sauce as you boil it more for a few minutes.
- Add the vegetables and boil for a further 5, stirring constantly.
- Place into warm sterilised jars, and place a lid on the top and label.
- This will last at least a year. We have eaten it after 2 years and it has been fine.This recipe is cheap to make, especially if you grow your own vegetables. It is also quick and easy. It is lovely served with cold meat in a sandwich or on a dinner plate, and I love it with cheese as well.