Piccalilli, otherwise known, as Indian pickle is a traditional British interpretation of hewed picked vegetables combined with Indian spices. It makes a great accompaniment to naan, toast and dishes that need something to lift or contrast with.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
1. Place the vegetables in a large bowl and swirl the salt round so that all the surfaces are covered. Remove and place the vegetables in a colander over a large bowl. Rest a dishcloth and leave for about 24 hours. The bowl should collect any excess fluid.
Ingredients
Instructions
2. Top tip – there are various alternative ways to make Piccalilli, but the purpose of placing in salt with colander is to ensure that any excess fluid is drained off. It makes for a crunchier recipe.
3. The following day, ensure that the jam jars to be used have been steralised, washed and boiled in boiling water. Leave to one side covered.
4. Wash the vegetables in the colander under cold running water to remove the salt. Pat dry with a tea towel and leave to one side.
5. Measure out 50g of malt vinegar and lightly toast the coriander seeds for about three or four minutes. Add the cumin, turmeric and mustard powder. Mix to a paste.
6. Add the remaining vinegar and sugar and bring to the boil. Reduce the heat substantially and add the vegetables. Cook the vegetables for no more than three minutes before adding and dissolving the flour. The sauce will start to thicken up. Continue cooking under a gentle heat for a further three to four minutes. Switch off and set to one side.
7. In the absence of a jam funnel, use a slotted spoon to place the Piccalilli in the jam jars. Seal and place in a dry dark cupboard for about a month to allow the flavours to really meld.
8. Serve as required
