In the 18th and 19th centuries and indeed, before, besides being called the Indian Pickle or India Pickle, piccalilli was also known variantly as Picca Lillo, Paco Lilla and Pickle Lila. That is why you can create the Mary Berry Piccalilli recipe months before the holiday season and then open the jars when the season is near. Filed Under: mary berry Tagged With: mary berry piccalilli. Shopping List; Ingredients; If the recipe is available online , 2021 Share-Recipes.Net. Easy piccalilli recipe BBC Good Food. This fridge will make you smile over the holiday season. Start by preparing your ingredients: Peel your pickling onions Chop your cauliflower into small florets Top and tail your green beans and chop them into 1cm lengths. fine for parking in handicap spot in ohio. (You may , See Also: Chicken Recipes, Food RecipesShow details, WebRemove from the pan and reserve. Im not sure why youre having trouble saving to Pinterest. Add onion and cauliflower and simmer for 5 minutes. Simmer for 2 minutes until smooth and thick. However, I am unable to save my favourites to Pinterest even though you have the P symbol. Toss together to coat with the salt. Etymology []. I love that photo of your father-in-laws parents the men all look perfectly warm, while the women look like the had to have been COLD! After opening, refrigerate for up to 1 week. Notes Click here for how to , See Also: Piccalilli recipe ukShow details, WebMethod Put the vegetables into a non-metallic bowl. I would love to know how you get on with the shorted soaking time and salt. British people love their pickles. Put the vinegar in a pan, using a little to mix dry mustard to a paste and add all the other spices and sugar where used; simmer together till slightly thick; drain vegetables well, pack into sterilized jars and cover with hot mixture. However, I think that the flavour is just all wrong for piccalilli. Its a British staple for sandwiches, picnics and charcuterie. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cut up the cauliflower into little florets, see the images to get an idea of size, but about 2.5cm (1) is a good guide. Chop cauliflower into small florets, discarding the stalk. Chop your cauliflower into small florets Have a lovely Christmas. There is a whole lot of leeway with the vegetables that you can use in making your own piccalilli. Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube, 2001-2023All Rights Reserved Delia Online. Melt butter in a saucepan over high heat. Love the addition of different veggies in it. This spicy piccalilli recipe will keep in a cool, dark place for up to a year and makes a great homemade gift. Slice all vegetables into 1/4-inch thin slices. 220g small pickling onions This latter description was coined by Lady Ann Blencowe, according to Wiki, in 1694, in her Receipt Book, of which I own a copy. Cut a strip of card the same size as the top of the tin, cover with foil, then press on top and weigh down with some tins. First of all put the chopped onions into a preserving pan or large casserole or saucepan with 10 fl oz (275 ml) of the vinegar. It contains more than 100 of Mary's fuss-free dishes to make for friends and family, including all the recipes from the show. December 21, 2022 December 20, 2022 by Emma. They love anything pickled. 1.No ploughman's is complete without this. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. How do I make less salty - would it just be to reduce the amount of the overnight soaking. Combine the vinegar, sugar, spices, garlic and chilli in a large saucepan and bring to the boil. Drain and allow to dry. Hi thanks for the recipe. Your recipie looks lovely! In another saucepan, add sugar, honey, flour, mustard, turmeric, and celery seeds. This recipe is very nicely layed out too. Explore. Once opened, store in the fridge. Your lovely recipe has reminded me I need to make some again - it's been a few years. By continuing to use Over 50 recipes to make the most of this hugely versatile ingredient. Click here for a brief history and recipe for Piccalilli, an old English pickle made with various vegetables and spices. When I posted my recipe for Ham Hock Terrine, one of my readers got in touch with me and asked me for a recipe for Piccalilli to go with it. I did rinse but maybe not enough. Simmer the sauce for about 5-10 mins until it thickens slightly. A good guide would be a small carrot, a small cucumber and a small courgette (zucchini), with a handful of green beans. Measure the butter into a bowl and slowly beat in the sugar using an electric hand mixer. from Mary Berry Cooks Up A Feast With a festive chestnut, cranberry and brie filling, Mary Berry's delicate parcels offer a taste of Christmas in every bite. Leave to cool, then store in a cool dark place. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months. I love pickled vegetables and this seems like a great recipe to quench that thirst for some pickled goodies with my dishes! The sauce is a rich combination of vinegar, turmeric (which gives its distinctive color) mustard powder, ground ginger and nutmeg that develops deep flavor the longer it sits. This is the perfect recipe for using up those winter vegetables before we get some bright young crops. Rinse with cold water and drain thoroughly. Oct 7, 2014 - Don't get in a pickle with this classic piccalilli recipe. How she managed to do all of this with eight children is beyond me. It brings a strong punchy flavour; the cider vinegar is not too harsh or acidic, with just enough fruit sweetness in the background. 15g black peppercorns Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly. Stir well to mix, then spoon the piccalilli into warm sterilised jars (see below), with waxed discs and tight lids. ADVERTISEMENT In a large stainless steel pan, place the dark malt vinegar, white wine vinegar, pickling spice, and sugar. I hope this makes sense, and enjoy , Awesome thank you. I read all the comments before making your recipe,I reduced the soaking time to 14hrs & reduced the amount of salt added to mix to 50g,vegetables were well rinsed 3 times,before adding to steralised jars I tasted the 'juice' it was inedible - the vegetables were strained of juice & vegetables placed/sealed into jars - I do not have a problem with salt so will try again with shorter soaking time & 25g salt, sorry, you didn't like the sauce it is really hard to know the best option in a recipe like this as tastes have changed so much over the year. Add the vegetables and cook gently for 2-3 minutes. Cover with a towel and leave for 1 hour. Why notsubscribetoRecipes Made Easyfor my weekly newsletter? Add some vinegar and mix till it forms a smooth paste. When the vegetables have just started to soften (you want your piccalilli to have a crunch) add the remaining vinegar and stir in the cornflour. Everyone I gave jars to asked for more-its well loved in our house too. In a cup, mix the flour, turmeric and mustard powder with just enough vinegar to get a smooth paste. Add the spice paste. Nice to read about the use of mustard oil and the Indian connection here Azlin. Again, it is optional in the recipe here. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add a dash of water to cornflour to . Rinse the vegetables thoroughly in cool water for about 1 minute. Yours looks and sounds like I would really enjoy it. Stir the vegetables up in that time, a handful of times if salting overnight. My choice ofvegetablesare chopped cauliflower, shallots, cucumber, and green beans which are typically what you will find in most piccalilli recipes. A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. Now, take the lid off and stir in the cucumber, beans sugar and garlic. You will need to scan the product properly if you want to extend its shelf life or store it outside the fridge. Piccalilli is a perfect appetizer for , See Also: Green tomato piccalilli recipeShow details. This spicy piccalilli recipe is wonderful served as a relish with Cheddar or a pork pie. Takes 15 minutes to make, 40 minutes to cook, plus overnight soaking, 500g cauliflower, broken into small florets, 150g fine green beans, topped and tailed, cut into 2.5cm lengths, 225g banana shallots or big shallots, halved and cut into 3mm slices, 900ml distilled malt vinegar, plus 4 tbsp extra, 1 medium-hot red chilli, deseeded and finely chopped. This recipe is great with cold turkey or ham. Just in case. Stick to the cauliflower weight that Ive given here though, as cauliflower is quite the main player here. Facebook. The first published dated reference to parkin was collected from 1728 from the West Riding of Yorkshire Quarter Sessions when Anne Whittaker was accused of stealing oatmeal to make parkin. Drain. Thank you for the response. I will reduce the salt and the soaking time and let you know the results. Ive found by leaving it in a dark cup board for over a year it was even better! I have found some people love it as it while others like yourself don't find it edible. I always feel very nostalgic about Piccalilli, but I never remember eating much of it as a child, so wasnt sure why. To make piccalilli, place vegetables in a large bowl, add the salt and toss to combine. Mix the flour, sugar, mustard powder, turmeric and ginger together in a pan with a little of the vinegar to form a smooth paste. Spend a day with Rachel de Thample We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. This is great to hear, thank you for sharing. I am very interested in this recipe as my husband does enjoy the homemade piccalilli that I purchased from the Farmers Market. If you like the recipe, dont forget to leave me a comment and that all important, 5-star rating! Reserve the malt vinegar liquid. If an account was found for this email address, we've emailed you instructions to reset your password. I go down the sprinkling route, but I do let the vegetables rest in the salt overnight. Pack down and cover loosely with excess clingfilm. Reduce the heat and cook for 15 minutes. Crack your black peppercorns in a pestle and mortar. Deborah. STEP 3 Slice your courgette into 5mm slices and then chop each one into four sectors. View all authors. Tip all the vegetables into the saucepan and sprinkle the sugar all over. Ive heard of piccalilli but have never tried it. Basic ingredients for mary berry piccalilli 1 . 20g ground ginger Quantity provided should make 3-5 jars of piccalilli Makes three 350ml jars. Return to the boil and add 30g cornflour, which has been added with 1 tablespoon of cold water. All the vegetables should be just-cooked, with some crunch left in them. How could I refuse, it's a perfect partner to the terrine. Some people soak their vegetables in salted water, while some just sprinkle the salt all over, turning the vegetables a few times in the process. Love homemade piccalilli and hate the bought stuff. Simmer uncovered about 10 minutes until the vegetables are tender. Does that make sense? Drain the veg and wash well under cold 1.Put the veg in a bowl and toss with 2 tbsp sea salt. When autocomplete results are available use up and down arrows to review and enter to select. Drain well. Now place all of your prepared vegetables into a large mixing bowl adding the salt, and mix thoroughly until everything is coated in salt. Boil for 3 minutes; transfer to ice water to stop cooking. . Adjust caps. Preserving our homegrown and locally sourced produce is one of the key elements of River Cottage life. Add a couple of tablespoons of. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. 25g (2 heaped tablespoons) English mustard powder 10g (3 teaspoons) Ginger powder 5g (2 teaspoons) Coriander seeds (ground or powder) and 2 tsp turmeric powder. Tasting good I think is the most important thing. ifsi virtual learning. This piccalilli recipe is quick and easy! This looks just like my mums. 1 hours ago STEP 1 Put the veg in a bowl and toss with 2 tbsp sea salt. Thank you, Sally. Mustard oil adds a lovely dimension to piccalilli as it has a certain sharpness and pungency to it, and reminds me of my grandmothers pickles. What is interesting is that my father-in-law, who is 80, remembers his mum making piccalilli when he was young and he distinctly recalls her using dried chilli on the odd occasion, as well as apples. With mixed vegetables like cauliflower and carrot, this is a recipe that grandmothers have made for many years. This recipe is from Delia's Happy Christmas. Drain well. Store the piccalilli in a cool, dark place for at least 2 weeks before using. Add the vegetables , See Also: easy piccalilli recipeShow details, WebInstructions. Don't subscribe Sorry about the confusion. Always use sterlised jars! In a large jug, stir the salt into 2.5 litres cold water until it has dissolved. We have sent you an activation link, Chop your ingredients into equal sizes The vegetables should still all be slightly crisp - so don't go away and forget them. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly. The higher up above sea level you are, the longer you need to simmer your jars for. It is a good relish to have on hand and would be tasty in a ham sandwich. The times indicated are the actual hands on time. Add all the vegetables to a large bowl, cover with water and stir in the salt. Mary Berry is a prolific author of best-selling cookbooks and there's a brand-new Cook and Share book released on September 1 2022 to accompany the BBC2 series. Oh I just love this recipe and everything about this post. Bake for 25 to 30 minutes until golden brown and springy to the touch. As I use mustard oil in my kitchen for Bengali recipes, I always have some at home, and so sometimes I use mustard oil, sometimes, I go down the tasteless vegetable oil route. Piccalilli is a classic English pickle that is perfect with cold meats, a ploughman's, or pork pie. Required fields are marked *. Thank you so much. Yum, I will have to make this for my family soon. Ingredients (10) Method: Bring seeds, spices, mustard, sugar, garlic and vinegar to the boil. The first editions after her death contained an obituary notice, but later editions did not, allowing readers to imagine that every . Mix until the sauce thickens. The amount of salt people like in their food is so personal so I guess with a recipe like this it is really hard to keep everyone happy. Cover with a towel and leave for 1 hour. Have you added broccoli to a stew full of vegetables? After 1 hour drain the vegetables. Bring to the boil, whisking with a balloom whisk, and gradually adding the remaining hot vinegar. The vinegar and sugar solution will help to hydrate the spices, making it easier to mix them. Mix well, cover the bowl with a tea towel and leave in a cool place , WebHeat a large, deep non-stick frying or saut pan until piping hot and add 2 tablespoons of the oil. 220g courgette Process 10 minutes in boiling water bath. Bakes in just 2 hours 15 mins. Enter the email address associated with your account, and we'll send you a link to reset your password. Peel/seed/chop cucumbers. Mary Berry Cooks - Mary Berry 2014-02-27 THE NUMBER 1 BESTSELLER! Spoon into hot sterilised jars and seal. With over 50 recipes ranging from pizza, steaks, and tacos, to sushi, piccalilli, curries, and chocolate chip cookies, there is something for everyone, and seemingly nothing this vegetable can't do! Many, like her French Onion Soup, Steak Diane, and Cinnamon . Its a lovely gift to give at Christmas, as leftover turkey is transformed when sandwiched between bread with this magical preserve. The Lancashire schoolmaster and poet Tim Bobbin describes tharf cake in 1740, and this is recognisable as a parkin. 600ml (2.25 cups) apple vinegar 200g granulated Sugar Gently bring the vinegar and sugar to a boil. Love this recipe Azlin.i love the fact that u have used mustard oil..which is a must in most Indian picklesAs always a well written recipe:). While she might not be appearing on future . See above. Its great cold out of the fridge with cold meats, cheeses, and even pork pies. Add chopped red pepper. The next day put the vinegar into a. unique traits of plants, animals and humans. It will keep if stored in a cool dark place for up to 18 months, unopened. Crack your black peppercorns in a pestle and mortar. Mix well, cover and leave in a cool place for 24 hours. I have to agree with you, especially on picklingstick with the original favorites until you master it. Mary Berry Rick Stein +63. My mother would make a paste of spices and the whole house would smell of vinegar as the turmeric got to work colouring the vegetable mixture luminous yellow. Great flavors. The origin of the word parkin is unknown. How to make creme au beurre 1 large carrot peeled, diced 5% of vegetable weight in sea salt (My vegetables were 750g, so I used. Always good to be reminded the things we like to make. 500ml malt vinegar They are to be pickled for 3-4 weeks then refrigerated for up 1 week after opening. Find our top recipes Roast turkey, roast potatoes, stuffing, roast carrots and parsnips, Yorkshire puddings, sprouts (if you can stand them) and plenty of gravy. Add the cauliflower, carrot and green beans and cook for 6 minutes. Your email address will not be published. With mixed vegetables like cauliflower and carrot, this is a recipe that grandmothers have made for many years. all ingredients ? Ooooh, piccalilli! This was an awesome read. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly. You could also reduce the soaking time and or reduce the amount of salt by about but it may affect the keeping qualities, not a problem if you eat it quickly but it might not keep for months ( I keep meaning to test it with less to see how long it will keep but haven't had a chance). The pickled veggies look so good and tempting. I love broccoli, it is, quite possibly, my favourite vegetable. Rinse vegetable mixture under running water, then drain. I soaked the veg in less salt as worried about too much & it worked equally fine, veg were still crispy & retained crunch well/lasted well. Thanks Fiona. Top and tail your green beans and chop them into 1cm lengths. This popularBritishcondiment is usually served with cheese platters, but can also transform a simple ham sandwich or used as one of the components of thePloughmans lunch. It was only after I asked her recently for her Piccalilli recipe that she recalled how much of it she made when we were little. All rights reserved | Email: [emailprotected], Spicy Shrimp Corn Sausage And Potatoes Recipe, Circus Animal Cookie Blondies Healthy Low Calorie, Low Carb Smoked Salmon Stuffed Avocados Healthy Keto Recipe, Giovannis Hawaiian Food Truck Garlic Shrimp Recipezazz, Everyones New Favorite Strain Is The Blue Cookie Cannabis Strain, Pillsbury Crescent Roll Breakfast Casserole, Philadelphia Cheesecake Recipe Original Kraft, Pappadeaux Alligator Dipping Sauce Recipe, Pioneer Woman Sloppy Joe Mac And Cheese Recipes. I have seen mango and other ingredients used in recipe, but these are not typically British. Alternate tomatoes, onions, and peppers in cheesecloth, sprinkling salt between each layer. The carrots are optional and I just added them for color. The vegetables used need to reflect the British nature of the condiment and that are easily available. Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove , See Also: English piccalilli recipeShow details, WebMethod. Leave to one side until needed. Jump to Recipe. Remove with a slotted spoon and add to the other vegetables in the bowl. Today. I have to try to make it! Glad you got it how you like it. Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Gradually stir in the remaining vinegar. Tips to get the perfect piccalilli INGREDIENTS 200g red onion, cut into thin wedges through the root 250g runner beans, de-stringed and cut into 2cm pieces 250g courgettes, peeled and cut into 2cm slices 250g carrots, peeled and. Drain the vegetables and rinse very well in cold water. Your email address will not be published. I hope this helps. Start the piccalilli recipe a day ahead. Ingredients 2 x 500ml bottles cider vinegar 2tbsp coriander seeds, lightly crushed 1 small cauliflower, broken into florets 2 onions, peeled and chopped 300g runner or French beans, sliced 2 courgettes, chopped 2 red chillies, deseeded and sliced 2 cloves garlic, peeled and crushed 150g granulated sugar 4 level tbsp English mustard powder Ingredients: braising beef; shallots; carrots; button mushrooms; ale; onion marmalade; Worcestershire sauce; bay leaves; self-rising flour; shredded suet; horseradish sauce; parsley 2 Chilli con carne (page 89) from Mary Berry Everyday: Make Every Meal Special by Mary Berry Categories: Chili; Main course; American; Mexican Hi where does the sugar come in, its listed in ingredients but not in instructions please. I think I will combine your instructions with the ingredients lists on the label. Do you cold pack the recipe for the English Piccalilli? "Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. Heres the link:https://www.pinterest.com/culinaryginger/culinary-ginger-british-recipes/, In your photo looks like you have carrots in it but no mention of them in recipe. Place all the vegetables into a large glass bowl and sprinkle the salt all over. In this brand-new official tie-in to Mary's much-anticipated BBC2 series, the nation's . I love all sorts of pickled stuff so Im sure Id enjoy this! Not knowing how to make the sauce I followed the recipe & found a bit too sharp so got to the desired taste easily, adding extra sugar a few dried chilli flakes too-worked brilliantly. In order to continually improve our website, we collect I would allow at least a month, although this recipe does taste surprisingly good straight away. Nadiya Bakes recipes - BBC Food . After reading this I think I need to try again! Composition. The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen . Pinterest. ago. Gil Im very pleased you liked it. Ladle the piccalilli into jars and place the lids on tightly while still warm. Place in a large mixing bowl and scatter the sea salt over. Otherwise, it will burn. Now you can stay up to date with all the latest news, recipes and offers. Peel your pickling onions Its gorgeous served on the side with curries or shepherds pie and as part of a traditional ploughmans platter. Combine chopped vegetables. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little water. Dice the courgette into 1cm chunks and cut the beans into 1cm lengths, and the onion into 1cm dice so all the , WebMethod Put the vegetables into a non-metallic bowl. Lightly pickled vegetables in a spicy aromatic sauce, Homemade Piccalilli is easy to make and tastes far superior to any commercially made piccalilli. There are not really many dishes that this relish would not complement. 15g cornflour I also added a spoon of curry powder and more sugar, because I prefer the sauce sweeter. Cook over a low heat stirring until the mixture comes to the boil and thickens. Mix the salt and vegetable, then cover and place in the refrigerator for 24 hours. The recipes were highly structured, in contrast to those in earlier cookbooks. Giu 11, 2022 | how to calculate calories per serving in a recipe. Add the turmeric paste and give it a good stir, then pour the rest of the vinegar in. It will not make it too salty as the salt is then rinsed off. Chop all of the vegetables into bite-size pieces. This is as English as pork pie and very difficult to buy commercially - I've never found a good bought version except in small delis and farm shops. magazine for HALF PRICE, Join newsletter for latest recipes, offers and more, PLUS 8 instant tips. Some people salt their vegetables overnight, some do it for just an hour or two. Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. 220g salt Place your jars in a large saucepan or stockpot of simmering water. Cover and simmer for 8 minutes. Im an American cooking this for my British boyfriend!! Store your piccalilli in a cool dark place. Look forward to hearing how you get on. Christmas: Chutneys, Pickles and Preserves, Win one of ten Delia Online Little Gem Frying Pans, Win tickets to see Sophie Okonedo in Medea @sohoplace, 250g cauliflower, divided into 2.5 cm florets, 175g small onions, quartered and cut across, 200g cucumber, peeled, quartered legthways and cut into 5mm slices, 475ml malt vinegar, plus 2 tablespoons extra, 1 clove garlic, crushed with teaspoon salt, Giardiniere Pickles (Italian Gardener's Pickles), Quails' Eggs with Cracked Pepper and Salt. For dessert, Christmas pudding and/or mince pies, with cream or maybe some brandy butter. So broccoli in your piccalilli have a go and let me know what you think! Or follow me onInstagram,TwitterandFacebookto never miss a recipe. You will also need a preserving pan or a heavy-based saucepan; and three 350ml jars all with glass or plastic lids (vinegar corrodes metal) and all sterilised. WebIngredients 2 x 500ml bottles cider vinegar 2tbsp coriander seeds, lightly crushed 1 small cauliflower, broken into florets 2 onions, , See Also: Easy piccalilli recipeShow details, WebCover and let stand overnight. , See Also: green tomato piccalilli recipeShow details, Web100g green beans, trimmed and cut into 4cm lengths 1 bay leaf Method Place the malt vinegar, garlic, coriander seeds in a large heavy based pan and bring to the boil, add , See Also: new england piccalilli recipeShow details. As she spoke I remembered sitting in the car watching jars of gooseberry jam dance in a small cardboard box as we bounced along country roads into town to deliver it. And thats what I do with my piccalilli. Use a pestle and mortar or spice grinder. Once opened,store in the refrigerator and consume within 4 weeks - although it is likely to disappearlong before that as it tastes so good. Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ground ginger and nutmeg to a large saucepan and bring to a simmer. Increase the heat and stir everything together and bring to a simmer. Thank you!And if you make the recipe, share it on any platform and tag me@azlinbloor, and hashtag it #linsfoodLin xx. If the broccoli is left in there for just a minute too long, it turns a horrible green, falls apart and just takes over everything! And yes, it will become Christmas presents for the discerning few . , WebDirections Add all the vegetables to a large bowl, cover with water and stir in the salt. Prepare the vegetables. Bakewell tart by The Hairy Bikers. Bring the mixture up to simmering point again and cook for a further 5 minutes uncovered. Once boiling add the spice paste and simmer for four minutes so the cornflour thickens the sauce. When I make piccalilli for clients, I always ask if theyd like chillies or not. Turn the heat off and let the jars sit in the water for 5 minutes. Subscribe to receive new posts via email: This Piccalilli recipe is a mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce. Spoon into the warm sterilised jars and cover tightly. Let the piccalilli mature for at least 2 weeks, in a dark, cool place before eating.
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