I was writing about preserving fruit and vegetables yesterday and mentioned pickles and chutneys. I’ve had a few disasters trying to preserve things – I don’t even want to think about the disaster that was my attempt to salt beans. They were lovely beans too, home grown!! One thing I am quite good at is the aforementioned pickles and chutneys, particularly Piccalilli. I’ve written about it before, but here’s a different version of the recipe I use (I tend to add in extra veg as they are available or as it occurs to me!)
- 2 lbs diced vegetables including beans and cauliflower and anything else you fancy
- 2 large onions, peeled and finely chopped
- 1 large red pepper, finely chopped
- ¼ cup salt (or less – I don’t like overly salty things so I do use less, but you must use some!)
- 1 lb sugar
- 16fl oz cider vinegar
- 2tsp mustard powder
- 2tsp turmeric
- 2tsp cornflour
- extra vinegar as needed
- put all the vegetables in a bowl, add salt and mix well. Leave to stand for at least 1 hour. Rinse and drain really well.
- mix the sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until the sugar is completely dissolved. Add the vegetables, bring back to boil and cook about 25 minutes.
- if the mixture is thin, mix the cornflour to a paste with the extra vinegar and stir through. Cook for a couple more minutes.
- spoon into warm sterilised bottles and seal. Eat immediately or keep for up to a year – I have never found this is possible!!!.