In the Marsala Rama garden we have seen a bit of a glut of vegetables during the last few weeks - anything from radish, to cauliflowers, to nasturtiums, to carrots. Tons of the stuff.
The cauliflowers in particular have done really well this year so we though why wait until the end of the season - let's use them now before the caterpillars do - here then is our Piccalilli recipe...
1kg of vegetables
100g Sea Salt
Choose whatever you like, but make sure cauliflowers are included as they are synonymous with piccalilli. We added in radishes, nasturtium seeds, carrots, courgettes, brocolli and onions.
Peel and wash the vegetables and cut them up so that they are bite sized - not too big, not too small. Place in a bowl and sprinkle on the sea salt. Mix with your hands until you feel all the veg is covered in the salt, then set aside for a day, the bowl covered with a tea towel, somewhere cool.
The next day, thoroughly wash the veg in cold water - two or three times if you can, to get rid of any excess salt that may still be around. Set aside.
10g Mustard Powder
1 x desertspoon of Mustard Seeds (yellow ones if possible)
10g Ground Turmeric
10g Ground Ginger
1 teaspoon of Cumin Seeds (ground up in a pestle and mortar)
1 teaspoon of Coriander Seeds (ground up in a pestle and mortar)
Slurp of Cider Vinegar
Add all of the dry spice ingredients into a bowl, including the cornflour and mix well. Now add a slurp of cider vinegar to slake the mix - this is important as you'll be adding this too to hot vinegar later in the recipe and if you do not mix it to a paste properly, you'll end up with big lumps. Add enough cider vinegar to make a thick batter like paste.
700ml Cider Vinegar
150g Granulated Sugar
Add the vinegar, honey and sugar to a pan a bring to the boil. Now add a little bit of this (not too much) to your slaked spice mix to introduce the hot liquid, to the cold one. Once mixed, add the loosened spice mix to the hot vinegar mix and boil gently - allowing it to boil for four minutes until it becomes think and unctuous.
Now add your vegetables to the liquid, folding them in gently until all are covered.
Finally, add your veg and spice mix to a sterlised kilner jar or similar - this will fit a litre jar quick snuggly.
Now - you are supposed to leave this for six weeks, before eating. No chance we say. But the longer you leave it, the better the flavour. That said, we've devoured a jar of the stuff the evening after making it - so good luck with that!
Easy Piccalilli Recipe...
MARSALA RAMA DIFFICULTY RATING...
Leave if for six weeks for even better flavours - if you can of course
Angela's easy Piccalilli recipe...
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