Piccalilli with Nasturtium Seeds
Search the web for River Cottage Picalilli and you will find a good few folks using this recipe so it must be good.
1kg washed, peeled vegetables. Select 5 or 6 from the following: cauliflower or Romanesco cauli, green beans; cucumbers; courgettes; green or yellow tomatoes or tomatilloes; carrots; small, silver-skinned onions or shallots; peppers; nasturtium seed pods.
50g fine salt
10g ground turmeric
10g English mustard powder
15g mustard seeds
1 teaspoon crushed cumin seeds
1 teaspoon crushed coriander seeds
600ml cider vinegar
150g granulated sugar
Cut the veg into small, even , bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave n a cool place for 24 hours, then rinse the veg in cold water and drain thoroughly.
Blend the cornflour and spices to a smooth paste with a little of the vinegar. Put the rest of the vinegar in a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the spice paste, stir well and return to the pan. Bring gently to the boil and boil for 3-4 minutes to release the flavours into the thickening sauce.
Take the pan off the heat and carefully fold in the veg.
Pack into warm, sterilised jars and seal immediately with vinegar proof lids. Leave (if you can) for 4-6 weeks before opening and use within a year.
Makes 3x340g jars