Hairy Bikers Piccalilli Recipe

This Hairy Bikers Piccalilli Recipe is a tangy and vibrant preserve, which uses mixed vegetables and classic English mustard. It’s a straightforward recipe, ready in about 20 minutes, plus 24 hours salting and 1 month curing time.

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Hairy Bikers Piccalilli Ingredients

• 1 kg mixed vegetables (e.g., cauliflower florets, green beans, shallots, carrots)
• 50g fine sea salt
• 600ml malt or cider vinegar
• 150g granulated sugar
• 3 tbsp English mustard powder
• 1 tbsp turmeric
• 2 tbsp cornflour (cornstarch)
• 1 tsp ground ginger
• 1/2 tsp dried chili flakes (optional)

How To Make Hairy Bikers Piccalilli

1. Salt the vegetables: Cut vegetables into bite-sized pieces. Place in a large non-metallic bowl, sprinkle with salt, mix well, and cover. Leave in a cool place for 24 hours.
2. Rinse and drain: Rinse vegetables under cold water to remove salt. Drain thoroughly and pat dry with a clean tea towel.
3. Prepare the sauce: Heat vinegar and sugar in a saucepan until sugar dissolves. In a separate bowl, mix mustard powder, turmeric, cornflour, ginger, and chili flakes with a little warm vinegar to form a paste.
4. Thicken the sauce: Stir the paste into the warm vinegar mixture. Simmer while whisking constantly for about 5 minutes until thickened like custard.
5. Combine and jar: Fold vegetables into the hot sauce to coat evenly. Spoon into sterilized jars, removing air pockets.
6. Pack and seal: Seal with vinegar-proof lids and let cool. Store in a cool, dark place for at least 1 month before eating.

Recipe Tips

• What vegetables are best for piccalilli?
  Use firm vegetables like cauliflower, carrots, green beans, and shallots for best texture.
• How long should I salt the veg?
  Salting for a full 24 hours helps preserve crunch and draw out moisture.
• How do I know the sauce is thick enough?
  The sauce should coat the back of a spoon and look like custard.
• How long does it last?
  Properly sealed, piccalilli can be stored unopened for up to 1 year.
• Is it meant to taste sharp at first?
  Yes, but after a month of maturing, the flavors mellow and develop.

What To Serve With Piccalilli

Piccalilli is a classic British condiment that pairs well with:

• Crusty bread or cheese sandwiches
• Charcuterie boards
• Cold meats or leftover roast
• Pork pies or sausage rolls
• Strong cheeses like Cheddar or Stilton

How To Store Piccalilli

Refrigerate:
Once opened, store jars in the refrigerator and use within 4 weeks.

Pantry:
Unopened, sealed jars can be stored in a cool, dark pantry for up to 12 months.

Piccalilli Nutrition Facts

• Calories: 300 kcal
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1200mg
• Total Carbohydrate: 65g
• Dietary Fiber: 6g
• Sugars: 55g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use white vinegar instead of malt or cider?
Yes, but it may give a slightly sharper taste. Cider vinegar adds a milder, fruitier note.

How long should piccalilli mature before eating?
At least 1 month to allow the flavors to mellow and develop fully.

Is it safe to water-bath can piccalilli?
Yes, for longer shelf life, you can use a water bath canner following proper canning guidelines.

Why is my sauce grainy?
Ensure the mustard and spices are fully dissolved in warm vinegar before cooking.

Can I make it spicier?
Absolutely—add more chili flakes or a pinch of cayenne pepper.

Try More Recipes:

• Hairy Bikers Lemon Meringue Pie Recipe
• Hairy Bikers Leek And Potato Soup With Milk Recipe
• Hairy Bikers Lamb Shanks Recipe