This is a traditional recipe for picalilli using seasonal vegetables where you get a nice pickle you can use with everything from cheese to meat or as the basis for remoulade. The recipe here is not so strong, but you can adjust it with more chili. Furthermore you can choose the vegetables you want. I always use cauliflower, as it in one or another way is decorative. I have used my own homemade apple cider vinegar, but it can be replaced with another mild vinegar. Your picalilli can be eaten right away, but my recommendation is that you let it store for at least one month before you eat it.
1 kg cleaned vegetables, such as cauliflower, beans, carrots, onions, celery, peas, cucumbers, red pepper
60 gr fine sea salt
40 gr mustard flour
40 gr corn starch
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon dried cilantro (powder)
2 tablespoons good curry
250 gr eco can sugar
700 ml apple cider vinegar
How to cook
Cut the vegetables into bite-friendly pieces, place them in a bowl and sprinkle the salt on. Mix it well a few times and leave for a day with a tea towel over. Then rinse the vegetables thoroughly in cold water and let them drip off. Note that you do not need additional salt in the next steps.
Mix cornstarch and spices along with a small blob of vinegar in a pan to a thin paste which must now have about 5 minutes heat to release the aroma of the spices. Meanwhile warm the rest of the vinegar with the sugar until this is dissolved. Add this to the paste and heat until boiling.
Pour the drained vegetables in and turn off the heat after 2 minutes – it does not have to boil. Pour your picalilli in sterilized jars and stor far away until winter comes 😉