Piccalilli
This recipe combines tangy pickled onions with a medley of fresh vegetables, all coated in a flavorful piccalilli dressing. The pickled onions add a zesty kick, while the crispy fried onions provide a satisfying crunch. This dish is a delightful mix of textures and flavors that will surely brighten up any meal.
— Constant Cookbook
Ingredients
- 500g courgettes
- 500g cauliflower
- 400g small silverskin pickling onions
- 100g table salt
- 100g golden caster sugar
- 1 tbsp English mustard powder
- 400ml white wine vinegar
- 25g plain flour
- 2 tsp turmeric
- 1½ tsp ground ginger
Instructions
- First, make the pickled onions. Pour the vinegar and 50ml water into a small saucepan. Add the sugar, 1 tsp salt and the mustard seeds and simmer over a medium heat, stirring occasionally until the sugar has dissolved. Put half the onion into a heatproof bowl and pour the hot liquid over. Leave to cool slightly, then cover and leave to pickle in the fridge for 2 hrs.
- Bring a large pan of salted water to the boil and cook the potatoes for 10 mins. Add the cauliflower and beans, and cook for 2 mins more, then drain.
- Heat a depth of 3cm sunflower oil in a small heavy-based saucepan until a small cube of bread dropped into the oil turns golden within 20 seconds. Carefully drop the rest of the onion into the oil and fry for 1-2 mins, or until golden and crisp. Transfer to a sheet of kitchen paper and sprinkle with salt – this will help keep the onions crisp.
- Mix the piccalilli and olive oil together in a bowl. Toss with the cooked potatoes, cauliflower and beans, along with the radishes and cucumbers. Toss in the pickled onions, then tip into a serving bowl and top with the crispy onions.
Yield
MAKES 4 x 450g jars
Nutrition
- Calories: 267 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 1.8 milligram of sodium
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