Quick Piccadilly

Gardener:Birdhouse bend

Date:17 Nov 2021

Blog Type:Mini Challenge - VEGETABLE RECIPES


  • 500g cauliflower , cut into small florets
  • 200g courgette , cut into small chunks 
  • 2 carrots, trimmed and cut into really fine pieces I even have grated
  • 1 onion peeled and cut in half then slice longways real fine and 1/2 a capsicum finely diced
  • 600ml malt vinegar
  • 3 tbsp English mustard powder
  • 1 tbsp coriander seeds
  • 2 tbsp black or yellow mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 4 tbsp plain flour
  • 200g caster sugar


  • STEP 1

    Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.

  • STEP 2

    Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.

  • STEP 3

    Heat the remaining 500ml vinegar, sugar, and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks. 

Quick Piccadilly