I love pickles & chutney, since moving to England Piccalilli has become a firm favourite of mine. I adore it in a sandwich with tofu cheddar (recipe from the Non Dairy Evolution Cookbook by the Gentle Chef) o, as an accompaniment for quiche or to dress a plate of Seitan ham.
I love to make it it slightly less traditionally, which I am sure some people will disagree with but the changes are slight and in my opinion make it even more delicious! My version is has more of the sauce component and is a little runnier than the traditional version. And I tend to leave mine quite chunky and cook it very minimally so there is a beautiful fresh crunch to the veg still. I also like to change the veg depending on the season. I love using Romanesco cauliflower when it is in season as it give the pickle a wonderful modern look. The recipe I am giving you is just the basic traditional veg but please use your imaginations and jazz it up with what ever is in season at the time 🙂 The possibilities are endless!!! Also this could easily be made gluten free using a plain gluten free flour.
*Wash and prepare the vegetables.
For example cut tips and pull strings off beans, cut cauliflower into small florets, I also keep the stalks that are not too woody as they have more nutrients than the florets and lovey crunchy texture. Make sure all veg is approximately the same size.
Dissolve the salt into enough water to just cover the prepared vegetable and leave to cure for 24 hours.
*Once the 24 hours is up drain the veg and rinse well.
*In a large heavy based pot place the curry powder, turmeric and ginger and toast on a low heat while stirring till the mix becomes fragrant.
*Slowly add the vinegar and water making sure there are no lumps, use a plastic whisk if necessary, then bring to the boil and simmer for 3 minutes, stir in the sugar and simmer for a further 2 mins.
*Add the veg and simmer for 2 more mins for crunchy or 5-10 if you would like it softer.
*Remove from the heat and immediately ladle into sterilized jars and put the lids on.
*Leave to cool out on the bench at room temperature then the jars can be stored in a cool dark cupboard for up to 18 months.
*you can eat it straight away but is best left 1 moth for the flavour to develop.