Piccalilli

An eighteenth-century English riff on Indian pickles, piccalilli is frequently seen on the servants’ hall table among the condiments. It goes brilliantly with ham and other cold meats, can be used as a sandwich filling (if chopped finely), or can simply sit on the side of a supper plate. You can use any hard vegetables, and it’s another good way to put away small amounts of fresh vegetables for use in the winter. This recipe makes quite a lot, but some people like to eat half a jar at a sit