Mediterranean Piccalilli

Name: Mediterranean Piccalilli
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 4 tbsp olive oil; 700 g/1 lb 9 oz aubergines/eggplants, cut into bite-size cubes; 700 g/1 lb 9 oz aubergines/eggplants, cut into bite-size cubes; 700 g/1 lb 9 oz courgettes/zucchini, sliced; 700 g/1 lb 9 oz courgettes/zucchini, sliced; 350 g/12 oz green peppers, halved lengthways, deseeded and cut into bite-size pieces; 350 g/12 oz red peppers, halved lengthways, deseeded and cut into bite-size pieces; 350 g/12 oz onions, roughly chopped; 350 g/12 oz tomatoes, roughly chopped; 2 garlic cloves, finely chopped; 55 g/2 oz/scant ½ cup plain/all-purpose flour; 55 g/2 oz/scant ½ cup plain/all-purpose flour; 1 tsp ground cinnamon; 1 tsp freshly ground nutmeg; 2 tbsp ground turmeric; ½ tsp dried oregano; 1 tsp ground black pepper; 2 tsp salt; 600 ml/21 fl oz/scant 2½ cups white wine vinegar; 175 g/6 oz/heaped ¾ cup granulated sugar

Preparation info

Makes about:
1.5 kg

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Mediterranean vegetables make this an unusual alternative to the usual piccalilli and would make a lovely summer variation, particularly if you have a good supply of courgettes, peppers and tomatoes. You can serve it hot or cold.

Ingredients

4 tbsp olive oil
700 g/1 lb 9

Preserve
Summer
Vegan
Mediterranean

Method

Sterilize enough wide-necked jars with non-metallic, vinegar-proof lids, or preserving jars, so that they are ready to use.
Heat the oil in a preserving pan, add the aubergines, courgettes, peppers, onions, tomatoes and garlic and fry for about 15 minutes, stirring frequently, until the vegetables are tender. The vegetables s