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Piccalilli
- Makes about
1.25 kg
- Difficulty
Easy
By Gary Rhodes
Published 1994
This has to be one of the easiest pickle recipes that I make. There are so many variations that you can try – different vegetables, mustards and vinegars. This pickle eats particularly well with oily fish such as mackerel and herrings; its acidity works against the oils and leaves a good, clean taste.
Ingredients
1 3 8 16
Method
Cut the cauliflower into small florets. Peel and cut the onions and shallots into 1 cm (½ in) dice. Place in a bowl, sprinkle with
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