Piccalilli

From The River Cottage Preserves Handbook

Cookbook

Author(s): Pam Corbin, Hugh Fearnley-Whittingstall

Page 114

Cuisine: English/Scottish

Course: Jams/Preserves

Reviews

1 reviews, average rating 5.0 / 5

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Kestrel

5 years ago

★ ★ ★ ★ ★ 5/5

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Really great recipe for piccalilli. It tastes good when first made, but improves and mellows after a few weeks. A good way to use cauliflower and beans for the garden. I usually make a bit less than 1 kg of veg and keep the sauce at the same amount and it's just right.

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