Homemade versions of piccalilli just taste better than store-bought. Here, we get to use two condiments from across the pond – malt vinegar and Colman’s mustard powder – to make another. If you’re not a fan of heat, simply adjust the ratio of English mustard powder to regular mustard powder.
Piccalilli
Yields | 5 8-oz jars |
Mustard Sauce
- ¾ cup malt vinegar
- 2 Tbsp Colman’s mustard powder
- 1 Tbsp ground yellow mustard
- 1 Tbsp ground cumin
- 2½ tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp celery seed
- 1 large pinch fresh nutmeg
- 6 Tbsp all-purpose flour
- 2 Tbsp capers
Piccalilli
- 2½ cups apple cider or malt vinegar
- ½ cup granulated sugar
- 2 Tbsp kosher salt
- 1 large (or 2 small) dried bay leaves
- mustard sauce (recipe follows)
- 3 cups chopped cauliflower florets
- 1 cup seeded and small dice English cucumber
- 1 cup trimmed ¼-inch pieces green beans
- ¾ cup small dice shallots
- ⅔ cup small dice carrots
| Preparation – Mustard Sauce | In a small bowl, whisk together vinegar, mustards, cumin, turmeric, coriander, celery seed and nutmeg. Add flour; whisk until smooth. Stir in capers; set aside.
| Preparation – Piccalilli | In a large saucepan, whisk together vinegar, sugar and salt; set over high heat. Add bay leaves; bring mixture to a boil, whisking until solids have dissolved. Once boiling, remove from heat; stir in mustard sauce to incorporate. Add remaining ingredients; set over medium high heat. Stirring frequently, heat until mixture comes to a boil and then cook until vegetables have softened slightly but still have some snap and mixture has thickened, 3 to 4 minutes. Remove from heat; let cool in pan, 30 minutes. Divide into canning jars and seal. Store in refrigerator for up to four weeks.
