One way to preserve the glut of veg on the plot at the moment is to transform it into everyone’s favourite luminous yellow spicy relish – Piccalilli. The great thing about this pickle is that you can use whichever veggies you have too many of (if there is such a thing !) And so we did.
4lbs Mixed Veg (we used allotment grown Courgette/Marrow, Cucumber, French Beans, Carrots & Onions)
4 Cloves of Garlic, chopped
2 pints boiling water
8oz Granulated Sugar
2 inch piece of Ginger, peeled and grated
1 tbsp Mustard Powder
1 tbsp Ground Turmeric
2 pints Distilled Malt Vinegar (not brown malt)
4 tbsp Plain Flour
Chop all the vegetables into small chunks, and place with the garlic in a large bowl. Dissolve the salt in the boiling water, pour over the vegetables and leave for 24hrs / overnight.
The following day, drain and rinse the vegetables with plenty of water, before putting into a large pan. Mix the sugar, mustard powder, turmeric, ginger and 1 pint of vinegar together, then pour over the vegetables.
Boil the mixture, then simmer for 15 minutes or until the vegetables are tender. Mix 1 pint of vinegar with the flour and add to the vegetables. Return to the boil until the pickle thickens (this is variable, so use judgement to how thick you want your pickle to be).
Turn off the heat and leave to cool for 5 minutes before pouring into sterilised jars, sealing with non-metallic lids. Leave in a cool dark place for a 4-6 weeks before eating (if you can wait that long !)