A delicious, spicy vegetable sauce perfect for all kinds of dishes. Serve with our - gold-winning - rye bread!
Ingredients
Preparation
- Cut the vegetables into small pieces and put them in a large bowl.
- Mix the mustard seeds, turmeric and curry powder into the vegetables.
- Heat the vinegar in a saucepan and add the sugar. Stir well until the sugar is dissolved.
- Pour the vinegar mixture over the vegetables and stir well.
- Bring to the boil and simmer gently for about 10 minutes.
- Season the piccalilli with salt and pepper.
- Spoon the piccalilli into sterilised jars and seal tightly.
- Let the piccalilli stand for at least a week before using it to allow the flavours to develop properly.
