Piccalilli from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 209) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salt beef

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires preparation four weeks before eating.

  • Foodycat on August 10, 2014

    Stir like a demon while pouring the cornflour/spice paste into the vinegar. Even having tempered it with some of the hot vinegar, I turned my back for a moment to put the bowl down, and the mixture went to lumps. I had to whisk it for the 4 minutes cooking time to bring it back, but once the vegetables went in it was fine. Edited to add - it's matured for a month now, so we have just opened it. Excellent, mellow piquant flavour, lovely crunchy vegetables.

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