Pickled eggs
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Easy piccalilli
- Preparation and cooking time
- Prep:
- Cook:
- plus 4 hrs salting and pickling
- Easy
- Makes 3 x 500ml jars
Skip to ingredients
- 500g cauliflowercut into small florets
- 200g courgettecut into small chunks
- 100g green beansor French beans, trimmed and cut into small pieces
- 200g shallotspeeled and cut into small chunks or pearl onions, peeled and left whole or halved
- 600ml malt vinegar
- 3 tbsp English mustard powder
- 1 tbsp coriander seeds
- 2 tbsp black or yellow mustard seeds
- 2 tsp cumin seeds
- 1 tsp turmeric
- 4 tbsp plain flour
- 200g caster sugar
- 2 bay leaves
Nutrition: Per tbsp
- kcal14
- fat0.2glow
- saturates0g
- carbs3g
- sugars2g
- fibre0.2g
- protein0.4g
- salt0.04g
Method
step 1
Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
step 2
Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
step 3
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
