Festive piccalilli

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1½ cups apple cider vinegar
1 cup water
150 g sugar
5 peppercorns
1 T ground turmeric
2 T ground ginger
14 pods cardamom, crushed
2 shallots, halved lengthways
3 cloves garlic, lightly smashed
6 bay leaves
400 g cauliflower florets, chopped
1 bulb fennel, roughly chopped
1 red chilli, halved
1 T butter
2½ T flour
2 T wholegrain mustard

Cooking Instructions

Bring all the ingredients except the vegetables, butter, flour and mustard to the boil. Simmer for 5 minutes, then add the vegetables and chilli in small batches.

Cook until tender but still slightly crunchy – about 4 minutes. Remove from the liquid.

Mix the butter and flour to form a paste. Add to the pickling liquid and whisk until the liquid has thickened.

Remove from the heat and stir in the mustard. Pour over the vegetables and bottle.

Cook's note: Make a big batch of this aromatic piccalilli and bottle half to give away as gifts (and save some for your pantry). Use Consol jars decorated with ribbons and a quirky printed label. Our version is made with festive spices – cardamom and ginger – and chunky vegetables. Needless to say, this is what you'll be eating on your gammon sandwiches all month long.

Browse more festive recipes here.