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🍽️ English Pickled Vegetables (Piccalilli)

187 kcal · 30 min · 4 servings

Ingredients

• 200 g cauliflower florets
• 200 g green beans
• 2 red bell peppers
• 200 g carrots
• 300 ml wine vinegar
• 40 g sea salt
• 60 g raw cane sugar
• 1 tbsp mustard powder
• 1 tsp turmeric
• 1 pinch ginger powder
• 1 tsp cornstarch

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Place the jars and lids in the boiling water for 10 minutes to sterilize them.
3. 3. Carefully remove the jars from the water.
4. 4. Place the jars upside down on clean kitchen towels to let them cool.
5. 5. Wash the cauliflower thoroughly and let it drain.
6. 6. Wash the beans, trim the ends, and cut them into pieces about 2 cm long.
7. 7. Halve the bell pepper, remove the core, and wash it.
8. 8. Cut the bell pepper into small cubes.
9. 9. Peel the carrots and cut them into cubes as well.
10. 10. Bring a pot of salted water to a boil.
11. 11. Add the cauliflower, beans, and carrots to the boiling water for 2 to 3 minutes.
12. 12. Add the pepper cubes and cook everything for another 1 minute.
13. 13. Drain the vegetables and fill them into the prepared jars.
14. 14. Add the vinegar, about 100 ml of water, sea salt, sugar, mustard powder, turmeric, and ginger to a pot.
15. 15. Bring the mixture to a boil.
16. 16. Stir the starch into 1 tablespoon of water until smooth.
17. 17. Stir the starch-water mixture into the boiling brine to thicken it slightly.
18. 18. Pour the boiling hot brine over the vegetables in the jars.
19. 19. Make sure the vegetables are completely covered with liquid.
20. 20. Seal the jars tightly.
21. 21. Let the piccalilli cool down at room temperature.

Nutrition per serving

• kcal: 187
• Protein: 7 g · Fett/Fat: 2 g · Carbs: 3 g