Winter Veg Piccalilli Recipe | olivemagazine

Name: Winter Veg Piccalilli Recipe | olivemagazine
Ingredients: 1kg winter root vegetables (use carrots, parsnips, kohlrabi, cauliflower or any other root veg you have) peeled and cut into 1½cm chunks; 2 tbsp sea salt flakes; 1 tbsp coriander seeds lightly crushed; 3 tsp black or yellow mustard seeds; 1 tbsp cumin seeds lightly crushed; 2 tsp ground turmeric; 2 tbsp English mustard powder; 200g granulated sugar; 3 tbsp cornflour; 600ml cider vinegar

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This piccalilli makes the most of crunchy veg and storecupboard spices. Use any odd ends of root veg to reduce food waste, then store in glass jars

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Ingredients

1kg winter root vegetables (use carrots, parsnips, kohlrabi, cauliflower or any other root veg you have) peeled and cut into 1½cm chunks
2 tbsp sea salt flakes
1 tbsp coriander seeds lightly crushed
3 tsp black or yellow mustard seeds
1 tbsp cumin seeds lightly crushed
2 tsp ground turmeric
2 tbsp English mustard powder
200g granulated sugar
3 tbsp cornflour
600ml cider vinegar