Thursday, September 8, 2011
Recipe: Green Bean Piccalilli
Had to google how to spell piccalilli, haha, i'm such a dunce. I'm not actually a huge fan of piccalilli, i think maybe it's the gloopy texture and the cauliflower in it- don't like the taste of picked cauliflowwer, just doesn't seem right. However, this green bean piccalilli i've made here with my glut of green beans is very addictive- could polish off a jar of this with a big chunk of cheddar and crusty wholemeal bread in no time. It has a slightly runnier texture compared to most piccalillis, but that's just how i prefer it. If you want it thicker, cooking it for a further 5 minutes at the last stage will probably do the trick.
Green Bean Piccalilli (makes about 1.6kg) Makes 8 jars, 97p per serving
450g finely diced white onions
360ml cider vinegar
80ml white wine vinegar
750g diced green/French beans
10g celery salt
10g mustard seeds
40g English mustard powder
200ml red wine vinegar
1. In a large saucepan, bring the white onions and vinegars to the boil, and then simmer on a low heat, covered, for 20 minutes.
2. In another pan, fill with water and boil the green beans for 10 minutes, drain, then set aside.
3. In a mixing bowl, mix together all the spices/ flours, and stir in the red wine vinegar, stirring until this mixture has no lumps.
4. Add this spice mixture to the onions, increase the heat to high, and stir continuously for 5 minutes. Add the blanched green beans and sugar, and cook for a further 20 minutes on a medium/high heat, stirring often.
5. Allow to settle for 10 minutes, then pot.