Despite its obscure origins, piccalilli has become one of Britain's favourite condiments. The recipe for this venerable relish is provided by Adam Cawood from First Coast for Taste of Edinburgh.
1. Place all the vegetables, except the chilli, in a large bowl and season with salt. Toss together well then tip into a colander over a bowl and leave for an hour.
2. Put the rest of the ingredients, except the cornflour, in a very large saucepan and bring to the boil. Simmer for 4 minutes then thicken with the cornflour mixed to a paste with a little extra vinegar and cook for a few minutes more, stirring. Remove from the heat.
3. Rinse off and dry the vegetables, tip into the saucepan with the vinegar and chilli mixture and stir well. Spoon into hot, sterilised jars, cover straightaway with waxed discs, seal with vinegar-proof lids and when cold, label and store in a cool, dry, dark place.
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Recipe © courtesy of Adam Cawood at First Coast
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