British piccalilli usually contains various vegetables, invariably cauliflower and vegetable marrow and seasonings of mustard and turmeric. This recipe is a twist on the more classic recipes and showcases the wonderful English runner bean. A winning accompaniment for a ploughman’s lunch, or simply served with a good pork pie.
This recipe will make 2 x 750ml jars.
750g runner beans, sliced on the diagonal
1 cucumber, quartered, seeded and chopped
2 red onions, finely chopped
50g fine sea salt
500ml cider vinegar
250g granulated sugar
2 teaspoons of English mustard powder
1½ teaspoons of turmeric
½ teaspoon of ground ginger
½ teaspoon of ground cumin
½ teaspoon of mustard seeds
¼ teaspoon of grated nutmeg
1 red chilli, deseeded and finely chopped
2 tablespoons of cornflour
Put the runner beans, cucumber and red onions in a large bowl and sprinkle over the salt. Cover and leave in a cool place overnight. The next day, rinse with cold water and pat dry.
Put the vinegar, sugar and all the spices in a large pan and stir over a gentle heat until the sugar has dissolved. Increase the heat and bring the mixture to the boil.
Add the vegetables and simmer for 10 minutes. Remove from the heat.
Put the cornflour in a heatproof bowl and whisk in 4 tablespoons of the hot cooking liquid until smooth.
Stir the mixture into the pan, bring to the boil and simmer for 5 minutes.
Leave to cool before spooning into sterilised jars and seal. Leave for about a month to mature before serving.
How to sterilise your jars;
Heat the oven to 180°C (160°C for fan ovens). Wash the jars and lids in hot, soapy water, then rinse and leave to drain upside down on a clean tea towel. Stand the jars upright in a large roasting tin so they are not touching one another. Place in the oven for 10 minutes, then remove and set aside to cool. If your jars have metal lids, place them in a pan of boiling water for 10 minutes, then remove them with tongs and leave to cool.