“Pickle lila” is an Indian pickle. Vegetables preserved in a brine a vinegar sauce flavoured with spices. It is still the same today. This version by Delia eats well with, cold meats, cheese, the ubiquitous “ploughman’s lunch” and of course Sheila’s Pork Pie. What’s not to like.
INGREDIENTS
2 Cauliflowers, divided into 1 inch (2.5cm) florets
450gr small onions, quartered and cut across
1.2 Litres malt vinegar
Half a whole nutmeg, grated
Half a teaspoon powdered allspice
1 cucumber, peeled, cut into quarter inch (5mm) rounds, then each round quartered
450gr french beans, cut into slices
350gr caster sugar
2 cloves of garlic, crushed with 3 teaspoon of salt
50gr dry English mustard powder
25gr turmeric power
6 level tablespoons of plain flour
5 extra tablespoons malt vinegar
3 tablespoons of water
five 450gr jars
METHOD
Put the cauliflower florets, onions and 2 pints of malt vinegar into a large saucepan, add the nutmeg and allspice and bring to the boil. Cover and simmer for 8 minutes.
Remove the lid and stir in the cucumber, runner beans and sugar. Crush the garlic in the salt and add this too. Bring it all up to a simmering point again, cover and cook for another 5 minutes. The vegetables should still have a slight crunch to them at this point, so keep an eye on it!
Set a large colander over a large bowl. Pour the contents of the saucepan into it and let it drain (reserving the vinegar). Mix the mustard powder, turmeric and flour together in a bowl. Gradually work in the additional tablespoons of vinegar and water so the mixture becomes a fairly loose paste. Then add a ladleful of the hot vinegar liquid, drained from the vegetables, stir and transfer to a saucepan.
Bring to the boil, whisking as you go with a balloon whisk, gradually adding the remaining hot vinegar. Boil gently for 5 minutes, then transfer the veg from the colander to the large bowl, and pour over the sauce. Stir well to mix. Now spoon the piccalilli into peheated jars.
Here is where Delia and I part company she says :- “Keep for three months before eating” We prefer “three” days!!, if that, but feel free to keep it longer.
Original recipe Delia Smith Complete Cookery Course BBC Books
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