Quickalilli Recipe

Quickalilli Recipe

  • 1kg/2lb 4oz fruit and veg, include 5-6 types, such as radish pods, cucumber, courgette, nasturtium seeds, peppers, shallots or small onions, cauliflower, albino beetroot, French beans or runner beans
  • salt, to taste
  • 600ml/20fl oz cider vinegar
  • 150g/5½oz caster sugar
  • 2 tsp ground turmeric
  • 40g/1½oz grated fresh root ginger
  • 3 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 30g/1oz cornflour
  • 2 tsp English mustard powder
  1. Break or cut up the veg and fruit, peel and deseed if necessary. Rinse under a tap and place in a colander set over a bowl. Sprinkle with salt and leave, covered, for 24 hours in a dark place.
  2. Bring the vinegar and sugar to the boil in a preserving pan.
  3. Crush the turmeric, ginger, mustard seeds, cumin seeds and coriander seeds in a pestle and mortar. Add the cornflour and mustard powder and a little of the heated vinegar and mix to form a paste.
  4. Add the paste to the simmering vinegar and continue to cook for five minutes. Add all the vegetables and fruit and put in sterilised jars.
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