Gluten-free | Sugar-free | Dairy free | No added fats or oil | Vegan
Makes 1 large jar of pickled vegetables
Why it’s delicious
A self-proclaimed pickler, I like to think that I got my pickling genes from my grandmothers, with my Nanny being renowned for her famed pickled vegetables or piccalilli. I have taken up the pickling baton, continuing this family tradition with my version of piccalilli being free from sugar and gluten.
Helpful hints and tips
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
- 600 g (1.3 lb) vegetables of your choosing, like broccoli, cauliflower, zucchini, cabbage, asparagus, onion, marrow, kamokamo or fennel.
- 400 ml (13.5 fl oz) apple cider vinegar
- 160 g (5.6 oz) Pure as Inulin Powder
- 1 tbsp turmeric powder
- 2 tbsp mild curry powder
- 1 tsp Himalayan salt
- Wash your chosen vegetables in cold water and gently scrub the skins to remove any dirt or debris. Slice the vegetables into bite-size pieces and mix them in a large bowl to evenly distribute the different types of vegetables.
- Pack the vegetables into a scrupulously clean large jar (or 2 medium-sized jars)
- Heat the apple cider vinegar in a non-reactive pot (no aluminium) on medium heat along with the inulin powder, turmeric and curry powders and salt and bring the liquid to a gentle simmer, stirring with a metal spoon until the salt and spices dissolve.
- Remove the liquid mixture from the heat and carefully pour it into the jar, ensuring the vegetables are completely covered with liquid.
- Allow the liquid to cool. Once cooled, push the vegetables down to compact them even more, and place a clean lid on the jar. Store the pickles in the fridge for at least 72 hours before using.
- These pickles will last in the fridge for at least 2 months. Make sure you always use clean utensils when fishing pickled vegetables out of the jar, this may help your pickles to last even longer!
- Use the pickling liquid as a dressing on salads, and give the jar a good shake before serving.
Thanks for this I will make it today