This Christmas Piccalilli recipe is perfect to make right now. You can eat it right away (as I did last night on a jacket potato!) or keep it for a couple of months before opening. If you like piccalilli, this home made version is kick-ass and so much better than what you can buy (I don’t think there are many companies left making it!).
This pickled cabbage is a real favourite in our house. It's very easy to make and you can tweak the flavours as you go. Don't be put off by the look of it at first, the brown coloured pickling juice turns to a vibrant purple after a couple of days, and looks stunning when you serve it. It's also fairly raw, and stays crunchy but palatable.
