A British Classic Pan Yan Pickle
Bring a taste of nostalgia to your table with this flavorful British Classic Pan Yan Pickle recipe, a true gem of traditional British cuisine. Packed with crunchy onions, cauliflower, and pickling cucumbers, this tangy-sweet condiment is elevated by a rich blend of spices including mustard powder, turmeric, and ground ginger. The vegetables are first salted to enhance their crispness, then simmered in a malt vinegar and sugar mixture that creates the perfect balance of sweet and tangy. Thickened to a luscious consistency with cornflour, this homemade pickle is ideal for slathering onto a thick cheese sandwich, pairing with cold cuts, or adding a burst of flavor to your ploughman's platter. With just 30 minutes of prep and a bit of patience while the flavors mature, this make-ahead pantry staple is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 300 grams Onions
- 300 grams Cauliflower
- 300 grams Pickling cucumbers
- 2 tablespoons Salt
- 150 grams Granulated sugar
- 500 milliliters Malt vinegar
- 50 grams Brown sugar
- 1 tablespoon Dried mustard powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 2 tablespoons Cornflour
- 3 tablespoons Water
Instructions
Begin by finely chopping the onions, cauliflower, and pickling cucumbers into small, even pieces.
Place the vegetables in a large mixing bowl, sprinkle them with the salt, and mix thoroughly. Cover the bowl and let it sit for 12 hours or overnight to draw out excess moisture.
After soaking, rinse the vegetables under cold water to remove excess salt. Drain well and set aside.
In a large saucepan, combine the granulated sugar, malt vinegar, and brown sugar. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves.
Once the mixture is boiling, add the mustard powder, turmeric, ground ginger, and ground cloves. Stir well to incorporate the spices.
Add the drained vegetables to the saucepan and reduce the heat to a simmer. Cook the mixture for about 1 hour, stirring occasionally, until the vegetables are tender and the flavors have melded.
In a small bowl, whisk the cornflour and water together to form a smooth paste. Gradually add this paste to the saucepan, stirring constantly to thicken the pickle mixture. Cook for an additional 5-10 minutes until the mixture reaches a thick yet spreadable consistency.
Remove the saucepan from heat and let the pickle cool slightly.
Sterilize your jars by washing them in hot soapy water, rinsing well, and drying in a low oven (around 120°C or 250°F) for 10-15 minutes.
Carefully spoon the warm pickle mixture into the sterilized jars, ensuring there are no air bubbles. Seal the jars tightly and allow them to cool completely.
Store the jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to mature. Once opened, keep refrigerated and consume within 1 month.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14656 mg | 637% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 227.6 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
