{"id":1112,"date":"2025-10-11T17:23:56","date_gmt":"2025-10-11T16:23:56","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1112"},"modified":"2025-10-11T17:23:56","modified_gmt":"2025-10-11T16:23:56","slug":"piccalilli-dressing","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1112","title":{"rendered":"Piccalilli Dressing"},"content":{"rendered":"\n<p>Piccalilli sauce dressing &#8211; Richard Bainbridge<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300ml\/\u00bd pint malt\u00a0vinegar<\/li>\n\n\n\n<li>2 tbsp\u00a0English mustard\u00a0powder<\/li>\n\n\n\n<li>1 tbsp ground\u00a0coriander seeds<\/li>\n\n\n\n<li>1 tbsp\u00a0mustard seeds<\/li>\n\n\n\n<li>1 tsp ground\u00a0turmeric<\/li>\n\n\n\n<li>1 tbsp\u00a0cumin\u00a0seeds<\/li>\n\n\n\n<li>2 tbsp\u00a0plain flour<\/li>\n\n\n\n<li>100g\/3\u00bdoz\u00a0caster sugar<\/li>\n\n\n\n<li>2\u00a0bay leaves<\/li>\n\n\n\n<li>pinch\u00a0salt<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>To make the piccalilli dressing, put 50ml\/1\u00befl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste.<\/li>\n\n\n\n<li>Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil.<\/li>\n\n\n\n<li>Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5\u20136 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Piccalilli sauce dressing &#8211; Richard Bainbridge<\/p>\n","protected":false},"author":2,"featured_media":1113,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[255,253,34,9,254,81],"class_list":["post-1112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-cumin","tag-mustard","tag-sauce","tag-side","tag-turmeric","tag-vinegar"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1112"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1112\/revisions"}],"predecessor-version":[{"id":1114,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1112\/revisions\/1114"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1113"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}