We’ve painstakingly chopped piles of courgettes, carrots, cauliflower, peppers and spring onions into tiny squares and wrapped them in a mustard sauce to bring you a lactofermented piccalilli, adding a little local honey to give a little sweetness to balance the mustard. This quintessentially English version of an Indian Pickle has been used as a condiment here since the mid 1700s, though not fermented like our is!
Allergens: Contains mustard
| Weight | .25 kg |
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