Description
Piccalilli is a traditional British pickle made by preserving seasonal vegetables like cauliflower, onions, and green beans in a spiced mustard and turmeric-infused sauce. The result is a crunchy, tangy, and slightly sweet relish that pairs wonderfully with cold meats, cheeses, and pies.
Ingredients
For the Vegetables:
- Cauliflower (1 small, cut into florets) – A classic base for piccalilli.
- Small Onions or Shallots (150g, peeled & quartered) – Adds sweetness and crunch.
- Green Beans (100g, chopped into small pieces) – Enhances texture.
- Carrots (2, peeled and diced) – Adds slight sweetness.
- Cucumber (1, deseeded and diced) – Brings freshness.
- Red Bell Pepper (1, finely chopped, optional) – Adds color and mild sweetness.
- Salt (2 tbsp) – Helps draw moisture from the vegetables.
For the Pickling Sauce:
- White Wine Vinegar (500ml) – The base of the tangy sauce.
- Granulated Sugar (200g) – Balances the acidity.
- English Mustard Powder (2 tbsp) – Adds a bold mustardy kick.
- Turmeric (1 tbsp) – Gives the signature yellow color.
- Cornflour (2 tbsp, mixed with 4 tbsp water) – Thickens the sauce.
- Ground Ginger (1 tsp) – Adds warmth.
- Crushed Mustard Seeds (1 tbsp) – Enhances the spice profile.
Instructions
Step 1: Prepare the Vegetables
- Place all the chopped vegetables in a large mixing bowl.
- Sprinkle over the salt, toss to coat, and let sit for 2 hours to remove excess moisture.
- Rinse thoroughly under cold water and drain well in a colander.
Step 2: Make the Pickling Sauce
- In a saucepan, heat the vinegar and sugar over medium heat, stirring until the sugar dissolves.
- Add the mustard powder, turmeric, ground ginger, and mustard seeds, stirring well.
- Simmer gently for 5 minutes, allowing the flavors to develop.
Step 3: Thicken the Sauce
- In a small bowl, mix the cornflour with water to form a smooth paste.
- Slowly whisk the cornflour paste into the vinegar mixture, stirring continuously until it thickens.
- Simmer for another 2 minutes, then remove from heat.
Step 4: Combine the Vegetables and Sauce
- Add the drained vegetables to the saucepan and stir to coat them evenly in the mustard sauce.
- Cook over low heat for 2-3 minutes, ensuring everything is well combined but still crisp.
Step 5: Jar and Store
- Spoon the hot piccalilli into sterilized jars, pressing the vegetables down gently to remove air pockets.
- Seal the jars tightly and let them cool at room temperature.
- Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
Step 6: Serve and Enjoy
- Once matured, serve with cold meats, cheeses, pies, or sandwiches.
- Keep it in the refrigerator after opening it, and consume it within 1-2 months.