British Piccalilli
This Piccalilli recipe is a mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce. It’s a British staple for sandwiches, picnics and charcuterie. With mixed vegetables like cauliflower and carrot, this is a recipe that grandmothers have made for many years.
Servings: 4 (Yields 4 cups / 1 liter)
Ingredients
- ½ pound (226g) cauliflower, chopped into bite-size pieces
- 6 ounces (170g) shallot, chopped small
- 6 ounces (170g) cucumber, chopped small
- 3 ounces (85g) green beans chopped small
- 2 carrots peeled and chopped
- 1½ Tbsp salt
- 5 cups (1.2 liters) apple cider vinegar
- ⅔ cup (132g) granulated sugar
- 2 tsp ground turmeric
- 1½ tsp mustard powder
- 1½ tsp ground ginger
- ⅛ tsp ground nutmeg
- ½ cup (75g) all-purpose/plain flour
Instructions
- Add all the vegetables to a large bowl, cover with water and stir in the salt. Cover with a towel and leave for 1 hour. After 1 hour drain the vegetables.
- Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ground ginger and nutmeg to a large saucepan and bring to a simmer. Simmer uncovered about 10 minutes until the vegetables are tender and liquid has reduced.
- While the vegetables are cooking, sterilize the jars. You will need 1 x 32 ounce/1 liter jar.
- Fill a large pan (a pasta pan works well) with water and completely submerge the jars upright, lids as well. Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs. Set on a towel to dry.
- Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.
- Fill the jars, leaving 1-inch space at the top and seal the jars tightly. This will allow for any extra liquid that the vegetables may omit. Allow to pickle for 3-4 weeks. After opening, refrigerate for up to 1 week. Long term preservation/canning is not recommended as the flour can turn rancid.
