British people love their pickles. Many foods get pickled, from onions to eggs (yes, this is true).
But hey, I suppose we can’t judge until we try it, right? Through trying this British delicacy, I won’t be hesatating on trying anything pickled from now on.
There are not really many dishes that this relish would not complement.
If you like spicy mustard, you will love this piccalilli. The vegetables used need to reflect the British nature of the condiment and that are easily available.
I have seen mango and other ingredients used in recipe, but these are not typically British. This recipe really does open up options for your own personal tastes.
My choice of vegetables are chopped cauliflower, shallots, cucumber, carrots, and green beans.
The vegetables are brined to remove moisture, then cooked and pickled in the sauce for at least 3-4 weeks.
It is important that the vegetables are chopped the same size so they all cook at the same rate and this also makes for easier eating.
The sauce is a rich combination of vinegar, turmeric (which gives its distinctive color) mustard powder, ground ginger and nutmeg that develops deep flavor the longer it sits.
Piccalilli is traced back to the 18th Century and was originally called Indian pickle, which would indicate its origin.
I would imagine since it is a low cost, easy food to make and lasts for months, was the reason it was so popular and has remained so to this day.
If you are planning a trip to the UK anytime soon, make this Piccalilli first! The least you can do is prepare your tastebuds for UK cuisine.
Plus it gives you an excuse to eat lots of this delicious condiment for a while!
- 8 Cauliflower Chopped into small pieces
- 6 Shallot Sliced into small pieces
- 6 Cucumber Chopped into small pieces
- 6 Carrot Chopped into small pieces
- 3 Green Beans Chopped into small pieces
- 1.5 Salt
- 5 Apple Cider Vinegar
- 0.66 Sugar
- 2 Ground Turmeric
- 1.5 Mustard Powder
- 1.5 Ground Ginger
- 0.125 Grated Nutmeg
- 0.5 All-Purpose Flour
- 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.
- While the vegetables are cooking, sterilize the jars.
- 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.
- 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.
- Store up to 3 months in a cool dry place.