British Picalilli Recipe

Name: British Picalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 large head cauliflower, cut into small florets; 3 medium onion, diced; 3 large carrots, quartered lengthwise and sliced; 1 large cucumber - peeled, seeded, and diced; 1/2 pound fresh green beans, sliced diagonally; 1/2 cup salt; 10 tablespoons all-purpose flour, sifted; 2 tablespoons mild curry powder; 2 tablespoons ground turmeric; 1/4 cup dry mustard; 4 tablespoons ground ginger; 4 cups white (distilled) malt vinegar; 2 3/4 cups white sugar

Servings: persons

1 large head cauliflower, cut into small florets
3 medium onion, diced
3 large carrots, quartered lengthwise and sliced
1 large cucumber - peeled, seeded, and diced
1/2 pound fresh green beans, sliced diagonally
1/2 cup salt
10 tablespoons all-purpose flour, sifted
2 tablespoons mild curry powder
2 tablespoons ground turmeric
1/4 cup dry mustard
4 tablespoons ground ginger
4 cups white (distilled) malt vinegar
2 3/4 cups white sugar

1
Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
2
The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
3
Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
4
Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
5
Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
7
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
8
Leave for 1 month, to allow picalilli to mature, before eating.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large head cauliflower, cut into small florets, 3 medium onion, diced, 3 large carrots, quartered lengthwise and sliced, 1 large cucumber - peeled, seeded, and diced, and more.

Yes, British Picalilli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

British Picalilli

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