Piccalilli Recipe

Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 lb (900g) mixed fresh seasonal vegetables, such as: cauliflower, shallots, cucumber, young kidney beans, carrots and French beans; 2 1/2 tbsp salt; 2 1/4 cups malt vinegar; 15 small dried whole chiles, rinsed; Scant 1 cup granulated sugar; 3 tbsp cornstarch; 3 tbsp dry mustard; 1 tbsp turmeric; Extra large stainless steel saucepan; 5 x 8 oz (225g) glass canning jars

Servings: persons

2 lb (900g) mixed fresh seasonal vegetables, such as: cauliflower, shallots, cucumber, young kidney beans, carrots and French beans
2 1/2 tbsp salt
2 1/4 cups malt vinegar
15 small dried whole chiles, rinsed
Scant 1 cup granulated sugar
3 tbsp cornstarch
3 tbsp dry mustard
1 tbsp turmeric
Extra large stainless steel saucepan
5 x 8 oz (225g) glass canning jars

1
Prepare the vegetables of your choice and cut them into small bite-sized pieces.
2
Toss with the salt in a large glass bowl.
3
Cover and let stand overnight in a cool place.
4
The following day, drain the vegetables well.
5
Bring the vinegar and chiles to a boil in a nonreactive saucepan and cook for 2 minutes.
6
Let stand for 30 minutes.
7
Strain the vinegar, discarding the chiles.
8
Mix together the sugar, cornstarch, mustard, and turmeric in a bowl.
9
Stir in enough of the vinegar to make a smooth paste.
10
Return the remaining vinegar to its saucepan, and return to a boil.
11
Whisk the hot vinegar into the paste, then return to the saucepan.
12
Bring to a boil, stirring constantly.
13
Simmer for 3 minutes.
14
Stir in the vegetables.
15
Pack into five sterilized, hot 8 oz (225g) glass jars and seal immediately while still hot.
16
Let stand until cool.
17
Wipe clean and label.
18
Store the jars in a cool dark place for at least 4 weeks before serving.
19
Once opened, store in the refrigerator and eat within 1 week.

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 10 ingredients. The key ingredients include: 2 lb (900g) mixed fresh seasonal vegetables, such as: cauliflower, shallots, cucumber, young kidney beans, carrots and French beans, 2 1/2 tbsp salt, 2 1/4 cups malt vinegar, 15 small dried whole chiles, rinsed, and more.

Yes, Piccalilli 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.

Piccalilli

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