Piccalilli Recipe

Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds washed, peeled vegetablesselect 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small …; 3 tablespoons fine salt; 1/4 cup cornstarch; 5 teaspoons ground turmeric; 5 teaspoons English mustard powder (see p. 202); 1 1/2 tablespoons yellow mustard seeds; 1 teaspoon crushed cumin seeds; 1 teaspoon crushed coriander seeds; 2 1/2 cups cider vinegar; 3/4 cup granulated sugar; 2 tablespoons honey

Servings: persons

2 1/4 pounds washed, peeled vegetablesselect 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods
3 tablespoons fine salt
1/4 cup cornstarch
5 teaspoons ground turmeric
5 teaspoons English mustard powder (see p. 202)
1 1/2 tablespoons yellow mustard seeds
1 teaspoon crushed cumin seeds
1 teaspoon crushed coriander seeds
2 1/2 cups cider vinegar
3/4 cup granulated sugar
2 tablespoons honey

1
Cut the vegetables into small, even bite-size pieces.
2
Place in a large bowl and sprinkle with the salt.
3
Mix well, cover the bowl with a tea towel, and leave in a cool place for 24 hours, then rinse with ice-cold water and drain thoroughly.
4
Blend the cornstarch, turmeric, mustard powder, mustard seeds, cumin seeds,
5
and coriander seeds to a smooth paste with a little of the vinegar.
6
Put the rest of the vinegar into a saucepan with the sugar and honey and bring to a boil.
7
Pour a little of the hot vinegar over the blended spice paste, stir well, and return to the pan.
8
Bring gently to a boil.
9
Boil for 3 to 4 minutes to allow the spices to release their flavors into the thickening sauce.
10
Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce.
11
Pack the pickle into warm, sterilized jars and seal immediately with vinegar-proof lids (see pp.
12
2122).
13
Leave to mature (if you can) for 4 to 6 weeks before opening.
14
Use within 1 year.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 1/4 pounds washed, peeled vegetablesselect 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods, 3 tablespoons fine salt, 1/4 cup cornstarch, 5 teaspoons ground turmeric, 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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