Jim’S Piccalilli
Description
This traditional British piccalilli offers a perfect balance of tangy vinegar, warm spices, and crunchy vegetables. The dish features cauliflower, cucumber, pearl onions, and green tomatoes pickled in a bright yellow sauce infused with turmeric and mustard. It provides a delightful contrast of textures and flavors, making it an excellent accompaniment to cold meats, cheese boards, or as a zesty side dish for roasted dishes. The spicy-sweet flavor profile develops beautifully over time, making it a wonderful condiment to keep in your pantry.Ingredients
Directions
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Place the cauliflower, cucumber, pearl onions, Spanish onion, and tomatoes in a large bowl.
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Sprinkle the vegetables with pickling salt and set them aside for 4 hours to draw out moisture.
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Drain the vegetables thoroughly in a colander and discard the liquid.
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In a large saucepan, bring malt vinegar to a boil over high heat.
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Add the drained vegetables to the boiling vinegar and reduce the heat to low.
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Cover the pan and simmer the vegetables for 15 minutes, or until they are almost tender when pierced with a knife.
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Remove the pan from the heat and drain the vegetables in a colander. Discard the vinegar.
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Transfer the par-cooked vegetables to a large clean bowl.
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To make the sauce, pour fresh malt vinegar into a medium-sized saucepan.
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Stir in the mustard seeds, chopped ginger, halved garlic cloves, black peppercorns, turmeric, dry mustard, and sugar.
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Place the pan over low heat and stir until the sugar has completely dissolved.
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Increase the heat to moderate and bring the mixture to a boil, stirring frequently.
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Reduce the heat to low and simmer the sauce for 15 minutes to infuse the flavors.
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Remove the pan from the heat and strain the liquid into a medium bowl, discarding the solid flavorings.
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Rinse the saucepan and return the strained liquid to it.
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Mix the flour with water to create a slurry, then stir it into the saucepan.
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Place the pan over moderate heat and bring the sauce to a boil, stirring constantly.
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Boil the sauce for 2 minutes until it thickens slightly.
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Remove the pan from the heat and pour the hot sauce over the prepared vegetables.
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Toss the vegetables with the sauce using two spoons until they are evenly coated.
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Spoon the piccalilli into clean, warm, dry jars with screw-top lids, filling them completely.
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Place the lids on the jars and screw them on loosely.
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Set the jars aside to cool completely to room temperature.
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Once cooled, screw the lids on firmly and store the jars in a cool, dry place.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.5g2%
- Sugars 0.5g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the sealed jars in a cool, dry place for up to 3 months. Once opened, refrigerate and consume within a few weeks.
Substitutions: If green tomatoes are unavailable, use firm red tomatoes. Ensure all vegetables are cut into uniform 1/2-inch pieces for even pickling.
Serving: Piccalilli is traditionally served with cold meats, cheese boards, or as a side dish to roast dinners. It improves in flavor after a few days of storage.
Safety: Ensure jars are clean and warm before filling to prevent cracking. The hot vinegar helps sterilize the vegetables during the pickling process.
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