Jim’S Piccalilli

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.

Cooking Method: Boiling, Stewing

Cuisine: British

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 6.2

Dietary: Vegan, Vegetarian

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

1 md Cauliflower, broken into 1 lg Spanish onion, chopped

Directions

1
Place the cauliflower, cucumber, pearl onions, Spanish onion, and tomatoes in a large bowl.
2
Sprinkle the vegetables with pickling salt and set them aside for 4 hours to draw out moisture.
3
Drain the vegetables thoroughly in a colander and discard the liquid.
4
In a large saucepan, bring malt vinegar to a boil over high heat.
5
Add the drained vegetables to the boiling vinegar and reduce the heat to low.
6
Cover the pan and simmer the vegetables for 15 minutes, or until they are almost tender when pierced with a knife.
7
Remove the pan from the heat and drain the vegetables in a colander. Discard the vinegar.
8
Transfer the par-cooked vegetables to a large clean bowl.
9
To make the sauce, pour fresh malt vinegar into a medium-sized saucepan.
10
Stir in the mustard seeds, chopped ginger, halved garlic cloves, black peppercorns, turmeric, dry mustard, and sugar.
11
Place the pan over low heat and stir until the sugar has completely dissolved.
12
Increase the heat to moderate and bring the mixture to a boil, stirring frequently.
13
Reduce the heat to low and simmer the sauce for 15 minutes to infuse the flavors.
14
Remove the pan from the heat and strain the liquid into a medium bowl, discarding the solid flavorings.
15
Rinse the saucepan and return the strained liquid to it.
16
Mix the flour with water to create a slurry, then stir it into the saucepan.
17
Place the pan over moderate heat and bring the sauce to a boil, stirring constantly.
18
Boil the sauce for 2 minutes until it thickens slightly.
19
Remove the pan from the heat and pour the hot sauce over the prepared vegetables.
20
Toss the vegetables with the sauce using two spoons until they are evenly coated.
21
Spoon the piccalilli into clean, warm, dry jars with screw-top lids, filling them completely.
22
Place the lids on the jars and screw them on loosely.
23
Set the jars aside to cool completely to room temperature.
24
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.

Keywords: piccalilli, british pickle, mustard sauce, cauliflower pickle, cucumber pickle, green tomato, pearl onions, turmeric, mustard seed, spicy condiment, vegan pickle, home canning, side dish, cheese board, cold meat accompaniment, traditional recipe, tangy, crunchy, pantry staple, pickling, condiment

Read it online: https://www.chefs-mate.com/recipe/jims-piccalilli-2/