Jim’S Piccalilli

This vibrant piccalilli is a perfect blend of tangy and savory flavors, featuring tender cauliflower, crisp cucumbers, and green tomatoes preserved in a rich malt vinegar brine. The addition of pearl onions and pickling salt ensures a balanced crunch and depth of flavor that complements a wide variety of dishes. Ideal for picnics, barbecues, or as a zesty condiment for cheese boards, this relish adds a burst of color and taste to any meal. Its unique spice profile makes it a standout addition to your pantry, offering a homemade quality that store-bought versions simply can't match. Enjoy the satisfaction of crafting this timeless recipe from scratch.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 6.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant piccalilli is a perfect blend of tangy and savory flavors, featuring tender cauliflower, crisp cucumbers, and green tomatoes preserved in a rich malt vinegar brine. The addition of pearl onions and pickling salt ensures a balanced crunch and depth of flavor that complements a wide variety of dishes. Ideal for picnics, barbecues, or as a zesty condiment for cheese boards, this relish adds a burst of color and taste to any meal. Its unique spice profile makes it a standout addition to your pantry, offering a homemade quality that store-bought versions simply can't match. Enjoy the satisfaction of crafting this timeless recipe from scratch.

Ingredients

1 md Cauliflower, broken into small florets
1 Cucumber, quartered lengthwise and cut into 1/2" pieces
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 Green tomatoes, blanched, peeled & cut into chunks
1.5 c Pickling salt
2.5 c Malt vinegar

Directions

1
Blanch the green tomatoes in boiling water for 1 minute, then transfer to an ice bath to peel and cut into chunks.
2
Combine cauliflower florets, cucumber pieces, pearl onions, chopped Spanish onion, and green tomato chunks in a large bowl.
3
Sprinkle the pickling salt over the vegetables and toss to coat evenly. Let stand for 30 minutes to draw out excess moisture.
4
Drain the vegetables thoroughly and rinse briefly with cold water to remove excess salt. Pat dry with clean towels.
5
Heat the malt vinegar in a saucepan over medium heat until simmering but not boiling.
6
Pack the drained vegetables into sterilized jars. Pour the hot vinegar over the vegetables, ensuring they are completely submerged.
7
Seal the jars tightly and let cool to room temperature before refrigerating. Allow flavors to meld for at least 24 hours before serving.

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

Ensure all jars are properly sterilized before use to prevent spoilage.

For a spicier version, add mustard seeds or turmeric to the vinegar mixture.

Store in the refrigerator for up to 3 months. Always use a clean utensil when serving to maintain freshness.

If the vegetables float, press them down with a sterilized weight to keep them submerged in the brine.

Keywords: piccalilli, relish, condiment, preserved vegetables, mustard sauce, homemade pickles, vegetable relish, cauliflower pickle, green tomato recipe, british condiment, indian pickles, pantry staples, fermented vegetables, vinegar based, spicy relish, meal prep, bbq side, cheese board, vegan condiment, quick pickle

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