How To Make Easy Piccalilli Recipe
A tangy and flavorful condiment made with fresh vegetables and spices, perfect to serve with sandwiches or as a topping.
Serves:
Ingredients
- 2 cups cauliflower florets
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup diced cucumber
- 3/4 cup white vinegar
- 3/4 cup granulated sugar
- 1/4 cup mustard seeds
- 1 tbsp turmeric powder
- 1 tbsp mustard powder
- 1 tbsp cornstarch
- 1 tsp salt
Instructions
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In a large pot, bring water to a boil and blanch the cauliflower florets, carrots, bell peppers, onions, and cucumber for 2 minutes. Drain and set aside.
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In a separate pot, combine vinegar, sugar, mustard seeds, turmeric powder, mustard powder, cornstarch, and salt. Bring to a simmer over medium heat, stirring continuously until the mixture thickens.
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Add the blanched vegetables to the pot and stir to coat them evenly with the sauce. Simmer for an additional 10 minutes.
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Remove from heat and let cool. Transfer the piccalilli to sterilized jars and refrigerate for at least 24 hours before serving.
Nutrition
- Calories : 97kcal
- Total Fat : 0.2g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 244.5mg
- Total Carbohydrates : 24.7g
- Dietary Fiber : 2.7g
- Sugar : 20g
- Protein : 1.7g
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