Piccalilli Recipe

Piccalilli Recipe

How To Make Piccalilli Recipe

Turn simple sandwiches into a flavorful dish with this piccalilli recipe. This British relish combines cider vinegar and veggies for a crunchy condiment.

Preparation: 15 minutes
Cooking: 15 minutes
Set Time: 1 hour
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 8ozcauliflower,chopped into small pieces
  • 6ozshallot,sliced into small pieces
  • 6ozcucumber,chopped into small pieces
  • 6ozcarrot,chopped into small pieces
  • 3ozgreen beans,chopped into small pieces
  • tbspsalt
  • 5cupsapple cider vinegar
  • cupsugar
  • 2tspground turmeric
  • tbspmustard powder
  • tbspground ginger
  • tspnutmeg,grated
  • ½cupall-purpose flour

Instructions

  1. Add all the vegetables to a large bowl, cover with water and stir in the salt. Cover with a towel and leave for 1 hour. After 1 hour drain the vegetables.

  2. Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ground ginger and nutmeg to a large saucepan and bring to a simmer. Simmer uncovered about 10 minutes until the vegetables are tender.

  3. While the vegetables are cooking, sterilize the jars.

  4. Fill a large pan with water and completely submerge the jars upright, lids as well.

  5. Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs.

  6. Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.

  7. Fill the jars, leaving 1-inch space at the top and seal the jars tightly.

  8. Use as desired and enjoy.

Nutrition

  • Calories: 154.39kcal
  • Fat: 0.69g
  • Saturated Fat: 0.13g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.27g
  • Polyunsaturated Fat: 0.20g
  • Carbohydrates: 30.31g
  • Fiber: 2.58g
  • Sugar: 18.95g
  • Protein: 2.56g
  • Sodium: 577.88mg
  • Calcium: 41.07mg
  • Potassium: 384.60mg
  • Iron: 1.78mg
  • Vitamin A: 162.10µg
  • Vitamin C: 16.54mg
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