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.
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
- 1½tbspsalt
- 5cupsapple cider vinegar
- ⅔cupsugar
- 2tspground turmeric
- 1½tbspmustard powder
- 1½tbspground ginger
- ⅛tspnutmeg,grated
- ½cupall-purpose flour
Instructions
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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.
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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.
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While the vegetables are cooking, sterilize the jars.
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Fill a large pan with water and completely submerge the jars upright, lids as well.
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Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs.
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Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.
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Fill the jars, leaving 1-inch space at the top and seal the jars tightly.
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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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