Homemade British Piccalilli

Ingredients

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 200g (7 oz) green beans, trimmed and cut into bite-sized pieces 200g (7 oz) green beans, trimmed and cut into bite-sized pieces
• 2 medium onions, finely chopped 2 medium onions, finely chopped
• 2 bell peppers (1 red, 1 green), diced 2 bell peppers (1 red, 1 green), diced
• 200g (7 oz) pickling salt 200g (7 oz) pickling salt
• 500ml (2 cups) white vinegar 500ml (2 cups) white vinegar
• 200g (7 oz) granulated sugar 200g (7 oz) granulated sugar
• 2 tbsp mustard powder 2 tbsp mustard powder
• 1 tbsp ground turmeric 1 tbsp ground turmeric
• 1 tbsp cornstarch 1 tbsp cornstarch
• 1 tbsp mustard seeds 1 tbsp mustard seeds
• 1 tbsp ground ginger 1 tbsp ground ginger
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1 tsp ground cloves 1 tsp ground cloves

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cauliflower florets, green beans, onions, bell peppers, and pickling salt. Mix well and let it sit for 24 hours.
2. 2.
   Rinse the vegetables thoroughly under cold water to remove the salt. Drain well.
3. 3.
   In a large pot, combine the white vinegar, sugar, mustard powder, turmeric, cornstarch, mustard seeds, ground ginger, ground cinnamon, and ground cloves. Stir well to dissolve the sugar and cornstarch.
4. 4.
   Bring the vinegar mixture to a boil over medium heat, stirring constantly. Cook for 5 minutes until the mixture thickens.
5. 5.
   Add the drained vegetables to the pot and stir to coat them evenly with the vinegar mixture.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender but still retain their crunch.
7. 7.
   Remove the pot from heat and let the Piccalilli cool to room temperature.
8. 8.
   Transfer the Piccalilli to sterilized jars and seal tightly. Store in a cool, dark place for at least 2 weeks before consuming to allow the flavors to develop.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking and texture in the Piccalilli.
• Green beans — Trim the ends of the green beans and cut them into bite-sized pieces for a pleasant texture in the final dish.
• Mustard seeds — Toasting the mustard seeds in a dry pan before adding them to the vinegar mixture will enhance their flavor.

Tips & Tricks

• For a spicier Piccalilli, add a finely chopped chili pepper to the vinegar mixture.
• Allow the Piccalilli to mature for at least 2 weeks before consuming to allow the flavors to meld together.
• Serve Piccalilli alongside cold meats, cheese platters, or as a condiment for sandwiches and burgers.
• Customize the vegetable selection according to personal preference, such as adding diced carrots or radishes.
• Use sterilized jars and lids to ensure the Piccalilli stays fresh for a longer period.

Serving advice

Serve the homemade British Piccalilli as a condiment alongside cold meats, cheese platters, or as a zesty addition to sandwiches and burgers. Its tangy and crunchy texture will elevate the flavors of any dish.

Presentation advice

Present the Piccalilli in a small serving bowl or jar, showcasing its vibrant yellow color and chunky texture. Garnish with a sprig of fresh herbs, such as parsley or dill, for an added touch of freshness.