Piccalilli Recipe

A mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce.

Course Side dishes

Cuisine British

Prep Time 20

Cook Time 15

Additional Time 1

Total Time 1 35

Servings

Calories 183

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.
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 and liquid has reduced.
While the vegetables are cooking, sterilize the jars. You will need 1 - 32 ounce/1 liter jar.
Fill a large pan (a pasta pan works well) with water and completely submerge the jars upright, lids as well. Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs. Set on a towel to dry.
Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.
Fill the jars, leaving 1-inch space at the top and seal the jars tightly. This will allow for any extra liquid that the vegetables may omit. Allow to pickle for 3-4 weeks. After opening, refrigerate for up to 1 week. Long term preservation/canning is not recommended as the flour can turn rancid.