Piccalilli Recipe

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

Course Side dishes

Cuisine British

Prep Time 20

Cook Time 15

Additional Time 1

Total Time 1 35

Servings

Calories 183

½ pound (225 grams) cauliflower chopped into bite-size pieces
6 ounces (170 grams) cucumber chopped small
6 ounces (170 grams) shallot chopped small
¾ cup (78 grams) carrots about 2, peeled and chopped
3 ounces (85 grams green beans chopped small
1 ½ tablespoons salt
2 ½ cups (1¼ pints ) white, malt, or apple cider vinegar if you use malt or apple cider vinegar, the sauce may be darker
⅔ cup (132 grams) granulated sugar
2 teaspoons ground turmeric
1 ½ tablespoons mustard powder
1 ½ tablespoons ground ginger
⅛ teaspoon ground nutmeg
4 teaspoons all-purpose/plain flour

Combine all vegetables in a large bowl and cover with cold water and salt. Cover with a towel and let sit for 1 hour, then drain thoroughly and rinse well.

Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ginger, and nutmeg and a pinch of salt to a large saucepan. Bring to a simmer and cook uncovered for about 10 minutes until the vegetables are tender.

While the vegetables simmer, submerge a 32-ounce/1 liter jar (or 2-16 ounce/473 ml jars) and lids in a large pan of water. Boil for 10 minutes and keep them hot until ready to use. Remove with tongs and set on a towel to dry.

Mix a little cold water with the flour. Whisk until there are no lumps, stir it into the vegetables, and simmer until thickened. Fill the hot jar, leaving 1-inch of headspace. Seal tightly and allow to pickle for 3–4 weeks. Refrigerate for up 1 week after opening.
Note: Long-term canning/preservation is not recommended as the flour can spoil over time.