Ingredients with Measurements:
- 1 lb. apricots, pitted and chopped
- 1 red onion, finely chopped
- 1/2 cup white wine vinegar
- 1/2 cup granulated sugar
- 1/4 cup yellow mustard seeds
- 1 tbsp. ground turmeric
- 1 tsp. ground ginger
- 1 tsp. salt
- 1/2 tsp. black pepper
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the chopped apricots, red onion, white wine vinegar, sugar, mustard seeds, turmeric, ginger, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the mixture for 30-40 minutes, or until it thickens and the apricots are soft.
4. Remove the saucepan from the heat and let the mixture cool for a few minutes.
5. Spoon the piccalilli into sterilized jars, leaving about 1/2 inch of headspace at the top.
6. Seal the jars tightly with lids and store them in a cool, dark place for at least 2 weeks before using.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of piccalilli
Nutritional information:
- Calories: 50 per serving
- Fat: 0g
- Carbohydrates: 13g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- White wine vinegar can be substituted with apple cider vinegar or rice vinegar.
- Granulated sugar can be substituted with brown sugar or honey.
- Yellow mustard seeds can be substituted with brown mustard seeds or ground mustard.
Variations:
- Add diced bell peppers or carrots for extra crunch.
- Use peaches or nectarines instead of apricots.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to sterilize the jars and lids before filling them with piccalilli to prevent contamination.
- Use a funnel to transfer the piccalilli into the jars for a mess-free process.
- The longer the piccalilli sits, the better the flavors will meld together.
Storage instructions:
- Store the piccalilli in a cool, dark place for up to 6 months.
Reheating instructions:
- Piccalilli is typically served cold, but if you prefer it warm, simply heat it up in a saucepan over low heat.
Presentation ideas:
- Serve the piccalilli in a small dish alongside cheese and crackers.
- Use it as a condiment for sandwiches or burgers.
- Spoon it over grilled chicken or fish for a tangy topping.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, over the piccalilli for a pop of color.
Pairings:
- Serve the piccalilli with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve the piccalilli alongside a fresh green salad or roasted vegetables.
Troubleshooting advice:
- If the piccalilli is too thick, add a splash of water or vinegar to thin it out.
- If the piccalilli is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to sterilize the jars and lids before filling them with piccalilli to prevent contamination.
- Store the piccalilli in a cool, dark place to prevent spoilage.
Food history:
- Piccalilli is a British condiment that dates back to the 17th century. It was originally made with pickled vegetables, but over time, fruit and spices were added to the recipe.
Flavor profiles:
- The apricots add a sweet and tangy flavor to the piccalilli, while the red onion adds a slightly pungent flavor. The mustard seeds and turmeric add a subtle spice and warmth to the condiment.
Serving suggestions:
- Serve the piccalilli alongside cheese and crackers, as a condiment for sandwiches or burgers, or spooned over grilled chicken or fish.
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Region: British