Ingredients with Measurements:
- 500g beetroot, peeled and diced
- 2 Granny Smith apples, peeled and diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tbsp mustard seeds
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground ginger
- 1 tsp salt
- 250ml apple cider vinegar
- 200g granulated sugar
- 2 tbsp cornflour
Special Equipment Needed:
- Large saucepan
- Sterilized jars with lids
Step-by-Step Instructions:
1. In a large saucepan, combine the beetroot, apples, onion, garlic, mustard seeds, turmeric, cumin, coriander, ginger, salt, and apple cider vinegar. Bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
3. Add the sugar and stir until dissolved.
4. In a small bowl, whisk the cornflour with 2 tablespoons of water until smooth. Add to the saucepan and stir until the mixture thickens, about 5 minutes.
5. Remove from heat and let cool for 10 minutes.
6. Ladle the piccalilli into sterilized jars, leaving 1cm of headspace. Seal tightly with lids.
7. Store in a cool, dark place for at least 2 weeks before using.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes approximately 3 jars of piccalilli
Nutritional information:
- Calories: 90 per serving
- Fat: 0g
- Carbohydrates: 23g
- Protein: 1g
- Fiber: 2g
- Sugar: 20g
- Sodium: 200mg
Substitutions for ingredients:
- Red beetroot can be used instead of regular beetroot.
- Brown sugar can be used instead of granulated sugar.
- White wine vinegar can be used instead of apple cider vinegar.
Variations:
- Add diced carrots or cauliflower for extra crunch.
- Use different spices such as cinnamon or allspice for a different flavor profile.
- Add chopped fresh herbs such as parsley or cilantro for a pop of color and flavor.
Tips and Tricks:
- Wear gloves when handling beetroot to avoid staining your hands.
- Sterilize jars and lids by boiling them in water for 10 minutes.
- Use a funnel to transfer the piccalilli into jars to avoid spills and mess.
Storage Instructions:
- Store in a cool, dark place for up to 6 months.
Reheating Instructions:
- Piccalilli is typically served cold and does not need to be reheated.
Presentation Ideas:
- Serve in a small dish with crackers or bread.
- Use as a condiment for sandwiches or burgers.
- Add to a cheese board for a pop of color.
Garnishes:
- Fresh herbs such as parsley or cilantro.
- Thinly sliced apple or beetroot.
Pairings:
- Serve with grilled meats or vegetables.
- Pair with a sharp cheddar or other strong cheese.
Suggested Side Dishes:
- Roasted potatoes or sweet potatoes.
- Grilled or roasted vegetables such as zucchini or eggplant.
Troubleshooting Advice:
- If the piccalilli is too thick, add a splash of water to thin it out.
- If the piccalilli is too thin, simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to sterilize jars and lids before filling them with piccalilli.
- Store in a cool, dark place to prevent spoilage.
Food History:
- Piccalilli is a British condiment typically made with pickled vegetables and spices.
Flavor Profiles:
- Tangy, sweet, and spicy.
Serving Suggestions:
- Serve cold as a condiment or side dish.
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Region: British