Ingredients with Measurements:
- 500g carrots, peeled and sliced into thin rounds
- 500g courgettes, sliced into thin rounds
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp mustard seeds
- 1 tbsp turmeric
- 1 tbsp ground ginger
- 1 tbsp allspice
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- 250ml white wine vinegar
- 250ml apple cider vinegar
- 200g granulated sugar
- 2 tbsp cornflour
- 2 tbsp water
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the carrots, courgettes, onion, garlic, mustard seeds, turmeric, ginger, allspice, peppercorns, and salt.
2. Pour in the white wine vinegar and apple cider vinegar, and add the sugar. Stir to combine.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. In a small bowl, mix the cornflour and water until smooth. Add this to the saucepan and stir well.
5. Cook for a further 5 minutes, or until the mixture has thickened.
6. Remove the saucepan from the heat and allow the mixture to cool slightly.
7. Spoon the piccalilli into sterilized jars and seal tightly with the lids.
8. Store the jars 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, and low heat for simmering.
Serving size:
This recipe makes approximately 3-4 jars of piccalilli.
Nutritional information:
Per serving (1 tbsp):
- Calories: 25
- Fat: 0g
- Carbohydrates: 6g
- Protein: 0g
- Fiber: 1g
- Sugar: 5g
- Sodium: 70mg
Substitutions for ingredients:
- You can substitute the white wine vinegar with white vinegar or rice vinegar.
- If you don't have allspice, you can use a combination of cinnamon, nutmeg, and cloves.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- You can add other vegetables such as cauliflower, green beans, or peppers.
- For a spicier piccalilli, add some chopped chili peppers or red pepper flakes.
- You can use different types of vinegar such as balsamic vinegar or malt vinegar.
Tips and tricks:
- Make sure to sterilize your jars and lids before using them to prevent any bacteria from growing.
- You can adjust the amount of sugar to your liking.
- The piccalilli will thicken as it cools, so don't worry if it seems too runny at first.
- This piccalilli can be stored for up to 6 months in a cool, dark place.
Storage instructions:
Store the jars in a cool, dark place for at least 2 weeks before using. The piccalilli can be stored for up to 6 months.
Reheating instructions:
This piccalilli is served cold and does not need to be reheated.
Presentation ideas:
Serve the piccalilli in a small dish or jar with a spoon for serving.
Garnishes:
You can garnish the piccalilli with fresh herbs such as parsley or coriander.
Pairings:
This piccalilli goes well with cheese, cold meats, or sandwiches.
Suggested side dishes:
Serve the piccalilli with a side of crusty bread or crackers.
Troubleshooting advice:
- If the piccalilli is too runny, add more cornflour and water mixture and cook for a few more minutes.
- If the piccalilli is too thick, add a little more vinegar or water to thin it out.
Food safety advice:
- Make sure to sterilize your jars and lids before using them to prevent any bacteria from growing.
- Store the piccalilli in a cool, dark place to prevent spoilage.
Food history:
Piccalilli is a British relish that dates back to the 17th century. It was originally made with pickled vegetables such as cauliflower, onions, and cucumbers, and was often served with cold meats.
Flavor profiles:
This piccalilli has a tangy and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve the piccalilli as a condiment with cheese, cold meats, or sandwiches.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British