Ingredients with Measurements:
- 1 large cauliflower, cut into small florets
- 2 large carrots, peeled and diced
- 1 large onion, diced
- 2 cups of white vinegar
- 1 cup of sugar
- 1 tablespoon of mustard seeds
- 1 tablespoon of turmeric
- 1 tablespoon of ground ginger
- 1 tablespoon of ground cumin
- 1 tablespoon of salt
- 1/2 tablespoon of black pepper
- 1/4 cup of cornstarch
- 1/4 cup of water
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Sterilized jars with lids
Step-by-step instructions:
1. In a large pot, bring the cauliflower, carrots, and onion to a boil with the vinegar, sugar, mustard seeds, turmeric, ginger, cumin, salt, and black pepper.
2. Reduce the heat and simmer for 10-15 minutes or until the vegetables are tender.
3. In a small bowl, whisk together the cornstarch and water until smooth.
4. Add the cornstarch mixture to the pot and stir until the mixture thickens.
5. Remove from heat and let cool for 10 minutes.
6. Spoon the piccalilli into sterilized jars and seal tightly.
7. Store in the refrigerator for up to 3 months.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Simmer on low heat.
Serving size:
Makes approximately 4 cups of piccalilli.
Nutritional information:
Calories: 80
Fat: 0g
Carbohydrates: 20g
Protein: 1g
Sodium: 300mg
Sugar: 18g
Substitutions for ingredients:
- You can use any type of vinegar, but white vinegar is traditional.
- You can use any type of sugar, but white sugar is traditional.
- You can use any type of mustard seeds, but yellow mustard seeds are traditional.
- You can use any type of cornstarch, but cornstarch is traditional.
Variations:
- You can add other vegetables such as green beans, bell peppers, or zucchini.
- You can add diced apples or raisins for a sweeter flavor.
- You can add chili flakes for a spicier flavor.
Tips and tricks:
- Make sure to sterilize your jars and lids before using.
- Use a funnel to make it easier to fill the jars.
- Let the piccalilli cool before sealing the jars.
Storage instructions:
Store in the refrigerator for up to 3 months.
Reheating instructions:
Piccalilli is typically served cold and does not need to be reheated.
Presentation ideas:
Serve in a small dish with a spoon.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Serve with Indian-style curries, grilled meats, or sandwiches.
Suggested side dishes:
Serve with naan bread or rice.
Troubleshooting advice:
- If the piccalilli is too thick, add more vinegar or water.
- If the piccalilli is too thin, add more cornstarch.
Food safety advice:
Make sure to sterilize your jars and lids before using to prevent bacteria growth.
Food history:
Piccalilli is a British condiment that was originally made with pickled vegetables and spices. The Indian-style piccalilli is a variation that uses Indian spices.
Flavor profiles:
The Indian-style piccalilli has a tangy, sweet, and spicy flavor.
Serving suggestions:
Serve as a condiment for sandwiches, burgers, or grilled meats.
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Region: Indian