Ingredients with Measurements:
- 1 large cauliflower, cut into small florets
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 2 cups pearl onions, peeled
- 2 cups diced carrots
- 2 cups diced red bell pepper
- 1 cup diced green bell pepper
- 1 cup diced yellow onion
- 1/2 cup kosher salt
- 4 cups white vinegar
- 1 cup granulated sugar
- 1/4 cup mustard seeds
- 1/4 cup ground turmeric
- 2 tablespoons ground ginger
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons red pepper flakes
- 1 tablespoon black peppercorns
Special equipment needed:
- Large pot
- Colander
- Sterilized jars with lids
Step-by-step instructions:
1. In a large pot, combine the cauliflower, green beans, pearl onions, carrots, red bell pepper, green bell pepper, and yellow onion. Sprinkle the kosher salt over the vegetables and toss to coat. Cover and let sit overnight.
2. The next day, rinse the vegetables thoroughly under cold running water and drain in a colander.
3. In the same pot, combine the white vinegar, granulated sugar, mustard seeds, ground turmeric, ground ginger, ground coriander, ground cumin, red pepper flakes, and black peppercorns. Bring to a boil over medium-high heat, stirring occasionally.
4. Add the drained vegetables to the pot and stir to combine. Reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender.
5. Remove the pot from the heat and let cool for 5 minutes.
6. Ladle the piccalilli into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims clean and seal with the lids.
7. Process the jars in a boiling water bath for 10 minutes.
- Time:
Preparation time: 30 minutes (plus overnight soaking)
- Cooking time: 15 minutes
Temperature:
- Boiling water bath
Serving size:
- Makes approximately 6-8 jars
Nutritional information:
- Calories: 120 per serving
- Fat: 0g
- Carbohydrates: 29g
- Protein: 2g
- Sodium: 1800mg
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as green tomatoes, zucchini, or cucumbers.
- You can use apple cider vinegar instead of white vinegar.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add chopped jalapenos or serrano peppers for extra heat.
- Add diced apples or pears for a sweet and tangy twist.
- Add chopped fresh herbs, such as parsley or cilantro, for added flavor.
Tips and tricks:
- Be sure to rinse the vegetables thoroughly after soaking to remove excess salt.
- Use a large pot to prevent the vegetables from overcrowding and cooking unevenly.
- Sterilize the jars and lids before filling to prevent contamination and spoilage.
- Store the piccalilli in a cool, dark place for up to 1 year.
Storage instructions:
- Store the piccalilli in a cool, dark place for up to 1 year.
Reheating instructions:
- Serve the piccalilli cold or at room temperature.
Presentation ideas:
- Serve the piccalilli in a small dish as a condiment for sandwiches, burgers, or grilled meats.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with grilled meats, sausages, or cheese.
Suggested side dishes:
- Serve with crusty bread or crackers.
Troubleshooting advice:
- If the piccalilli is too salty, rinse the vegetables again under cold running water before adding to the pot.
Food safety advice:
- Be sure to sterilize the jars and lids before filling to prevent contamination and spoilage.
- Process the jars in a boiling water bath for 10 minutes to ensure a safe seal.
Food history:
- Piccalilli is a British relish made from chopped pickled vegetables, typically cauliflower, onions, and gherkins.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a condiment for sandwiches, burgers, or grilled meats.
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Region: British