Ingredients with Measurements:
- 2 red bell peppers, roasted and diced
- 1 small cauliflower, chopped into small florets
- 1 small red onion, finely chopped
- 1 small green apple, peeled and diced
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the red bell peppers on it. Roast for 20-25 minutes or until the skin is charred and the flesh is soft. Remove from the oven and let cool.
2. Once the peppers are cool enough to handle, remove the skin, seeds, and stem. Dice the flesh and set aside.
3. In a large mixing bowl, combine the roasted red peppers, cauliflower, red onion, and green apple. Mix well and set aside.
4. In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, turmeric, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Bring to a boil over medium heat, stirring occasionally.
5. Once the mixture is boiling, reduce the heat to low and simmer for 5 minutes.
6. Pour the hot vinegar mixture over the vegetables in the mixing bowl. Stir well to combine.
7. Transfer the mixture to sterilized jars, leaving 1/2 inch of headspace. Seal the jars tightly with lids.
8. Let the piccalilli cool to room temperature before storing in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes 2-3 cups of piccalilli
Nutritional information:
Calories: 70
Fat: 0g
Carbohydrates: 17g
Protein: 1g
Sodium: 100mg
Sugar: 15g
Substitutions for ingredients:
- Red bell peppers can be substituted with yellow or orange bell peppers.
- Cauliflower can be substituted with broccoli or green beans.
- White vinegar can be substituted with rice vinegar or apple cider vinegar.
- Green apple can be substituted with granny smith apple or pear.
Variations:
- Add diced jalapeño peppers for extra heat.
- Substitute the cauliflower with diced carrots or zucchini.
- Add chopped fresh herbs such as cilantro or parsley for extra flavor.
Tips and tricks:
- Use a mandoline slicer to slice the vegetables thinly and evenly.
- Sterilize the jars and lids by boiling them in water for 10 minutes before use.
- Let the piccalilli cool to room temperature before storing in the refrigerator to prevent the jars from cracking.
Storage instructions:
Store the piccalilli in sterilized jars in the refrigerator for up to 2 weeks.
Reheating instructions:
The piccalilli can be served cold or at room temperature.
Presentation ideas:
Serve the piccalilli in a small bowl or jar with a spoon for serving.
Garnishes:
Garnish with chopped fresh herbs such as cilantro or parsley.
Pairings:
Serve the piccalilli with grilled meats, sandwiches, or cheese platters.
Suggested side dishes:
Serve the piccalilli with roasted potatoes or steamed rice.
Troubleshooting advice:
If the piccalilli is too sweet, add more vinegar to balance the flavors.
Food safety advice:
Always use sterilized jars and lids to prevent bacteria growth.
Food history:
Piccalilli is a British relish made from chopped pickled vegetables and spices.
Flavor profiles:
The piccalilli has a sweet and tangy flavor with a spicy kick from the red pepper flakes.
Serving suggestions:
Serve the piccalilli as a condiment for sandwiches, burgers, or hot dogs.
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