Ingredients with Measurements:
- 500g beetroot, peeled and grated
- 1 large onion, finely chopped
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 2 garlic cloves, minced
- 1 cup cider vinegar
- 1 cup granulated sugar
- 1 tbsp mustard seeds
- 1 tbsp ground turmeric
- 1 tbsp cornstarch
- 1 tsp salt
Special Equipment Needed:
- Large mixing bowl
- Large saucepan
- Sterilized jars with lids
Step-by-Step Instructions:
1. In a large mixing bowl, combine the grated beetroot, chopped onion, red and green peppers, and minced garlic.
2. In a large saucepan, bring the cider vinegar, sugar, mustard seeds, ground turmeric, cornstarch, and salt to a boil, stirring constantly until the sugar has dissolved.
3. Add the beetroot mixture to the saucepan and stir to combine. Reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the mixture has thickened.
4. Remove the pan from the heat and let the mixture cool for 5 minutes.
5. Spoon the piccalilli into sterilized jars and seal tightly.
6. Store the jars in a cool, dark place for at least 2 weeks before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for simmering
Serving size:
- Makes approximately 4-5 jars
Nutritional information:
- Calories: 110 per serving
- Fat: 0g
- Carbohydrates: 27g
- Protein: 1g
- Fiber: 2g
- Sugar: 24g
- Sodium: 240mg
Substitutions for ingredients:
- White vinegar can be used instead of cider vinegar.
- Brown sugar can be used instead of granulated sugar.
- Yellow mustard seeds can be used instead of brown mustard seeds.
Variations:
- Add diced apples or pears for a fruity twist.
- Use different colored peppers for a more colorful piccalilli.
- Add a pinch of cayenne pepper for a spicy kick.
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 fill the jars with the piccalilli to avoid spills.
Storage Instructions:
- Store in a cool, dark place for up to 6 months.
Reheating Instructions:
- Serve cold or at room temperature.
Presentation Ideas:
- Serve in a small dish with crackers or bread.
- Use as a condiment for sandwiches or burgers.
Garnishes:
- Sprinkle with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with cheese and crackers.
- Pair with grilled meats or vegetables.
Suggested Side Dishes:
- Serve with a side salad or roasted vegetables.
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:
- Always use clean utensils and equipment when making and storing piccalilli.
- Discard any jars that show signs of spoilage, such as bulging lids or mold.
Food History:
- Piccalilli is a British condiment made from pickled vegetables, typically cauliflower, onions, and gherkins.
Flavor Profiles:
- Sweet and tangy with a hint of spice.
Serving Suggestions:
- Serve as a condiment for sandwiches, burgers, or grilled meats.
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