Ingredients with Measurements:
- 4 cups of diced cucumbers (peeled and seeded)
- 1 cup of diced red bell pepper
- 1 cup of diced green bell pepper
- 1 cup of diced onion
- 1 cup of apple cider vinegar
- 1 cup of granulated sugar
- 1 tablespoon of mustard seeds
- 1 tablespoon of celery seeds
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the diced cucumbers, red bell pepper, green bell pepper, and onion.
2. Add the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, salt, and black pepper to the pot.
3. Stir the ingredients together until well combined.
4. Bring the mixture to a boil over medium-high heat.
5. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
6. While the mixture is simmering, prepare the canning jars and lids by sterilizing them in boiling water for 10 minutes.
7. Using a canning funnel, ladle the hot piccalilli mixture into the sterilized jars, leaving 1/2 inch of headspace at the top.
8. Use a bubble remover tool to remove any air bubbles from the jars.
9. Wipe the rims of the jars with a clean, damp cloth.
10. Place the lids and bands on the jars, tightening the bands just until they are snug.
11. Using a jar lifter, carefully place the filled jars into a water bath canner filled with boiling water.
12. Process the jars in the water bath canner for 10 minutes.
13. After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel to cool.
14. Once the jars have cooled, check the seals by pressing down on the center of the lid. If the lid does not move, the jar is sealed.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
- Boiling water for canning
Serving size:
- Makes approximately 4-5 pints of piccalilli
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 20
- Total fat: 0g
- Sodium: 30mg
- Total carbohydrates: 5g
- Sugars: 4g
- Protein: 0g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Yellow mustard seeds can be used instead of brown mustard seeds.
- Ground celery seed can be used instead of whole celery seeds.
Variations:
- Add diced carrots or cauliflower to the mixture for added texture and flavor.
- Use honey instead of granulated sugar for a healthier option.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to sterilize the canning jars and lids before filling them with the piccalilli mixture.
- Use a canning funnel to make filling the jars easier and less messy.
- Remove any air bubbles from the jars before processing to ensure a proper seal.
- Store the jars in a cool, dark place for up to one year.
Storage instructions:
- Store the jars in a cool, dark place for up to one year.
Reheating instructions:
- The piccalilli can be served cold or at room temperature.
Presentation ideas:
- Serve the piccalilli in a small dish alongside grilled meats or sandwiches.
Garnishes:
- Fresh herbs such as parsley or cilantro can be sprinkled on top for added color and flavor.
Pairings:
- Serve the piccalilli with grilled chicken, pork chops, or burgers.
Suggested side dishes:
- Potato salad or coleslaw would make great side dishes to serve with the piccalilli.
Troubleshooting advice:
- If the jars do not seal properly, refrigerate the piccalilli and use within a few weeks.
Food safety advice:
- Be sure to follow proper canning procedures to ensure the safety of the piccalilli.
Food history:
- Piccalilli is a British condiment made from pickled vegetables and spices.
Flavor profiles:
- The sweet and sour flavors of the piccalilli are balanced by the tangy vinegar and spicy mustard and celery seeds.
Serving suggestions:
- Serve the piccalilli as a condiment alongside grilled meats or sandwiches.
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