Ingredients with Measurements:
- 2 cups of diced apples
- 1 cup of diced onions
- 1 cup of white vinegar
- 1 cup of sugar
- 1 tablespoon of mustard seeds
- 1 tablespoon of ground turmeric
- 1 tablespoon of ground ginger
- 1 teaspoon of salt
- 1/2 teaspoon of red pepper flakes
Special equipment needed:
- Large pot
- Mason jars with lids
Step-by-step instructions:
1. In a large pot, combine the diced apples, onions, white vinegar, sugar, mustard seeds, turmeric, ginger, salt, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 20-25 minutes, or until the apples and onions are tender and the mixture has thickened.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a ladle, transfer the piccalilli into sterilized mason jars, leaving about 1/2 inch of headspace.
6. Seal the jars with lids and let them cool to room temperature.
7. Store the piccalilli in the refrigerator for up to 3 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of piccalilli
Nutritional information:
- Calories: 60 per serving
- Fat: 0g
- Carbohydrates: 15g
- Protein: 0g
- Fiber: 1g
- Sugar: 14g
- Sodium: 100mg
Substitutions for ingredients:
- You can use any type of apple for this recipe, but tart apples like Granny Smith work best.
- You can use any type of onion, but yellow onions are recommended.
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
- You can omit the red pepper flakes if you don't like spicy food.
Variations:
- You can add diced bell peppers or carrots to the piccalilli for extra flavor and texture.
- You can use different spices like cumin or coriander for a different flavor profile.
- You can add a tablespoon of cornstarch to the mixture to thicken it up even more.
Tips and tricks:
- Make sure to sterilize your mason jars before using them to prevent contamination.
- Let the piccalilli cool to room temperature before storing it in the refrigerator.
- The piccalilli will thicken up even more as it cools, so don't worry if it seems too thin at first.
Storage instructions:
- Store the piccalilli in the refrigerator for up to 3 months.
Reheating instructions:
- The piccalilli is best served cold, but you can heat it up in a saucepan over low heat if you prefer it warm.
Presentation ideas:
- Serve the piccalilli in a small dish with crackers or bread for dipping.
Garnishes:
- Garnish the piccalilli with fresh herbs like parsley or cilantro.
Pairings:
- The piccalilli pairs well with cheese and crackers, sandwiches, or grilled meats.
Suggested side dishes:
- Serve the piccalilli with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the piccalilli is too thick, you can add a splash of water or vinegar to thin it out.
- If the piccalilli is too thin, you can let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to sterilize your mason jars before using them to prevent contamination.
- Store the piccalilli in the refrigerator for up to 3 months.
Food history:
- Piccalilli is a British condiment that dates back to the 18th century. It was originally made with pickled vegetables like cauliflower and green beans, but over time, different variations have emerged.
Flavor profiles:
- The piccalilli has a sweet and tangy flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the piccalilli as a condiment for sandwiches, burgers, or hot dogs.
- Use the piccalilli as a dip for vegetables or crackers.
- Add the piccalilli to a cheese board for extra flavor.
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