Piccalilli

As I am sucrose intolerant I have a lot of bottles of things in my fridge that I have made from scratch. You will find sweet chilli sauce in there among all the other bottles of lovely goodies, including harissa and pesto and tomato and chilli chutney. What you won’t find is marmalade as for some strange reason fructose does not work the same as sugar at this temperature. I will one day get myself some sugar free jam sugar and have a go at making my own jam. But, in the meantime St. Dalfour do a more than respectable sugar free jam (or six) which I love to slather on my home made bread. Another perfect addition to a bread lunch is piccalilli. These pickled vegetable take on a lovely yellow hue from the turmeric and are easy to make. I keep the crunch in them as I like the texture. Do give it a go, and make sure to set aside enough glass jars to start – this makes 6 small jars, or have one large jar to hand. I like to give my ‘canning experiments’ away as gifts so I always make use of smaller glass jars.

"piccalilli"
© piccalilli

This was originally published on the 27th of September 2011 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the 28 comments.

Piccalilli

Author: an original recipe from Lavender and Lime

Ingredients

  • 1 whole cauliflower florets only
  • 5 courgettes thickly sliced
  • 10 small pickling onions peeled
  • 100 g beans trimmed and cut in half
  • 1 small cucumber cut in half and thickly sliced
  • 4 large carrots thickly sliced
  • coarse salt for sprinkling
  • 300 mls cider vinegar
  • 300 mls white malt vinegar
  • 250 g sugar – I used fructose
  • 0.625 mls curry powder
  • 10 mls mustard powder
  • 25 g fresh root ginger sliced
  • 6 black peppercorns
  • 1 red chilli cut in half
  • 15 mls mustard seeds
  • 2 cloves garlic sliced
  • 15 mls vinegar
  • 30 mls flour
  • 30 mls turmeric

Instructions

  • layer the vegetables in a glass bowl, and sprinkle each layer with coarse salt
  • cover and leave overnight
  • rinse thoroughly and leave to drain in a colander
  • in a heavy bottomed large pan heat 600mls of vinegar
  • add the sugar and stir until it has dissolved
  • add the curry powder, mustard powder, ginger, peppercorns, chilli, mustard seeds and garlic
  • bring to the boil, reduce the heat and simmer for 20 minutes
  • make a paste with the 1 tablespoon vinegar, the flour and the turmeric
  • remove the chilli from the bottling sauce
  • add the paste and stir well to ensure you have no lumps
  • add the vegetables
  • bring to the boil and cook for 5 minutes
  • add the vegetables to your
  • sterilized glass jars
  • top with the sauce and seal tightly with the lids

I submitted this recipe to JamieAnne and Allie’s Canning Posts

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18 thoughts on “Piccalilli

  1. We love Piccalilli in this house and I have been meaning to make some for ages. You have moved it up my list of things to do.

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