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
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Ingredients
  • 1 whole cauliflower, florets only
  • 5 courgettes, thickly sliced
  • 10 small pickling onions, peeled
  • 100g beans, trimmed and cut in half
  • 1 small cucumber, cut in half and thickly sliced
  • 4 large carrots, thickly sliced
  • coarse salt for sprinkling
  • 300mls cider vinegar
  • 300mls white malt vinegar
  • 250g sugar – I used fructose
  • 0.625mls curry powder
  • 10mls mustard powder
  • 25g fresh root ginger, sliced
  • 6 black peppercorns
  • 1 red chilli, cut in half
  • 15mls mustard seeds
  • 2 cloves garlic, sliced
  • 15mls vinegar
  • 30mls flour
  • 30mls turmeric
Instructions
  1. layer the vegetables in a glass bowl, and sprinkle each layer with coarse salt
  2. cover and leave overnight
  3. rinse thoroughly and leave to drain in a colander
  4. in a heavy bottomed large pan heat 600mls of vinegar
  5. add the sugar and stir until it has dissolved
  6. add the curry powder, mustard powder, ginger, peppercorns, chilli, mustard seeds and garlic
  7. bring to the boil, reduce the heat and simmer for 20 minutes
  8. make a paste with the 1 tablespoon vinegar, the flour and the turmeric
  9. remove the chilli from the bottling sauce
  10. add the paste and stir well to ensure you have no lumps
  11. add the vegetables
  12. bring to the boil and cook for 5 minutes
  13. add the vegetables to your
  14. sterilized glass jars
  15. 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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