← Back to Search Results
pickling English
Piccalilli

Photo by:
Comments: 0
 

Recipe

This is a modern version of a traditional Indian pickle called peccalillo. Good with crusty bread and a robust sharp cheese, and with cold meats and pork pies.

Yield: 5 × 8 oz (225g) jars
Prep time: 20 Minutes, Plus Standing
Cooking time: 10 Minutes

Ingredients

  • 2 lb (900g) mixed fresh seasonal vegetables, such as: cauliflower, shallots, cucumber, young kidney beans, carrots and French beans
  • 2½ tbsp salt

For the Piccalilli Sauce:

  • 2¼ cups malt vinegar
  • 15 small dried whole chiles, rinsed
  • Scant 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 3 tbsp dry mustard
  • 1 tbsp turmeric

Special Equipment:

  • Extra large stainless steel saucepan
  • 5 × 8 oz (225g) glass canning jars

Directions

1. Prepare the vegetables of your choice and cut them into small bite-sized pieces. Toss with the salt in a large glass bowl. Cover and let stand overnight in a cool place.

2. The following day, drain the vegetables well. Bring the vinegar and chiles to a boil in a nonreactive saucepan and cook for 2 minutes. Let stand for 30 minutes. Strain the vinegar, discarding the chiles.

3. Mix together the sugar, cornstarch, mustard, and turmeric in a bowl. Stir in enough of the vinegar to make a smooth paste. Return the remaining vinegar to its saucepan, and return to a boil. Whisk the hot vinegar into the paste, then return to the saucepan. Bring to a boil, stirring constantly. Simmer for 3 minutes. Stir in the vegetables.

4. Pack into five sterilized, hot 8 oz (225g) glass jars and seal immediately while still hot. Let stand until cool. Wipe clean and label. Store the jars in a cool dark place for at least 4 weeks before serving. Once opened, store in the refrigerator and eat within 1 week.

Notes

Nutritional Benefits: Low fat, low GI

Caution: Make the piccalilli at least 4 weeks before serving to let the flavors develop.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings.

23kcal (1%)
11mg (1%)
22mg (36%)
0mcg RAE (0%)
146mg
9mg
1g
3g
1g
5g
0mg (0%)
160mg (7%)
0g (0%)
0g (0%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
food-to-live-by Food to Live By
by Myra Goodman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sweet-life The Sweet Life
by Kate Zuckerman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?