← 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.
 

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
good-to-the-grain Good to the Grain
by Kim Boyce
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
amor-y-tacos Amor Y Tacos
by Deborah Schneider
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cook-with-jamie Cook with Jamie
by Jamie Oliver
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?