Cookstr.com

Piccalilli

Updated February 23, 2016

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.

Nutritional Benefits: Low fat, low GI

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

5 × 8 oz (225g) jars

Preparation Time20 min

Preparation Time - Text20 minutes, plus standing

Cooking Time10 min

Cooking Time - Text10

Cooking Methodpickling

CostInexpensive

Moderate

Total Timea day or more

Recipe Courseside dish

Dietary Considerationgluten-free, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturehot & spicy

Type of DishCondiments

Ingredients

  • 2 lb (900g) mixed fresh seasonal vegetables, such as: cauliflower, shallots, cucumber, young kidney beans, carrots and French beans
  • 2½ tbsp salt
  • 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
  • Extra large stainless steel saucepan
  • 5 × 8 oz (225g) glass canning jars

Instructions

  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.

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