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
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
- 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
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.
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.
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.
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.
2008 Dorling Kindersley