Ingredients for Piccalilli
- Table Salt
- Cold Water
- Cauliflower Florets
- White Pearl Onions
- Cucumbers
- Capers In Brine
- Malt Vinegar
- White Wine Vinegar
- Caster Sugar
- Pickling Spices
- All Purpose Flour
- 1/4 cup butter
- Ground Turmeric
- 1 tablespoon mustard powder
- Fresh Ground Black Pepper
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How to Make Piccalilli
- **Prepare the Brine:** In a large bowl, dissolve 2 tablespoons of salt in 4 cups of cold water.
- **Brine the Vegetables:** Add 1 pound cauliflower florets, 1 pound mixed pickling cucumbers (sliced), 1 large onion (thinly sliced), 1 red bell pepper (seeded and chopped), 1/2 cup pearl onions, 1/2 cup capers, and 1/4 cup chopped fresh green chilies (optional) to the brine. Ensure all vegetables are fully submerged. Place a plate on top to keep them under the brine.
- **Refrigerate:** Cover the bowl and refrigerate for 24 hours.
- **Make the Pickling Sauce:** In a large stainless steel saucepan, combine 2 cups white vinegar, 1 cup cider vinegar, 1/2 cup sugar, 2 tablespoons pickling spice, and 1/4 cup butter. Bring to a boil over medium-high heat, reduce the heat, and simmer gently for 15 minutes.
- **Cool the Sauce:** Remove from heat and allow the sauce to cool completely.
- **Prepare the Vegetables:** Remove the vegetables from the refrigerator, drain well, and rinse thoroughly under cold water to remove excess salt.
- **Blanch the Vegetables:** Place the rinsed vegetables in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer gently for 10 minutes. Drain well and set aside.
- **Make the Roux:** In a separate saucepan, melt the butter. Whisk in 1/4 cup all-purpose flour and cook gently for 5 minutes, stirring constantly, until a smooth roux forms. Be careful not to burn the roux.
- **Combine Sauce and Roux:** Strain the cooled pickling sauce and slowly whisk it into the roux. Cook for 2-3 minutes, or until the sauce thickens.
- **Season:** Stir in 1 teaspoon turmeric, 1 tablespoon mustard powder, and 1/2 teaspoon black pepper. Mix well.
- **Combine Vegetables and Sauce:** Add the blanched vegetables to the thickened sauce and stir gently to coat evenly.
- **Jar the Piccalilli:** Pack the Piccalilli into sterilized jars, leaving 1/2 inch headspace. Seal tightly.
- **Cure and Store:** Let the jars sit at room temperature for at least one week before opening. Unopened jars will keep for at least six months in a cool, dark place. Once opened, refrigerate.
Nutrition Information (Approximate per serving)
Sodium
175 g
Sugar
26g
Fat
12g
Carbs
3g
