PICCALILLI RECIPE RECIPES

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EASY PICCALILLI RECIPE | BBC GOOD FOOD



Easy piccalilli recipe | BBC Good Food image

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

Provided by Anna Glover

Categories     Condiment

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 3 x 500ml jars

Number Of Ingredients 13

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves

Steps:

  • Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
  • Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
  • Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

Nutrition Facts : Calories 14 calories, FatContent 0.2 grams fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.04 milligram of sodium

PICCALILLI RECIPE - FOOD.COM



Piccalilli Recipe - Food.com image

I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4 pints

Number Of Ingredients 13

5 green tomatoes
5 green peppers
2 red peppers
5 onions, peeled
1 small cabbage
1/4 cup salt
3 cups brown sugar
1 1/2 teaspoons celery seeds
1 tablespoon mustard seeds
1 tablespoon whole cloves
2 inches cinnamon sticks
1 tablespoon allspice berry
2 cups mild cider vinegar

Steps:

  • Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
  • Sprinkle them with the 1/4 cup salt.
  • Cover and let stand overnight.
  • Next day.
  • Cover with cold water and drain.
  • Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
  • Bring to the boiling point and cook slowly 15 minutes.
  • Pack in pint jars.
  • And process in boiling water bath to seal.

Nutrition Facts : Calories 849.6, FatContent 2.4, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 7210.8, CarbohydrateContent 206.2, FiberContent 12.5, SugarContent 183.9, ProteinContent 8.5

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