PICCALILLI

PICCALILLI (five 8 ounce jars)

 OLYMPUS DIGITAL CAMERA  Condiments, pickles, piccalilli 2

One of Britain’s favorite pickles, piccalilli is also called Indian pickle and probably has roots in India.  In Britain it is a traditional accompaniment to strong cheese, a ploughman’s lunch, ham, sausages or savory pies.  In the United States chowchow, a green tomato and mustard pickle relish favored in the mid-Atlantic and southern states, is a close cousin.

2 pounds mixed seasonal vegetables, such as cauliflower, pearl onions, cucumber, carrots or French beans

2-1/2 tablespoons salt

2-1/4 cups malt vinegar

15 small, dried, whole chiles, rinsed

scant 1 cup granulated sugar

3 tablespoons cornstarch

3 tablespoons dry mustard

1 tablespoon turmeric


  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 in a cool place overnight.
  1. The following day, drain the vegetables well. Bring the vinegar and chiles to a boil in a nonreactive saucepan and cook for 2 minutes.  Strain the vinegar, discarding the chiles.
  1. 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, then stir in the vegetables.
  1. Pack into 5 sterilized, hot 8 ounce glass jars and seal immediately while still hot. Let stand until cool.  Wipe clean and label.  Store jars in a cool, dark place for at least 4 weeks before using.  Once opened, store  in the refrigerator and eat within one week.

adapted from Victoria Blashford-Snell and Brigitte Hafner, The Illustrated Kitchen Bible

 

 

Leave a Reply