Piccalilli

Name: Piccalilli
Yield: makes three to four 8-ounce jars
Ingredients: 2 1/4 pounds washed, peeled vegetables–select 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods; 3 tablespoons fine salt; 1/4 cup cornstarch; 5 teaspoons ground turmeric; 5 teaspoons English mustard powder (see p. 202); 1 1/2 tablespoons yellow mustard seeds; 1 teaspoon crushed cumin seeds; 1 teaspoon crushed coriander seeds; 2 1/2 cups cider vinegar; 3/4 cup granulated sugar; 2 tablespoons honey

January 24, 2012

Season: August. This traditional sweet vegetable pickle, Indian in origin, is the ultimate August preserve for me. The time to make it is when garden produce is at its peak and there is ample to spare. You can use almost any vegetable in the mix, but make sure you include plenty of things that are green and crisp. The secret of a really successful piccalilli is to use very fresh vegetables and to take the time to cut them into small, similar-sized pieces. The recipe first treats the vegetables to a dry-brining, which helps to keep them really firm and crunchy, then bathes them in a smooth, hot mustard sauce.

Recipe information

Yield
makes three to four 8-ounce jars

Ingredients

2 1/4 pounds washed, peeled vegetables–select 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods

3 tablespoons fine salt

1/4 cup cornstarch

5 teaspoons ground turmeric

5 teaspoons English mustard powder (see p. 202)

1 1/2 tablespoons yellow mustard seeds

1 teaspoon crushed cumin seeds

1 teaspoon crushed coriander seeds

2 1/2 cups cider vinegar

3/4 cup granulated sugar

2 tablespoons honey

Preparation

Step 1
Cut the vegetables into small, even bite-size pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel, and leave in a cool place for 24 hours, then rinse with ice-cold water and drain thoroughly.
Step 2
Blend the cornstarch, turmeric, mustard powder, mustard seeds, cumin seeds,
Step 3
and coriander seeds to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to a boil. Pour a little of the hot vinegar over the blended spice paste, stir well, and return to the pan. Bring gently to a boil. Boil for 3 to 4 minutes to allow the spices to release their flavors into the thickening sauce.
Step 4
Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilized jars and seal immediately with vinegar-proof lids (see pp. 21–22). Leave to mature (if you can) for 4 to 6 weeks before opening. Use within 1 year.

The River Cottage Preserves Handbook by Pam Corbin. Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.

TagsPickle Condiment Indian South Asian Asian Nut Free Gluten Free Dairy Free Pickle & Preserve Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes