Try this amazing homemade piccalilli recipe that will infuse your taste buds with a medley of tangy, sweet, and spicy flavors. Made with fresh vegetables and a blend of aromatic spices, this British condiment is perfect for adding a zing to your sandwiches, cold meats, and more. With just a little bit of time and effort, you can master the art of piccalilli-making in your own kitchen.
Ingredients
- 1 cauliflower, cut into small florets
- 1 cup pearl onions, peeled
- 2 cups cucumbers, diced
- 2 cups green beans, chopped
- 2 cups green bell peppers, diced
- 1 cup carrots, diced
- 1 cup corn kernels
- 1 cup white vinegar
- 1 cup granulated sugar
- 2 tablespoons mustard powder
- 2 tablespoons turmeric powder
- 2 tablespoons cornstarch
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- In a large pot of boiling water, blanch the cauliflower florets, pearl onions, cucumbers, green beans, bell peppers, carrots, and corn kernels for 2-3 minutes. Drain and set aside.
- In a separate pot, combine the vinegar, sugar, mustard powder, turmeric powder, cornstarch, mustard seeds, celery seeds, ground ginger, salt, and black pepper. Stir well to combine.
- Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Cook for 5 minutes until the sauce thickens.
- Add the blanched vegetables to the pot with the sauce. Stir well to coat all the vegetables with the sauce.
- Simmer the mixture over low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Remove the pot from the heat and let the piccalilli cool to room temperature.
- Transfer the piccalilli to sterilized jars, making sure to pack the vegetables tightly. Seal the jars and refrigerate for at least 24 hours before using.
- Enjoy your homemade piccalilli as a condiment with sandwiches, grilled meats, or as a delicious accompaniment to traditional British dishes.
