Homemade Piccalilli Recipe

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

1. 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.
2. 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.
3. Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Cook for 5 minutes until the sauce thickens.
4. Add the blanched vegetables to the pot with the sauce. Stir well to coat all the vegetables with the sauce.
5. Simmer the mixture over low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
6. Remove the pot from the heat and let the piccalilli cool to room temperature.
7. 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.
8. Enjoy your homemade piccalilli as a condiment with sandwiches, grilled meats, or as a delicious accompaniment to traditional British dishes.

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