Picalilli was always something that was eaten at Christmas in our family. I mean, we had it throughout the year too, but those occasions were rare and it never felt right. How dare my mother buy piccalilli on a regular day of the year. For me, Piccalilli is most definitely meant for Christmas.
I didn’t even realise how easy piccalilli was to make either, until last week, when I read the back of a jar at a local supermarket. It was in that moment I thought I’d give it a go myself and have it ready in time for Christmas: to eat with my leftover roast. For those who don’t know, piccallili is a chunky vegetable based chutney/relish – usually cauliflower, gherkins and onion – with the addition of spices and turmeric. Piccalilli is often eaten as part of a ploughmans lunch, on the side of the plate, rather than spread on bread, but i just can’t resist dolloping a spoonful in a sandwich with some seitan, vegan cheese and salad. Unlike sweet pickle, Piccallili is more salty sweet than sweet.
Makes 1 Large Jar
- 250g Cauliflower
- 70g Shallot or White Onion
- 60g Gherkins
- 100g Pickled Onions (Silverskin Onions)
- 2 Tsp Dijon Mustard
- 1/2 Tsp Ginger
- 1/2 Tsp Cumin
- 1/2 Tsp Garlic Powder
- 1/8th Tsp Cayenne Pepper
- 1 Tbsp Turmeric Powder
- 80ml Apple Cider Vinegar
- 125ml Pickle Vinegar ( vinegar from the pickle jar)
- 175ml Water
- 1 Tbsp Cornflour
- 1 Tbsp Cold Water
- 2 Tbsp Sugar
- 15g Himalayan Salt
Roughly chop your cauliflower into smaller chunks, about the size of a ten pence piece and continue with the other vegetables, again roughly chopping them into bigger chunks. As I mentioned above, piccalilli is a chunky relish.However, if you prefer your vegetables to be smaller, then don’t hestitate to finely chop them as you go.Heat a saucepan on a medium heat and spray with a little low-fat spray, add in the finely chopped garlic, turmeric, cumin, Ginger, two tablespoons of the apple cider vinegar, and two tablespoons of water. Stir the ingredients until a paste forms. Now add in the remaining cider vinegar, as well as the other vinegar and water.Put the vegetables into a colander or sieve and wash them under the tap for a brief minute. Drain them well and add them to the pan, along with the sugar. Stir everything together and coat the vegetables evenly. Leave the vegetables cook for about ten minutes – you want the vegetables to still have a little crunch.
Put the cornflour into a cup, add 1 Tbsp of cold water and stir until you have a paste. Remove the pan from the heat and stir the cornflour paste into the piccalilli – the Piccallili should instantly thicken.
Now leave the piccalilli to cool, before spooning it into a sterilised and airtight jar. You can store this in the fridge for a few weeks – the longer you leave the piccalilli the stronger the flavour will be.
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© The Hungry Welsh Girl 2016
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