PICCALILLI
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.
Provided by Ruth
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 11
Steps:
- Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
- In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
- Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
- In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g
CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Provided by Elaine Lemm
Categories Condiment
Time P2DT40m
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
- Add the cauliflower, pearl onions, cucumber, and capers. Stir.
- Put a plate on the vegetables to make sure they stay submerged in the brine.
- Cover with plastic wrap and refrigerate for 24 hours.
- Gather the ingredients.
- In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
- Reduce the heat and cook for 15 minutes.
- Transfer to a ceramic bowl and leave to cool overnight in the fridge.
- Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
- Drain and rinse the vegetables well.
- In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
- Reduce the heat to a gentle simmer and cook for 10 minutes.
- Drain the water and reserve the veggies.
- In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
- Cook over low heat for 5 minutes, being careful not to burn the flour.
- Strain the spiced vinegar.
- Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
- Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
- Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
- Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.
Nutrition Facts : Calories 164 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 5108 mg, Sugar 22 g, Fat 5 g, ServingSize 2-3 jars, UnsaturatedFat 0 g
SWEET PICKLE RELISH
This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!
Provided by cindymartin21502
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h35m
Yield 96
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
- Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g
PICCALILLI (MUSTARD PICKLES)
Make and share this Piccalilli (mustard Pickles) recipe from Food.com.
Provided by Barry C
Categories Low Protein
Time 55m
Yield 1 1/2 litres
Number Of Ingredients 13
Steps:
- Top and tail the cucumber, runner beans and zucchini.
- Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
- Remove, drain and let cool.
- Halve the cucumber lengthwise and scoop out the seeds with a spoon.
- Dice the flesh.
- Halve the zucchini lengthwise and cut into 1/2 inch pieces.
- Peel the onions and halve.
- Break the cauliflower into florets.
- Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
- Pour about 3 1/2 litres of water over, cover and leave for a day.
- Next day, drain the vegetables and rinse well under running water to remove all the salt.
- Drain well.
- In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
- Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
- Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
- Bring to the boil and simmer for another 2 minutes.
- Spoon into hot sterilised jars.
- Fill to the top and seal with sterilised lids.
- Makes about 1 1/2 litres of pickles.
Nutrition Facts : Calories 668.4, Fat 5.2, SaturatedFat 0.9, Sodium 103493.6, Carbohydrate 105.8, Fiber 20.4, Sugar 27.2, Protein 19.1
EASY PICCALILLI
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Provided by Anna Glover
Categories Condiment
Time 25m
Yield Makes 3 x 500ml jars
Number Of Ingredients 13
Steps:
- Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
- Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium
OLD-FASHIONED PICKLE RELISH (TRADITIONAL OR SPICY)
Once you try this pickle relish, you will never buy store-bought again. I usually chop the veggies in my food processor. I pulse them until they are finely chopped but still on the chunky side. You do not want them pureed. I am not sure about the yield, but I think it is approximately 10-12 half-pints. You can easily reduce that quantities and keep refrigerated after placing in the jars. If you are not going to water-bath the jars, make sure you sterilize them either in the oven, the dishwasher, or a pot of boiling water.
Provided by dawnie2u
Categories Easy
Time 12h45m
Yield 10-12 half-pints
Number Of Ingredients 10
Steps:
- Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
- Let stand 2 hours up to 12 hours.
- Drain thoroughly, pressing out excess liquid.
- Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
- Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
- Pack hot into 1/2 pint jars.
- Process in a water-bath for 10 minutes.
Nutrition Facts : Calories 353.7, Fat 0.6, SaturatedFat 0.1, Sodium 2837, Carbohydrate 87.3, Fiber 1.6, Sugar 83.2, Protein 1.2
More about "picallilimustard pickle relish recipes"
PICCALILLI RELISH RECIPE - NEW ENGLAND TODAY
From newengland.com
Estimated Reading Time 50 secs
HOW TO MAKE OLD-FASHIONED MUSTARD PICKLE RELISH - TASTE …
From tasteofhome.com
Estimated Reading Time 6 mins
SPICY PICKLE RELISH RECIPE - SWEET SUMMERTIME HEAT
From oldworldgardenfarms.com
PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES
From jamieoliver.com
PICCALILLI (MUSTARD PICKLE) BY ANGELA DE GUNST. A …
From recipecommunity.com.au
PICCALILLI RECIPE - A FAVOURITE ENGLISH PICKLE - LINSFOOD
From linsfood.com
ENGLISH PICCALILLI - PUDGE FACTOR
From pudgefactor.com
HOMEMADE PICKLE RELISH: HOW TO MAKE SIMPLE SWEET …
From masterclass.com
HOW TO MAKE PICCALILLI - RECIPE - SARSON'S
From sarsons.co.uk
PICCALILLI ~ ENGLISH-STYLE PICKLES (CAULIFLOWER, ONIONS …
From christinascucina.com
HOMEMADE PICKLE RELISH RECIPE SWEETENED WITH HONEY
From commonsensehome.com
DEEP SOUTH DISH: MILLION DOLLAR SWEET PICKLE RELISH
From deepsouthdish.com
27 RECIPES TO MAKE WHEN YOU ARE OBSESSED WITH PICKLES
From tasteofhome.com
PICCALILLI RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
PICCALILLI RECIPE - CULINARY GINGER
From culinaryginger.com
WHAT IS PICCALILLI RELISH MADE OF? – VIVU.TV
From vivu.tv
PICCALILLI (MUSTARD PICKLE) | RECIPE | MUSTARD PICKLES, THERMOMIX ...
From pinterest.com.au
PICKLE AND RELISH RECIPES - NALDC
From naldc.nal.usda.gov
PICCALILLI (MUSTARD PICKLE) | RECIPE | THERMOMIX RECIPES, MUSTARD ...
From pinterest.co.uk
HOMEMADE PICKLE RELISH RECIPE | KITCHN
From thekitchn.com
OLD-FASHIONED MUSTARD PICKLES [GREAT-GRANDMA'S RECIPE] - YOUTUBE
From youtube.com
CHOW CHOW PICCALILLI MUSTARD & PICKLE RELISH - CROSSE AND BLACKWELL
From crosseandblackwell.com
RECIPE: PICCALILLI AND CHOW CHOW - FOOD NEWS
From foodnewsnews.com
PICKLE RELISH RECIPE - LOVE AND LEMONS
From loveandlemons.com
PICALLILI/MUSTARD PICKLE RELISH | RECIPE | PICCALILLI RECIPES, MUSTARD ...
From pinterest.com.au
PICKLE RELISH RECIPE - USE UP THOSE CUKES! - PIP AND EBBY
From pipandebby.com
PICCALILLI (OR MUSTARD PICKLE) – COOKING AND CRAFT SCHOOL
From pinnyandtrowel.com
PICCALILLI RELISH - COOKSINFO
From cooksinfo.com
HOW TO MAKE DILL PICKLE RELISH. (EASY CANNING RECIPE)
From cookfasteatwell.com
PICCALILLI MUSTARD - RECIPES SPICY
From allevals.blogspot.com
ENGLISH MUSTARD PICKLE (PICCALILLI) | RECIPES | DELIA ONLINE
From deliaonline.com
CROSSE & BLACKWELL CHOW CHOW PICCALILLI MUSTARD & PICKLE RELISH
From national.restaurant
HOMEMADE DILL PICKLE RELISH - THE DARING GOURMET
From daringgourmet.com
PICCALILLI (MUSTARD PICKLES) - PLAIN.RECIPES
From plain.recipes
QUICK PICKLE RELISH RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
CROSSE & BLACKWELL PICCALILLI MUSTARD & PICKLE RELISH 250ML
From buggy.ca
LADY ROSS MUSTARD PICKLE RELISH - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love