Piccalilli Recipes

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Piccalilli image

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

1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 ½ teaspoons ground ginger
6 cups distilled white vinegar
1 ½ ounces all-purpose flour
2 tablespoons ground turmeric


  • 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


Easy piccalilli image

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

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves


  • 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


Classic Piccalilli (British Pickled Veggies) image

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

For the Brine:
130 grams table salt
7 cups water (cold)
300 grams cauliflower florets
225 grams pearl onions (peeled)
225 grams cucumber (seedless; cut into large chunks)
2 teaspoons capers (in brine; drained and well-rinsed)
For the Spiced Vinegar:
7 fluid ounces dark malt vinegar
7 fluid ounces white wine vinegar
1 teaspoon pickling spice
56 grams caster sugar
For the Pickling:
56 grams butter
4 tablespoons all-purpose flour
2 teaspoons turmeric
1 1/4 teaspoon mustard powder
Black pepper (to taste)


  • 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


Piccalilli image

I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.

Provided by ChrisF

Categories     Vegetable

Time 1h15m

Yield 4 pints

Number Of Ingredients 13

5 green tomatoes
5 green peppers
2 red peppers
5 onions, peeled
1 small cabbage
1/4 cup salt
3 cups brown sugar
1 1/2 teaspoons celery seeds
1 tablespoon mustard seeds
1 tablespoon whole cloves
2 inches cinnamon sticks
1 tablespoon allspice berry
2 cups mild cider vinegar


  • Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
  • Sprinkle them with the 1/4 cup salt.
  • Cover and let stand overnight.
  • Next day.
  • Cover with cold water and drain.
  • Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
  • Bring to the boiling point and cook slowly 15 minutes.
  • Pack in pint jars.
  • And process in boiling water bath to seal.


Piccalilli image

Provided by Food Network

Time 4h45m

Yield 4 pint jars

Number Of Ingredients 12

1 1/2 pounds green tomatoes, seeded and chopped
1 1/2 pounds sweet red peppers, chopped
1/2 pound firm red tomatoes, seeded and chopped
2 stalks celery, chopped
1 large Kirby cucumber, peeled and chopped
1 large onion, chopped
3 tablespoons canning or non-iodized salt
1 1/2 cups cider vinegar
1 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon mustard seed
1/2 teaspoon ground red pepper (cayenne)


  • In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
  • In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
  • Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
  • Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.


Piccalilli image

Provided by Food Network

Time 12h35m

Yield 6 to 8 serving

Number Of Ingredients 17

1 pound green tomatoes, sliced into 1/2 moons
1 green bell pepper, julienned
2 medium zucchini, sliced into 1/2 moons
1 yellow onion, cut in 1/2 and thinly sliced
1 jalepeno, julienned
1/2 cup salt
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 cinnamon stick
1/2 teaspoon turmeric
2 bay leaves
1/4 teaspoon whole cloves
1/2 teaspoon whole black pepper
2 tablespoons salt


  • Prepare vegetables, add 1/2 cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about two weeks.


Uncle D's Sweet Piccalilli (Green Tomato Relish) image

Not sure what to do with the last of those green tomatoes from your garden? This recipe will use 'em up and the result is a tasty relish that is flavorful and can be used in place of sweet pickle relish. It can also be used like a side chutney for pork chops or sausage. Makes a great fall/harvest gift for friends and neighbors too.

Provided by Dave Hagan

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h

Yield 48

Number Of Ingredients 10

3 cups apple cider vinegar
3 cups white sugar
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon dried basil
6 cups seeded and finely chopped green tomatoes
2 cups finely chopped red bell peppers
2 cups finely chopped red onion
2 cups finely chopped Granny Smith apples
8 4-ounce canning jars with lids and rings


  • Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
  • 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 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 about 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once 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 65 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 295 mg, Sugar 14.5 g


Cheese & piccalilli tart image

Imagine crisp pastry, a delicious layer of piccalilli and a soft cheesy filling - this tart has all those things. It's perfect for lunch, dinner or picnics

Provided by Nadiya Hussain

Categories     Dinner

Time 1h35m

Number Of Ingredients 8

240g plain flour, plus extra for dusting
120g unsalted butter, cut into cubes, then chilled
2 tsp yeast extract
4 medium eggs
175ml whole milk
150g piccalilli, any large pieces chopped
125g mature cheddar, finely grated
1 tsp onion seeds


  • First, make the pastry. Put the flour in the bowl of a food processor. Add the butter, yeast extract and a good pinch of salt. Whizz until you have a crumbly mixture that starts to clump. Add 1 tbsp water at a time, whizzing the mixture as you do (we used 2 tbsp water in total). As soon as the dough comes together, stop the processor and don't add more water.
  • Tip the dough out onto a work surface and lightly roll out to the thickness of a £1 coin. Wrap and chill for 30 mins.
  • Remove the dough from the fridge, then roll out on a lightly floured work surface until large enough to line a 20cm fluted (4cm high), loose-bottomed tart tin, with some overhang. Carefully use the rolling pin to lift the dough up and lay it into the base of the tin. Use your hands to encourage the pastry into the base and up the side of the tin, gently pushing it into the fluted edges. Leave any excess overhanging the rim. Put in the freezer for 15 mins and heat the oven to 180C/160C fan/gas 4 with a baking tray on the middle shelf.
  • Remove the pastry case from the freezer and prick the base all over with a fork. Line the inside of the case with a sheet of scrunched-up baking parchment, pressing it into the base and up the side. Pour in baking beans or dried rice or lentils to weigh the parchment down.
  • Bake on the hot tray in the oven for 25 mins, then remove the parchment and baking beans and trim off the excess pastry using a small serrated knife. Return to the tray in the oven and bake for another 10 mins. Meanwhile, mix the eggs and the milk together in a jug with some seasoning until combined.
  • Remove the tart case from the oven and transfer to a wire rack. Spread the piccalilli over the base, then sprinkle over the cheese and carefully pour over the egg mixture. Sprinkle with the onion seeds.
  • Return the tart to the baking tray in the oven for 30 mins until the filling is set with a slight wobble in the centre. Leave to cool completely in the tin. Chill until cold, then cut into wedges to serve. Will keep chilled for up to three days.

Nutrition Facts : Calories 711 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium


Piccalilli image

Make and share this Piccalilli recipe from Food.com.

Provided by threeovens

Categories     < 60 Mins

Time 55m

Yield 12 pts

Number Of Ingredients 11

8 quarts green tomatoes
12 sweet red peppers
12 green peppers
1 quart small onion
3 quarts cider vinegar
7 cups granulated sugar
1/2 cup salt
1 cup mustard seeds
3 tablespoons celery seeds
1 tablespoon ground cinnamon
1 tablespoon ground allspice


  • Wash tomatoes; cut out stem ends and quarter lengthwise.
  • Wash and seed peppers; quarter.
  • Peel and quarter onions.
  • Process vegetables in a food processor until they are chopped small.
  • Place vegetables in a colander over a bowl to drain off liquid (discard liquid).
  • Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often.
  • Strain vegetables again, discarding liquid and return to saucepan.
  • Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes.
  • Pour into clean, hot, sterilized preserve jars.
  • Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!).

Nutrition Facts : Calories 768.4, Fat 6.3, SaturatedFat 0.6, Sodium 4801.3, Carbohydrate 168.1, Fiber 13.2, Sugar 147.9, Protein 12.5

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