New Wave Piccalilli Recipes

HOMEMADE PICCALILLI

Homemade Piccalilli image

A classic English pickle of mixed vegetables in an aromatic mustard flavour sauce. Start the day before. Allow to mature for 1 month before serving.

Provided by Jacqueline Bellefontaine

Time 25m

Number Of Ingredients 11

Ingredients

300 g cauliflower florets
150 g French beans
250 g shallots or small pickling onions
250 g courgettes or cucumber
75 g sea salt
4 tbsp plain flour
75 g granulated sugar
1 tsp turmeric
1 tbsp mustard powder
1 tsp ground ginger
500 ml malt vinegar

Steps:

Prepare the vegetables. Break the cauliflower into small florets, trim the beans and cut into short lengths. Peel and quarter the shallots or onions. Cut the courgettes into half or quarters lengthways then thickly slice. If using cucumber cut in half lengthwise, scoop out and discard the seeds then cut in half again and slice.
Layer the vegetables in a bowl sprinkling with the salt as you layer them. Toss together to coat with the salt. Cover and allow to stand for 24 hours.
Drain the vegetables and rinse very well in cold water. Drain and allow to dry.
Mix the flour, sugar, mustard powder, turmeric and ginger together in a pan with a little of the vinegar to form a smooth paste. Make sure that you get the mixture lump free at this stage.
Gradually stir in the remaining vinegar. Cook over a low heat stirring until the mixture comes to the boil and thickens.
Add the vegetables and cook gently for 2-3 minutes. Spoon into hot sterilised jars and seal.

Nutrition Facts : ServingSize 1 jar, Calories 211 kcal, Carbohydrate 43 g, Protein 5 g, Sodium 2462 mg, Fiber 5 g, Sugar 27 g

NEW-WAVE PICCALILLI

New-Wave Piccalilli image

This New England staple, originally brought over from India, is best used as a topping after grilling meat or fish. It also adds zip to sandwiches.

Provided by Molly O'Neill

Categories condiments, dips and spreads

Time 10m

Yield Two cups

Number Of Ingredients 9

Ingredients

3 red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice
2 poblano peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice
1/2 cup diced red onion
2 jalapenos, stemmed, seeded and minced
1 clove garlic, peeled and minced
1/4 cup light brown sugar
1/4 cup plus 1 teaspoon balsamic vinegar
1 teaspoon salt
1 teaspoon mustard seeds

Steps:

In a medium bowl, combine the roasted peppers, red onion, jalapenos and garlic. Combine the brown sugar and vinegar in a small saucepan over low heat. Cook until sugar is melted. Pour over the pepper mixture and toss with the salt and mustard seeds. Store in an airtight container.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 504 milligrams, Sugar 14 grams

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