Piccalilli Recipe
Ingredients:
- 2 lb (900 g) green tomatoes
- 1 large cauliflower
- 1 lb (450 g) shallots
- 2 cucumbers
- 1 lb (450 g) french beans
- Salt
- 2 pints (1.1 litre) vinegar
- ½ oz (12 g) turmeric
- 1 oz (25 g) mustard
- ½ oz (12 g) curry powder
- 8 oz (225 g) brown sugar
Method:
- Wash and wipe the tomatoes, cut into quarters.
- Break the cauliflower into sprigs. Wash and drain well.
- Peel the shallots and leave whole.
- Peel, cut and dice the cucumbers.
- Top and tail the french beans and cut into 1" (2.5 cm) lengths.
- Put all the mixed vegetables into a bowl in alternate layers, with a generous sprinkling of salt and leave overnight.
- Wash thoroughly in cold water and drain well.
- Mix the sugar, curry powder, turmeric and mustard into a smooth paste with some of the cold vinegar.
- Heat the remainder of the vinegar in a large pan and pour onto the mixed curry powder etc.
- Return to the pan and heat to just below boiling point.
- Add the drained vegetables and heat without boiling.
- Turn into clean, hot, sterilised jars and cover.
- Label with contents and date when fully cooled.
Making Your Own Pickles Help
This article will get you started and explain the finer ponts of making your own pickles:
Making Your Own Pickle?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Filed under All Recipes, Cauliflowers, Cucumber, Green Beans, Onions, Pickles, Tomatoes, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by
Comments on Piccalilli Recipe »
ellen thompson @ 5:52 pm
Hello,my daughter sent me your address,i must say i am well impressed with it all,you have loads to read on here,i love your recipe lists, which are endless,i shall certainly pop back in here again, when i have some more free time,but i just wanted to say, thank you for letting me enjoy myself in here,and i am hoping i can convince hubby to take a peek,as he has an allotment also,thanks again,ellen
Val @ 2:20 pm
I'm glad to hear that you like the site. We do aim to please! There should be even more recipes on soon and I'm sure John's articles on Month to Month Vegetable Growing will be of interest to your husband.
tim @ 12:34 am
Hello
How can this piccalilli recipe ever thicken? Don't you need to boil with flour to get a smooth creamy thick sauce?
I shall, however, try it. I'll let you know!
rgds., tim
Ps Like your site.
Val @ 1:36 pm
I would add 1 oz of cornflour at stage 9 to get a smooth, creamy thick sauce. There's a couple more Piccalilli Recipes on the site. See
http://www.allotment.org.uk/recipe/200/hot-piccalilli-recipe/
http://www.allotment.org.uk/recipe/199/mild-piccalilli-recipe/
Kate @ 2:26 pm
Brilliant recipe – I added Courgettes as well and called it Garden variety!
jayne @ 11:44 am
How long does home made picallili keep unopened please?
Val @ 5:03 pm
Theoretically years! If you've used cauliflower it will lose it's crispness though. It's best to eat it within 1 year in my opinion.
Mel @ 4:49 pm
Hi,
Just made large batch of piccalilli and stored them for a day but still seem a bit watery, is thre anythin I can do at this late stage.
Thanks
Val @ 5:35 pm
Tip it back out of the jars into a pan, bring back to the boil and allow to simmer off some excess fluid. If it takes too long, add some more cornflour mixed with a little water. Don't forget to thoroughly wash and re-sterilise your jars if you do this.