Piccalilli
Piccalilli is an English pickle composed of a mixture of chopped vegetables and spices. It’s unmistakable and distinctive yellow hue is due to the use of English mustard powder and turmeric.
It first appeared in Anne Blencowe’s Receipt Book written in 1694 which has, ‘To pickle lila’, a reference more than likely to ‘Paco-Lilla’ (Indian pickle). She obtained the recipe from Lord Kilmory and it describes a sauce with salt and vinegar, spiced with pepper, garlic, mustard seed and curcuma.
The vegetables in Piccalilli are usually cauliflower, onion and green bean but many others can be added such as courgette, carrot, fennel, radish and broccoli and the spices are usually coriander, cumin and mustard seeds along with mustard powder and turmeric.
Once made, transfer into jars and keep in a cool, dark place to mature for six weeks to three months.
Piccalilli is used as an accompaniment to cold meats such as ham and brawn and is fabulous with cheese. Most popular at Christmas time, especially on Boxing Day when it livens up leftover fayre from Christmas Day that is brought to the table.
Piccalilli
Piccalilli is an English pickle composed of a mixture of chopped vegetables and spices. It’s unmistakable and distinctive yellow hue is due to the use of English mustard powder and turmeric.
It first appeared in Anne Blencowe’s Receipt Book written in 1694 which has, ‘To pickle lila’, a reference more than likely to ‘Paco-Lilla’ (Indian pickle). She obtained the recipe from Lord Kilmory and it describes a sauce with salt and vinegar, spiced with pepper, garlic, mustard seed and curcuma.
The vegetables in Piccalilli are usually cauliflower, onion and green bean but many others can be added such as courgette, carrot, fennel, radish and broccoli and the spices are usually coriander, cumin and mustard seeds along with mustard powder and turmeric.
Once made, transfer into jars and keep in a cool, dark place to mature for six weeks to three months.
Piccalilli is used as an accompaniment to cold meats such as ham and brawn and is fabulous with cheese. Most popular at Christmas time, especially on Boxing Day when it livens up leftover fayre from Christmas Day that is brought to the table.
Open in Cookpad AppSteps
- 1
Put the vegetables in a bowl and toss with 2 tbsp sea salt. Cover and leave at room temperature for 2-4 hours. Drain the vegetables and rinse well under cold water. Place the vegetables in a colander and leave to dry. A salad spinner works well to remove the water from the vegetables.
- 2
Put 100mls of the vinegar in a bowl with the cornflour, mustard powder, mustard seeds, coriander seeds, cumin seeds, turmeric and chilli and mix into a paste.
- 3
Heat the remaining 500mls vinegar with the sugar, bay leaves, whole chillies and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix. Simmer 7-10 minutes until the mixture thickens. Fold in the drained veg, heat for 1 min then remove from the heat.
- 4
Pack into steralised jars, seal and leave in a cool, dark place for between 6 weeks and 3 months. Once opened, keep in the fridge and consume within four weeks.
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