Let’s start pickling today! I came across this incredibly delicious Piccalilli – English Mustard Pickle as I visited London. So I want to share the recipe with you, as the pickling is simple to prepare and super healthy. I made the British version, which originates from India. You need fresh vegetables like cauliflower, diced zucchini, red bell pepper, carrot, and onion to prepare it. Their delicious taste comes from a broth of apple cider vinegar, Dijon mustard, mustard seeds, mustard powder, turmeric, coriander, sugar, salt, and cornstarch. Piccalilli has a mild spiciness, a nice crunchy texture, an intense yellow color, and is bound creamy. Simply delicious!
PICCALILLI OR PICCALILLY
Piccalilli is also called mustard pickle or English Piccalilli. In the Netherlands, it is called piccalilly. It is a typical English mustard pickle, which is originally from India. You can find different versions of piccalilli recipes in the Netherlands and the United States. Piccalilli originates from the word Piccalillo, which means pickle. In 1609 Lady Anne Blencowe mentions in the book “To Pickle Lila, an Indian Cucumber.”
Piccalilli is a kind of relish made from a mixture of vegetables pickled in a vinegar brine. The result is a tasty and flavorful side dish. Traditionally, it is used chilled in English cuisine and is similar to chutneys. However, piccalilli is chopped more finely and is more sweetened.
WHAT VEGETABLES FOR PICCALILLI?
You can prepare Piccalilli with different vegetables and spices depending on their origin. The vegetables can vary according to season, region, and taste – but be sure to include cauliflower. You can add various ingredients such as small cucumbers, cornichons, pearl onions, green beans, bell peppers, zucchini, and carrots. You can also pickle it in a raw version, but then you should wait 2 – 4 weeks before consuming it. I lightly precooked the vegetables so you can enjoy them right away. In another version, the vegetables are cut so small that they are spreadable and called sandwich piccalilli.
WHAT TO EAT WITH PICCALILLI?
I served Piccalilli with Haggis Scotch Eggs. You can find the recipe in my article about my press trip to London. I can recommend Piccalilli in a wrap or as a sandwich spread, e.g. it goes very well with a sandwich with cheese or ham. But you can also eat Piccalilli as a side dish with grilled or boiled meat, chicken, fish, eggs, cheese, and fine salad.
In the USA, the ingredients used to prepare piccalilli vary depending on the region. In the northeast of America, it is usually prepared from red or green peppers and is popular as a sauce on hamburgers or hot dogs. The peppers are cut much more roughly and they are also much sweeter in flavor. In the Midwest of the USA Piccalilli is also called Neon Relish and is prepared with chopped cucumbers. It is also sweeter in taste and is often served as a side dish with Chicago style hot dogs.
It is also widely used in Dutch cuisine and is served with sausages or a burger and fries. In addition, it is also very popular as a side dish for barbecue.
PICKLING VEGETABLES
Pickling vegetables is many thousands of years old and hence not new. Since a few years “pickling” has become a real trend even among young people. After all, pickled vegetables are a delicious super booster for your health. You can find some recipes for pickled vegetables on my blog.
Piaz Torshi – Eingelegte rote Zwiebeln nach persischer Art
Khiyar Shoor – eingelegte Salzgurken
Sir Torshi – persisch eingelegter Knoblauch
Zeytoon Parvardeh – Marinierte Oliven nach persischer Art
SOUR MAKES YOU JOLLY
Sour foods actually stimulate the appetite. Actually, sour doesn’t make you jolly, it makes you hungry, and it’s really healthy too! Sour pickled products improve digestion and restore the normal microflora of the gut through natural Probiotics and Prebiotics. This in turn strengthens our immune system by fighting pathogens. They contain antioxidants such as vitamins A, C and E. They are also a natural source of vitamin B2 and B3. In minerals they contain calcium, potassium, magnesium and phosphorus. In addition, sour pickles lower cholesterol, regulate the absorption of sugar in the blood and are therefore recommended for prevention and support in diabetes.
INGREDIENTS FOR PICCALILLI
1 onion, cut into small cubes
1 red bell pepper, cut into small cubes
1 carrot, cut into small cubes
1 zucchini, cut into small cubes
1 cauliflower, broken into small florets
INGREDIENTS FOR THE BRINE
3 tbsp. sea salt*
500 ml apple cider vinegar*
160 g sugar*
2 tbsp Dijon mustard*
1 tbsp mustard seeds*
1 tsp mustard powder*
1 tbsp. turmeric*, ground
1 tsp. coriander*, ground
2 tbsp corn starch*
PREPARATION PICCALILLI
Place a bowl on a scale. Add the prepared onion, peppers and zucchini to the bowl, followed by enough cauliflower to reach 1 kg. Be sure to use more of the cauliflower.
Rub the vegetables with the salt, mix well, and cover the bowl. Let it rest in the fridge overnight or at least for 2 hours.
Drain the vegetables into a colander and rinse briefly under cold running water the next day. Set aside.
Sterilize the canning jars in the oven at 140° for 10 minutes. Turn off the oven.
PREPARATION OF BRINE
Set aside three tablespoons of the vinegar. Put the rest in a large pot, add sugar, mustard powder, and all the other ingredients except the cornstarch. Bring everything to a simmer. Whisk the remaining vinegar with the cornstarch until you get a smooth paste. Stir this into the simmering liquid to make it creamy.
Fold in the drained veg, heat for 4-5 minutes, stirring constantly, until the veg are no longer raw. While still hot, place in sterile jars and fill to the top with more brine. Twist the lids on and turn them upside down for 5 minutes to sterilize them. Turn it upside down, let it cool down, and store it in the fridge for best results.
Piccalilli will keep for up to 3 months!
BEFARMAYID!
Susan
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Piccalilli – English Mustard Pickle
Let’s start pickling today!
Ingredients
INGREDIENTS FOR PICCALILLI
- 1 onion cut into small cubes
- 1 red bell pepper cut into small cubes
- 1 onion cut into small cubes
- 1 carrot cut into small cubes
- 1 Zucchini cut into small cubes
- 1 cauliflower broken into small florets
INGREDIENTS FOR THE BRINE
- 3 tbsp sea salt
- 500 ml apple cider vinegar
- 160 g sugar
- 2 tbsp Dijon mustard
- 1 tbsp mustard seeds
- 1 tsp mustard powder
- 1 tbsp turmeric ground
- 1 tsp coriander ground
- 2 tbsp corn starch
Instructions
PREPARATION OF BRINE
-
Set aside three tablespoons of the vinegar.
-
Pour the rest of the vinegar in a large pot, add sugar, mustard powder, and all the other ingredients except the cornstarch. Bring everything to a simmer.
-
Whisk the remaining vinegar with the cornstarch until you get a smooth paste. Stir this into the simmering liquid to make it creamy.
-
Fold in the drained veg, heat for 4-5 minutes, stirring constantly, until the veg are no longer raw.
-
While still hot, place in sterile jars and fill to the top with more brine.
-
Twist the lids on and turn them upside down for 5 minutes to sterilize them.
-
Turn it upside down, let it cool down, and store it in the fridge for best results.
Recipe Notes
Piccalilli will keep for up to 3 months!
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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