Classic Piccalilli (British Pickled Veggies)

Name: Classic Piccalilli (British Pickled Veggies)
Prep time: 1440 min
Cook time: 40 min
Total time: 2920 min
Yield: 10 servings
Cuisine: British,American
Ingredients: 130 grams table salt; 7 cups cold water; 300 grams cauliflower florets; 225 grams peeled pearl onions, fresh or frozen; 225 grams seedless cucumber, cut into large pieces; 2 teaspoons capers, drained and rinsed; 7 ounces dark malt vinegar; 7 ounces white wine vinegar; 1 teaspoon pickling spice; 56 grams superfine sugar; 56 grams unsalted butter; 4 tablespoons all-purpose flour; 2 teaspoons ground turmeric; 1 1/4 teaspoons mustard powder; Freshly ground black pepper, to taste

A classic piccalilli recipe that yields three jars, preserving a delicious relish for several months.

⭐ 4.1 (63 reviews) Prep: 1440 minCook: 40 minTotal: 2920 minYields: 10 servings

Category Tags:

Condiment

Cuisine Tags:

British American

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Instructions

Start boiling dark malt vinegar, white wine vinegar, pickling spice, and sugar in a large stainless steel pan; simmer for 15 minutes, then transfer to a ceramic bowl and cool overnight in the fridge.
Prepare the vegetable brine by dissolving salt in water in a large bowl, adding cauliflower, pearl onions, cucumber, and capers; stir. Submerge vegetables with a plate, cover, and refrigerate for 24 hours.
After both the vinegar and vegetables are ready, drain and rinse the brined vegetables thoroughly.
Place the rinsed vegetables in a large pot, cover with cold water, and bring to a boil; reduce heat to a simmer and cook for 10 minutes, then drain.
In a separate pan, melt butter and whisk in flour over low heat for 5 minutes, ensuring no clumps form.
Strain the chilled spiced vinegar and slowly add it to the butter-flour mixture, cooking for 2 to 3 minutes until thickened.
Stir in turmeric, mustard powder, and black pepper until a brightly colored, thick sauce forms.
Pour the sauce over the drained vegetables, stirring well until all vegetables are coated.
Transfer to sterilized clamp jars, seal, and wait at least one week before opening for best flavor.