Piccalilli recipe

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Ingredients

1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 ½ teaspoons ground ginger
6 cups distilled white vinegar
1 ½ ounces all-purpose flour
2 tablespoons ground turmeric

Nutrition Info

27.4 calories
carbohydrate: 6.3 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 2228.3 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

  2. In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

  3. Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.

  4. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Recipe Yield

6 pounds

Recipe Note

Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.

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