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British Picalilli
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
26957 minutes
Spicy South Asian relish with pickled veggies and bold flavors - a vibrant and delicious condiment!
Ingredients:
  • 1 large head cauliflower, cut into small florets
  • 3 medium onion, diced
  • 3 large carrots, quartered lengthwise and sliced
  • 1 large cucumber - peeled, seeded, and diced
  • 0.5 pound fresh green beans, sliced diagonally
  • 0.5 cup salt
  • 10 tablespoons all-purpose flour, sifted
  • 2 tablespoons mild curry powder
  • 2 tablespoons ground turmeric
  • 0.25 cup dry mustard
  • 4 tablespoons ground ginger
  • 4 cups white (distilled) malt vinegar
  • 2.75 cups white sugar
Instructions:
  • In a large bowl, mix cauliflower, onion, carrots, cucumber, beans, and salt thoroughly. Allow to sit for 24 hours.
  • On the following day, give the vegetables a thorough rinse under cold water in a few changes. Allow them to drain well in a colander for 30 minutes.
  • Check each of the eight 12-ounce jars for cracks and any rust on the rings. Dispose of any damaged jars. Keep jars in simmering water until the piccalilli is prepared. Clean new, unused lids and rings with warm soapy water.
  • In a large pot, mix flour, curry powder, turmeric, mustard powder, and ginger. Slowly add half of the vinegar, stirring until it forms a smooth paste. Pour in the rest of the vinegar and sugar, then bring to a boil over medium heat, stirring constantly. Cook until thickened, about 5 minutes. Stir in vegetables and bring to a boil. Simmer for 2 minutes, then remove from heat.
  • Spoon picalilli into hot, sterilized jars, leaving a 1/4-inch headspace. Gently remove air bubbles by running a knife or spatula along the jar walls. Clean the rims with a damp paper towel to remove any drips. Seal tightly with lids.
  • Position a rack in the bottom of a large stockpot, then fill halfway with water. Bring to a boil and carefully lower jars into the pot, ensuring they are 2 inches apart, using a jar holder. Add more boiling water if needed to cover the jars by at least 1 inch. Cover the pot, bring to a rolling boil, and process for 5 minutes.
  • Place the jars on a cloth-covered or wooden surface, spaced several inches apart, until cool. Press the top of each lid with a finger to ensure it is tightly sealed (lid does not move).
  • Allow the picalilli to mature for one month before enjoying.

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