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Piccalilli
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Experience the nostalgic flavors of homemade Piccalilli, a cherished family recipe from England. Elevate your cheese platter or ham sandwich with this exceptional relish.
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
  • 1.5 teaspoons ground ginger
  • 6 cups distilled white vinegar
  • 1.5 ounces all-purpose flour
  • 2 tablespoons ground turmeric
Instructions:
  • Combine the salt and water until dissolved. Mix in the cucumber, onions, and cauliflower. Cover and let sit for 24 hours. Drain the vegetables before using.
  • Combine sugar, mustard, and ginger with 5 cups of vinegar in a large pan. Add salt and vegetables, bring to a boil, then simmer for 20 minutes.
  • Combine the flour and turmeric with the remaining 1 cup of vinegar, then mix it into the cooked vegetables. Bring to a boil and simmer for 1 to 2 minutes. Transfer the mixture into sterilized canning jars.
  • In a large stock pot filled halfway with boiling water, carefully lower jars using a holder. Ensure there is a 2-inch space between the jars. Add more boiling water to cover them by about 2 inches. Bring to a boil, cover, and process for 15 minutes. Remove jars from the pot and place them on a wood or cloth surface several inches apart to cool until sealed.

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