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British Piccalilli
British Piccalilli is a classic English pickle that preserves a mix of vegetables in a savory mustard sauce. This recipe is adapted for water bath canning, but they can also be made as refrigerator pickles.
👥 48 Servings⏱️ Prep & Cook: 24h 20m⏳ Prep: 24h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Cut up your vegetables into small, bite-size pieces. Make sure they're even so they'll cook evenly once they're mixed with the sauce.
2
Sprinkle some salt on top, combine, and let it sit for ⏱️ 24 hours in a cool place.
3
After the ⏱️ 24 hours are up, rinse the vegetables with ice-cold water and drain thoroughly.
4
Blend the Clear Jel, turmeric, mustard powder, mustard seeds, cumin seeds, and coriander seeds into a smooth paste with some of the vinegar. In a saucepan, bring the rest of the vinegar, honey, and sugar to a boil.
ground turmeric5 tsphoney2 tbsp
5
Add the vegetables to the vinegar mixture, and bring the mixture to a boil. Once boiling,
6
Pour a bit of the hot vinegar over the blended spice paste and stir well. Add this mixture back into the saucepan and return it to a boil. Stir well to ensure the spice paste (and clear jel) are evenly incorporated into the mixture.
7
Simmer for ⏱️ 2-3 minutes to thicken the pickle, and fully heat the vegetables. Mix well to coat the vegetables in the sauce.
8
Pack the pickles into sterilized jars, leaving about ½ inch of headspace. Use a clean cloth to remove any food residue from the rim of the jar and put the lids on.
9
Process pint jars for ten minutes, adjusting for altitude.
10
Remove the jars from the canner, then let them cool on a clean rag at room temperature for ⏱️ 24 hours. Check the seals, label, and store.
Nutrition Facts
calories
29 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
452 mg
protein Content
0.3 g
carbohydrate Content
6 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.2 g
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