Piccalilli
Piccalilli

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, piccalilli. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Piccalilli is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Piccalilli is something which I have loved my whole life.

Piccadilly (/ˌpɪkəˈdɪli/) is a road in the City of Westminster, London, to the south of Mayfair, between Hyde Park Corner in the west and Piccadilly Circus in the east. Let Piccadilly do the cooking at your next event. Let Piccadilly do the cooking at your next event.

To get started with this particular recipe, we have to prepare a few components. You can cook piccalilli using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Piccalilli:
  1. Make ready 1/2 x medium cauliflower
  2. Prepare 1 x red onion
  3. Make ready 1 x carrot
  4. Make ready 1/2 x cucumber
  5. Prepare 1 x chilli
  6. Make ready 1 x red pepper
  7. Get 50 g x salt
  8. Prepare 300 ml x cider or white wine vinegar
  9. Prepare 125 ml x malt vinegar
  10. Take 160 g x caster sugar
  11. Make ready 15 g x turmeric
  12. Take 15 g English mustard powder
  13. Take 2 x tbsp corn flour

A deliciously tangy, spiced, crunchy collection of vegetables, cooked in vinegar commonly eaten with cold meats, cheese, bread, and so forth. It's Autumn here and what is Autumn without canning? I do like to make preserves and when Joni suggested to make This spicy piccalilli makes a great accompaniment to cold meats and salads. The addition of chilies give this mustard pickle that little extra kick.

Steps to make Piccalilli:
  1. Break down half a cauliflower into small florets
  2. Dice the red onion into about 1/2cm dice
  3. Dice the pepper, carrot and cucumber to the same size, remove the seeds from the cucumber first.
  4. Add salt to all the cut vegetables, stir and refrigerate for about 12 hours, best do this over night. This should draw some water out.
  5. Rinse the veg then pat dry on a clean t towel, fine dice the chilli (up to you if you leave the seeds in) then combine in a pan with 3/4 of the vinegar
  6. Combine the remaining vinegar with the cornflour and stir to a smooth paste, bring the vinegar and chilli to a boil and turn down and simmer for 10 minutes (this infuses the chilli)
  7. Transfer the chilli and vinegar mixture into a pan large enough to fit all of the veg into, add the sugar, turmeric and mustard powder.
  8. Add the cornflour mixture to the pan and place on a low heat and simmer until it thickens (a few minutes)
  9. Add the veg and stir over a low heat for a few minutes just to soften the veg slightly and to coat them all in the sauce. Meanwhile boil your jam jars in water for a few minutes to sterilise, remove with tongs and let them steam dry.
  10. To make a cartouche, take a square of parchment paper, fold in half and in half again, then fold into a triangle making sure the centre is the point
  11. Fold the triangle once more then offer the tip to the centre of your jam jar to work out the radius, cut the fat end at the radius this should give you a disc of paper that will fit inside the rim of the jar to help preserve the relish.
  12. Fill the sterilised jars with piccalilli to almost the top whilst still hot, sit the paper onto the top before sealing with the lid. You may like to watch my youtube video which I have taken these screen shots from thank you https://www.youtube.com/watch?v=D-gxV0JpfNc&t=537s

A true British classic, make plenty of jars of this salty-sour pickle full of summertime veg. Serve with raised pies, ham, or strong cheeses. 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.

So that’s going to wrap this up for this exceptional food piccalilli recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!