Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Piccalilli Recipe
    Lost? Site Map

    Piccalilli

    Piccalilli. Photo by threeovens

    1/1 Photo of Piccalilli

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 40 mins

    24 hrs

    40 mins

    lazyme's Note:

    Piccalilli is a popular British condiment. It is easy to make and will keep for several months in sealed jars. Found on britishfoods.about.com. The original recipe does not state how many servings or how many jars are used so I guessed at servings. Posted for ZWT6.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      First you need to make a salt brine.
    2. 2
      In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
    3. 3
      Add all the vegetables and capers.
    4. 4
      Put a plate onto the vegetables to make sure they stayed submerged in the brine.
    5. 5
      Cover and keep in the fridge for 24 hours.
    6. 6
      Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
    7. 7
      Bring to the boil, reduce the heat and cook for 15 minutes.
    8. 8
      Leave to cool.
    9. 9
      The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
    10. 10
      Place the rinsed vegetables into a pan, cover with cold water.
    11. 11
      Bring to the boil then reduce the heat to a gentle simmer.
    12. 12
      Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
    13. 13
      In another pan, melt the butter, add the flour and stir thoroughly.
    14. 14
      Cook gently for 5 minutes taking care not to burn the flour.
    15. 15
      Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
    16. 16
      Add the turmeric, mustard powder and black pepper stir well.
    17. 17
      You should now have a brightly colored, thick sauce.
    18. 18
      Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
    19. 19
      Pour into sterilized jars and seal.
    20. 20
      Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
    21. 21
      Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.

    Browse Our Top Condiments, Etc. Recipes

    Ratings & Reviews:

    • on July 02, 2010

      45

      Being a big pickle lover, I just had to try this one! This came out a little sweet, a little sour. It's not as sweet as bread and butter pickles, but not like a sour pickle either. Okay, it's more sweet. Be very careful when you add the flour, I let mine brown a little, but it did not burn. It did effect the final color, though. This was easy to make since the directions are very simple and clear. Made for ZWT #6 - Family Picks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Piccalilli

    Serving Size: 1 (232 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 82.9
     
    Calories from Fat 36
    44%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.4 g
    12%
    Cholesterol 10.1 mg
    3%
    Sodium 4205.8 mg
    175%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 6.5 g
    26%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    white wine vinegar

    pickling spices

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites