Piccalilli ~ English-style Pickles (Cauliflower, Onions and Gherkins) in Mustard
User Reviews
4.8
Piccalilli ~ English-style Pickles (Cauliflower, Onions and Gherkins) in Mustard
Description
This Piccalilli recipe uses small cauliflower broken into florets, gherkins (or Persian cucumbers), and pearl onions as the vegetable base. The vegetables are salted heavily and left for 24 hours to draw out excess water and enhance texture. After rinsing and draining well, the vegetables are combined with a mustard powder, turmeric, sugar, and vinegar paste thickened slightly with cornstarch.
The cooking process involves briefly boiling the vinegar mixture with the mustard paste, then adding the drained vegetables to coat them evenly with the tangy mustard sauce. The mixture is packed into clean jars and sealed immediately to preserve freshness. The pickles must be refrigerated if not heat-processed in jars.
Piccalilli is known for its sharp mustard flavor combined with crunchy vegetables and bright turmeric color. It pairs well as a condiment with meats, sandwiches, or as part of a cheese board. The initial salting step is key to developing the right texture and reducing excess saltiness, so rinsing and soaking the vegetables before adding the pickling mixture is advised.
Ingredients
- 1 small cauliflower firm, broken into florets
- 6 gherkins (or 3 Persian cucumbers)
- 1 ½ cups pearl onion or 1 large onion, chopped, small, white
- 2 Tbsp kosher salt
- 1 ½ cups vinegar (I used half apple-cider and half white vinegar)
- ½ cup sugar (use more for sweeter pickles)
- 2 tsp mustard powder
- 1 tsp Turmeric
- 2 Tbsp cornstarch (cornflour in UK)
Instructions
Day 1:
- Combine all the vegetables in a large bowl and sprinkle with the Kosher salt.
- Leave for a full 24 hours.
The Next Day:
- Rinse thoroughly in a colander, then drain well. (I tasted the cucumber and it was very salty, so I soaked the veg for about half an hour). I would recommend you do the same to avoid super salty pickles.
- Combine the sugar, mustard, turmeric and cornstarch in a large bowl, and mix to a paste with some of the vinegar.
- Put the remaining vinegar in a pot and bring to a boil.
- Pour some vinegar into the paste, and return the the liquid back into the pot and boil for 3 minutes. Remove from heat and add the drained vegetables. Mix well.
- Pack into clean jars and seal at once. (You can process the jars if you like.) Keep refrigerated if you do not process them.
Notes
- Use clean, sterilized jars for packing the piccalilli to ensure safe storage.
- After salting vegetables for 24 hours, rinse thoroughly and soak in water if needed to reduce excess saltiness.
- Keep refrigerated if you do not process the jars by heat for long-term storage.
- Adjust sugar and vinegar ratios to suit taste preferences, making the pickles sweeter or tangier as desired.
- Pickles develop flavor better after resting for several days once packed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3jars
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1 jar | |
| Calories | 253kcal | 13% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 5583mg | 233% |
| Potassium | 543mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 51mg | 57% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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