Piccalilli Recipe
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Piccalilli

By: Ruth  
"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."

Rating: This weblink has been rated 9 times with an average star rating of 3.3 Read Reviews (8)

Rate/Review | 246 people have saved this

 

Servings  (Help)

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Original Recipe Yield 6 pounds
 

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 1/2 teaspoons ground ginger
  • 6 cups distilled white vinegar
  • 1 1/2 ounces all-purpose flour
  • 2 tablespoons ground turmeric

Directions

  1. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
  2. In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
  3. Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
  4. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 27 | Total Fat: 0.1g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by MEZAFO 
Great! I grew up in the UK and missed this, since it not generally available in the US. I did... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2006 by MARYMUNN1 
This is not a good recipe! Unless you like mushy pickled vegetables! After buying the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by Charles K 
Another British opinion: The taste seems very good and authentic to me; not too salty. But I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2007 by Caroline C 
Another British opinion! It's been quite a while since I had store-bought Piccalilli, and this... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2006 by Sunflower1 
I live in England so have an easy comparison. This is very runny and way too salty. i would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2009 by Cooks4Fun Supporting Member (Click to learn more about Supporting Membership)
The recipe produces an excellent tasting end result. I agree with other reviewers that it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by nancy m 
i just made this recipe & i think its okay but it is runny , & i added more flour. it is a bit... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by CHEF DOUGLAS 
All I can say is what happened to Piccalilli (picallili, picalilli??) with green tomatoes and... MORE

 
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