What is piccalilli made of?

British piccalilli regularly contains the common vegetables: cauliflower, onion, shallot, runner bean, carrot, courgette and gherkin, with the seasonings: flour, vinegar, ginger, garlic, coriander, mustard powder and turmeric . Available from major British supermarkets, more finely chopped, is "sandwich piccalilli".

Why is my piccalilli not yellow?

Piccalilli's distinctive yellow hue comes from the addition of turmeric . Mustard gives it a kick, with English mustard powder now a common addition instead of mustard seeds, and also contributing to its bright colour.

What does piccalilli taste like?

Piccalilli is simply a yellow-colored relish consisting of vegetables including cauliflower, pearl onions, cucumbers, capers, and spices, with a tangy vinegary taste.

What goes well with piccalilli?

Place a bowl of Particularly British Piccalilli in the center of a plate. Arrange around it the slices of Wiltshire ham, thick chunks of Cheddar cheese, half a pork pie, a crusty bread roll, slices of apple and pickles of your choice.

Who made the original piccalilli?

Piccalilli originated in England. The first written recipe appears to be Lady Anne Blencowe's . In 1694 she wrote down a recipe that she called “to pickle lila”, which she in turn accredited to Lord Kilmore. "The great thing about piccalilli is that it is a very adjustable and forgiving condiment.

What is another name for piccalilli?

Piccalilli was also known as Indian pickle and English Chow Chow [Simmonds (1906)]; [tradecards (18c.)]. Mason and Brown suggest that this pickle was introduced in the middle of the eighteenth century, and that its name was probably a play on 'pickle'.

Is piccalilli good or bad for you?

The preserving process in Piccalilli creates beneficial bacteria to aid digestion . Nutritional powerhouses packed with health-boosting vitamins, minerals and antioxidants, these much-loved classics give the faddy superfoods of the moment a good run for their money.

Does piccalilli go bad?

The piccalilli tastes great just after being made, but for the best flavour it needs about 2 months to mature before eating. It will keep well for a year or so in a cool place out of sunlight, but once a jar has been opened, put it in the fridge .

What is British piccalilli?

English Piccalilli, sometimes referred to as English Mustard Pickle, is a savory relish made from cauliflower, gherkins, and pearl onions, pickled with malt vinegar, sugar, and salt is spiced with dry mustard and turmeric. It's easy to prepare and makes an amazing accompaniment to a variety of cold and hot dishes.

What are the chunks in piccalilli?

Large chunks of cauliflower, onions, courgettes, celery and cucumber in a more sweet than sharp piccalilli.

How long will piccalilli last?

Once opened it should be kept cool place and away from bright light and will last up to 6 weeks . For those who need more than a jar, we also have catering sizes.

What's the difference between chow chow and piccalilli?

Chowchow appeared in many early Southern cookbooks as "piccalilli '' and "Indian pickle," likely because this Southern relish closely resembles the British condiment called piccalilli, although piccalilli is typically heavier on mustard, more yellow, and contains other vegetables .

Is piccalilli healthy?

The preserving process in Piccalilli creates beneficial bacteria to aid digestion.

What's the difference between pickle and piccalilli?

Piccalilli is a bit of a combination of both of these. While piccalilli's exact origins are unknown, it is a mix of the ingredients of ploughman's pickle (most commonly cauliflower, pearl onions, carrots, celery, etc.) and Indian spices like turmeric and cumin. So all three ARE different.

Piccalilli Recipe - Culinary Ginger (2024)

February 2, 2017 — last updated December 28, 2023

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This Piccalilli recipe is a mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce. It’s a British staple for sandwiches, picnics and charcuterie. With mixed vegetables like cauliflower and carrot, this is a recipe that grandmothers have made for many years.

This popularBritishcondiment is usually served with cheese platters, but can also transform a simple ham sandwich or used as one of the components of thePloughman’s lunch. (see picture below) . There are not really many dishes that this relish would not complement.

British people love their pickles. Many foods get pickled, from onions to even eggs (yes, this is true).

If you like spicy mustard, you will love this piccalilli. The vegetables used need to reflect the British nature of the condiment and that are easily available. I have seen mango and other ingredients used in recipe, but these are not typically British.

How to make piccalilli

Vegetables like cauliflower, shallot, cucumber, green beans and carrot are cooked in a mix of vinegar, turmeric, mustard and spices.

What are the ingredients of Piccalilli?

My choice ofvegetablesare chopped cauliflower, shallots, cucumber, and green beans which are typically what you will find in most piccalilli recipes. I added carrots for color, but these are optional.

The vegetables are brined to remove moisture, then cooked and pickled in the sauce for at least 3-4 weeks. It is important that the vegetables are chopped the same size so they all cook at the same rate and this also makes for easier eating.

The sauce is a rich combination of vinegar, turmeric (which gives its distinctive color) mustard powder, ground ginger and nutmeg that develops deep flavor the longer it sits.

The history of piccalilli

Piccalilli is traced back to the 18thCentury and was originally called Indian pickle, which would indicate its origin. I would imagine since it is a low cost, easy food to make and lasts for months. This was the reason it was so popular and has remained so to this day.

Canning/preserving piccalilli

As I am not versed in such methods, a reader advised it is not recommended to can anything that contains flour as it can go rancid.

The recipe yields 4 cups/32 ounces/1 quart/1 liter of piccalilli. This is may be different for everyone depending how much liquid evaporates during the simmering.

Yield: 4 cups/1 liter