Pickled Joy in a Jar! Embrace the vibrant allure of Piccalilli, a culinary symphony that will tantalise your taste buds with its delightful blend of vegetables, spices, and a tangy dressing. Indulge in a crunchy medley of celery, carrots, cauliflower, green beans, and pickling onions, all enveloped in a rich and flavorful vinegar-based sauce.

See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Piccalilli

Course: Side Dish

Ingredients

• 1 Bunch Celery , stems only, sliced and cut in 1 – 1½ cm pieces
• 5 Large Carrots , sliced and cut in 1 – 1½ cm pieces
• 1 Large Cauliflower , cut in small florets
• 500 g Green Beans , cut in 1 – 1½ cm pieces
• 500 g Pickling Onions , whole
• 2 Litres Malt Vinegar
• 1 Litre Apple Cider Vinegar
• 200-250 g All-Purpose Flour
• 500 g Sea Salt
• 300 g White Sugar
• 5 Litres Water
• 2 tbsp dry Coriander , ground
• 1 tsp Allspice , ground
• 2 tsp Nutmeg , ground
• 2 tbsp Ginger Powder
• 90 g English Mustard Powder
• 2 tbsp Turmeric

Instructions

• Take a large pot or casserole, pour the water, add the salt and place on high heat. Allow to cool and add all the cut veggies making sure that they are all submerged and if needed place a plate on top of them.
• 24 hours later rinse well the veggies, 2-3 times, and keep them aside.
• In the same pot addthe malt vinegar and half of the apple cider vinegar along with the sugar andbring to a boil. Stir and add the nutmeg, coriander and allspice and cook for3’. Increase the heat and add the veggies, bring to a boil and simmer for 8’.Use a colander to take them out of the pot and into a bowl. The vinegar to bekept in the pot.
• Use another pot add the remaining apple cider vinegar along with some of the hot vinegar from the veggies, half the flour, turmeric, ginger and mustard powder. Start whisking and adding slowly the rest of the flour. If needed add more of the hot vinegar with the aim of creating a thick paste.
• Add the paste to the pot with the hot vinegar, stir well to be incorporated, bring to a boil and simmer for 12’.
• Turn off the heat and bring the veggies into the pot. Mix well and let sit for 2 hours. After that spoon into in warm sterilised Kilner type of jars and place in the fridge. Allow 1 week for the pickling to evolve and you are ready to enjoy them.