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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
---|---|
164 | Calories |
5g | Fat |
27g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 164 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 3g | 15% |
Cholesterol 12mg | 4% |
Sodium 5108mg | 222% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 5% |
Total Sugars 22g | |
Protein 3g | |
Vitamin C 15mg | 76% |
Calcium 39mg | 3% |
Iron 1mg | 5% |
Potassium 199mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Although piccalilli is one of Britain's favorite pickled dishes, surprisingly, its origins remain something of a mystery. Piccalilli is simply a yellow-colored relish consisting of vegetables including cauliflower, pearl onions, cucumbers, capers, and spices, with a tangy vinegary taste. Perhaps due to its international influences and many variations in former English and Dutch colonies, this yellow dollop of veggies and spices is a must for buffet tables, plates of cooked ham, cold beef, and the famous ploughman's lunch. It's easy to make and will keep for several months in sealed jars.
Measuring the ingredients with a kitchen scale will ensure the best results and maintain a balanced flavor.
Ingredients
For the Brine:
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130 grams table salt
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7 cups cold water
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300 grams cauliflower florets
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225 grams peeled pearl onions, fresh or frozen
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225 grams seedless cucumber, cut into large pieces
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2 teaspoons capers, drained and rinsed
For the Spiced Vinegar:
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7 ounces dark malt vinegar
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7 ounces white wine vinegar
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1 teaspoon pickling spice
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56 grams superfine sugar
For the Pickling:
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56 grams unsalted butter
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4 tablespoons all-purpose flour
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2 teaspoons ground turmeric
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1 1/4 teaspoons mustard powder
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Freshly ground black pepper, to taste
Steps to Make It
Make the Brine
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Gather the ingredients.
The Spruce / Julia Hartbeck
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In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
The Spruce / Julia Hartbeck
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Add the cauliflower, pearl onions, cucumber, and capers. Stir.
The Spruce / Julia Hartbeck
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Put a plate on the vegetables to make sure they stay submerged in the brine.
The Spruce / Julia Hartbeck
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Cover with plastic wrap and refrigerate for 24 hours.
The Spruce / Julia Hartbeck
Make the Spiced Vinegar
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Gather the ingredients.
The Spruce / Julia Hartbeck
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In a large stainless steel pan, place the dark malt vinegar, white wine vinegar, pickling spice, and sugar. Bring to a boil.
The Spruce / Julia Hartbeck
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Reduce the heat and cook for 15 minutes.
The Spruce / Julia Hartbeck
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Transfer to a ceramic bowl and leave to cool overnight in the fridge.
The Spruce / Julia Hartbeck
Pickle the Vegetables
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Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
The Spruce / Julia Hartbeck
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Drain and rinse the vegetables well.
The Spruce / Julia Hartbeck
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In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
The Spruce / Julia Hartbeck
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Reduce the heat to a gentle simmer and cook for 10 minutes.
The Spruce / Julia Hartbeck
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Drain the water and reserve the veggies.
The Spruce / Julia Hartbeck
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In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
The Spruce / Julia Hartbeck
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Cook over low heat for 5 minutes, being careful not to burn the flour.
The Spruce / Julia Hartbeck
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Strain the spiced vinegar.
The Spruce / Julia Hartbeck
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Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
The Spruce / Julia Hartbeck
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Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
The Spruce / Julia Hartbeck
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Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
The Spruce / Julia Hartbeck
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Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.
The Spruce / Julia Hartbeck
How to Store
- Once opened, the jars must be kept in the refrigerator.
- Unopened jars will keep for at least six months in a dark, cool place.
Add Piccalilli to Your Recipes
Piccalilli is usually used as a side dish and to complement cold dishes, but it can also be added into other recipes:
- Omelets: Add a spoonful of piccalilli per each egg you're using in your omelet. Chop and sauté spinach, kale, or mustard greens; add the egg mixture, and grate some cheese like feta or ricotta for an out-of-this-world lunch.
- Savory Muffins: Add a spoonful of piccalilli per cup of batter to your savory muffin recipe (try our cheddar cheese muffin). If the batter seems too runny, add spoonfuls of flour, one at a time, until the batter seems good enough to bake.
- Meatballs: Add 1/2 cup of piccalilli per 1/2 pound of meat. Because the pickled veggies bring moisture into the mix, have some breadcrumbs at hand, and add one handful at a time until the texture seems right to roll the meatballs.
- Empanadas: Make empanadas from scratch adding 1 spoonful of piccalilli per cup of stuffing.
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