Best 6 Piccalilli Recipes

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**Piccalilli: A Tangy and Versatile Condiment with a Rich History**

Piccalilli, a delectable condiment that enlivens any meal with its vibrant colors, piquant flavor, and crisp texture, has a rich history dating back to the 18th century. Originating in England, this culinary creation boasts a harmonious blend of chopped vegetables, such as cauliflower, carrots, onions, and gherkins, immersed in a tangy and flavorful pickling solution. Piccalilli's versatility shines through its ability to complement a wide array of dishes, from cold cuts and cheese platters to grilled meats and fish. This article presents a collection of delectable piccalilli recipes, each offering unique variations on this classic condiment. From the traditional English piccalilli to its Indian-inspired counterpart, these recipes cater to diverse culinary preferences and promise an explosion of flavors. Dive into the world of piccalilli and discover the perfect accompaniment to elevate your meals.

Check out the recipes below so you can choose the best recipe for yourself!

PICCALILLI



Piccalilli image

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.

Provided by Ruth

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Yield 80

Number Of Ingredients 11

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 ½ teaspoons ground ginger
6 cups distilled white vinegar
1 ½ ounces all-purpose flour
2 tablespoons ground turmeric

Steps:

  • Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g

PICCALILLI



Piccalilli image

I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.

Provided by ChrisF

Categories     Vegetable

Time 1h15m

Yield 4 pints

Number Of Ingredients 13

5 green tomatoes
5 green peppers
2 red peppers
5 onions, peeled
1 small cabbage
1/4 cup salt
3 cups brown sugar
1 1/2 teaspoons celery seeds
1 tablespoon mustard seeds
1 tablespoon whole cloves
2 inches cinnamon sticks
1 tablespoon allspice berry
2 cups mild cider vinegar

Steps:

  • Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
  • Sprinkle them with the 1/4 cup salt.
  • Cover and let stand overnight.
  • Next day.
  • Cover with cold water and drain.
  • Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
  • Bring to the boiling point and cook slowly 15 minutes.
  • Pack in pint jars.
  • And process in boiling water bath to seal.

PICCALILLI



Piccalilli image

Provided by Food Network

Time 4h45m

Yield 4 pint jars

Number Of Ingredients 12

1 1/2 pounds green tomatoes, seeded and chopped
1 1/2 pounds sweet red peppers, chopped
1/2 pound firm red tomatoes, seeded and chopped
2 stalks celery, chopped
1 large Kirby cucumber, peeled and chopped
1 large onion, chopped
3 tablespoons canning or non-iodized salt
1 1/2 cups cider vinegar
1 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon mustard seed
1/2 teaspoon ground red pepper (cayenne)

Steps:

  • In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
  • In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
  • Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
  • Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.

PICCALILLI OR GREEN TOMATO RELISH



Piccalilli or Green Tomato Relish image

With the heat this summer our tomato plants quit producing anything, but we left them to grow anyway. Well, when the weather broke, they started blooming like idiots and setting tomatoes like crazy. Unfortunately, it was too late in the season for them to develop and ripen before getting frozen. So here is our tomato crop for the...

Provided by Pam Ellingson

Categories     Other Sauces

Time 4h55m

Number Of Ingredients 12

4 qt cored and chopped green tomatoes (about 32 medium)
2 qt chopped cabbage (1 lg head)
2 c chopped green peppers
1 c chopped onions
3 medium chopped carrots
1/2 c canning salt
1 1/2 c brown sugar
2 Tbsp mustard seed
1 Tbsp celery seed
1 Tbsp prepared horseradish
4 1/2 c white vinegar
AFTER LETTING THIS SIT FOR A WHILE, WHEN I OPENED THE FIRST JAR, I FOUND IT WAS A BIT TOO TART/VINEGARY, SO I BELIEVE NEXT YEAR I WILL CUT THE VINEGAR BY 1/2 C AND UP THE BROWN SUGAR BY 1/2 C. THIS MAY GIVE IT A LESS SHARP FLAVOR.

Steps:

  • 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
  • 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
  • 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
  • 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI



Chow-Chow - Green Tomato Relish or Piccalilli image

I'm posting this cause someone said they needed a recipe for it and since I had one I thought I would share it. I think I originally got this recipe online but it works out pretty well so I kept it. If you don't want to can this just follow the cooking and preperation steps and use within a week (like a fresh salsa) Oh, and...

Provided by Lisa 'Gayle' Goff

Categories     Other Sauces

Number Of Ingredients 12

ALSO KNOWN AS CHOW-CHOW OR PICCALILLLI, THIS RELISH IS GREAT WITH SAUSAGES, PORK, AND HAM, OR SERVE IT WITH HOT DOGS OR BURGERS.
5 c coarsely chopped green tomatoes (about 5 tomatoes)
5 c coarsely chopped cabbage (about 1 1/2 pounds cabbage)
1 1/2 c finely chopped yellow onion or sweet onion
2 c coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
1/3 c kosher salt or pickling salt
2 1/2 c cider vinegar
1 c light brown sugar, packed
1 Tbsp mustard seeds
2 clove finely minced garlic (fresh only)
1 tsp celery seed
1/2 tsp teaspoon red pepper flakes (optional)

Steps:

  • 1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
  • 2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
  • 3. Drain the vegetables and rinse thoroughly.
  • 4. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
  • 5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
  • 6. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
  • 7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.

GREEN TOMATO RELISH - MOM'S BEST (PICCALILLI)



Green Tomato Relish - Mom's Best (Piccalilli) image

My mother's house was the only place I could find a jar handy of this tastefully different relish. Once you try it you might wonder why this stuff isn't marketed? Its not your everyday flavor and sits especially well upon bar-b-qued brats, burgers, or hot dogs. In my opinion chicken salad is much better tasting with this...

Provided by Linda McCormick

Categories     Other Sauces

Time 2h

Number Of Ingredients 12

24 large green tomatoes (approximately 5 lbs)
3 large red peppers
3 large green peppers
7 large onions
3 Tbsp celery seed
3 Tbsp mustard seed
1 Tbsp salt
5 c granulated sugar
2 c cider vinegar
DIRECTIONS: CUT TOMATOES INTO CHUNKS REMOVING THE CORE, REMOVE SEEDS FROM THE PEPPERS & CUBE, AND CLEAN & CUBE ONIONS
in a grinder or food processor coarsley gind tomatoes, red and green peppers, and onions.
place cheese cloth inside large colander in order to place the ground vegetables and allow to drain for 1 hour.

Steps:

  • 1. Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  • 2. Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
  • 3. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary until tops of jars are covered by 2 inches of water. Bring water to a full boil then cover and process for 30 minutes.
  • 4. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to one year.

Tips for Making Piccalilli:

  • Use ripe, fresh vegetables. This will ensure that your piccalilli has the best flavor and texture.
  • Cut the vegetables into uniform pieces. This will help them cook evenly and look more appealing.
  • Use a variety of vegetables. This will give your piccalilli a more complex flavor and texture.
  • Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
  • Use a good quality mustard. This will make a big difference in the flavor of your piccalilli.
  • Let the piccalilli mature for at least a week before eating. This will allow the flavors to meld and develop.

Conclusion:

Piccalilli is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for adding a tangy, sweet, and savory flavor to sandwiches, salads, and meats. It can also be used as a dipping sauce for vegetables or crackers. If you are looking for a new and exciting way to enjoy your vegetables, then piccalilli is definitely worth a try.

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