How to Prepare Perfect Piccalilli

Piccalilli. Piccadilly (/ˌpɪkəˈdɪli/) is a road in the City of Westminster, London, to the south of Mayfair, between Hyde Park Corner in the west and Piccadilly Circus in the east. Let Piccadilly do the cooking at your next event. From family dinners to holiday feasts to catered events and more, we'll take care of it all, so you don't have to lift a finger.

If you like spicy mustard, you will love this piccalilli. Serve with raised pies, ham, or strong cheeses. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg. You can have Piccalilli using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Piccalilli

1. You need 1 of medium head of cauliflower.
2. Prepare 8 ounces of baby carrots.
3. Prepare 5 cups of Cucumber seeds removed.
4. Prepare 3 cups of chopped celery.
5. Prepare 1/2 cup of kosher salt.
6. Prepare 1 pint of malt vinegar white.
7. Prepare 1 tablespoon of powdered yellow mustard.
8. It's 1 tablespoon of ground turmeric.
9. It's 1 tablespoon of ground ginger.
10. You need 1 tablespoon of yellow mustard seeds.
11. Prepare 2 cloves of minced garlic.
12. You need 1/2 of all purpose flour.
13. Prepare 12 ounces of dark brown sugar.
14. It's 2/3 cup of white distilled vinegar.
15. Prepare 1/2 cup of sugar.

Piccalilli is a classic English pickle that is perfect with cold meats, a ploughman's, or pork pie. Lightly pickled vegetables in a spicy aromatic sauce, Homemade Piccalilli is easy to make and tastes far. 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.

Piccalilli instructions

1. Chop the cauliflower.
2. Chop the baby carrots.
3. Slice the Cucumbers after removing seeds.
4. Add to a gallon ziploc bag with the salt.
5. Shake the bag mixing well coating all the vegetables with the salt.
6. Put into refrigerator overnight..
7. Heat the vinegar, sugars, mustard, ginger, and turmeric..
8. Rinse the vegetables.
9. When vinegar solution boils add vegetables, flour, and stir till smooth simmer till thickened..
10. I made a mistake using dark malt vinegar and extra dark brown sugar. It turned the piccalilli dark next time I will use white malt vinegar to get the yellow color..
11. Set in a cool dry place after it has been jarred, sealed, and cooled. Let it sit 6 weeks then try it! Refrigerate After opening..

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers. See more ideas about Piccalilli recipes, Piccalilli, Recipes. Delia's English Mustard Pickle (Piccalilli) recipe. This is as English as pork pie and very difficult to buy commercially - I've never.