Perhaps the best condiment on earth…
And no, we aren’t overstating it. Spicy piccalilli is a British condiment treat. A mishmash of fruits, vegetables, chili peppers (in this case jalapeño peppers, red or green), vinegar, and tons of spices. It’s such a crazy mix, and yet it just works. It’s spicy, tangy, and bold – a vegetable chutney with total attitude.
There are many uses for piccalilli. Try it as a side with sausage or eggs. Use it as a compliment to cheeses and cured meats. Or try it as a sandwich condiment that goes way beyond your typical ketchup or mustard. Really any dish where meat or cheese is part of the mix is a perfect opportunity to break out the piccalilli.
- 1 head cauliflower chopped (florets only)
- 1 head broccoli chopped (florets only)
- 2 cups string beans chopped (1/2 inch)
- 3 green apples mix grated and diced
- 2 red onions diced
- 2 jalapeño peppers red or green, seeds removed and diced
- 3/4 cup cider vinegar
- 4 cloves garlic minced
- 2 bay leaves
- 2 tablespoons cumin
- 2 tablespoons mustard powder
- 2 tablespoons ground turmeric
- 2 tablespoons oregano
- 2 tablespoons canola oil
- 2 tablespoons flour
- 1 tablespoon sea salt
- 1 tablespoon mustard seeds
- 2 teaspoons white sugar
- 1 teaspoon crushed red pepper
- 1 teaspoon ginger grated
- 1 teaspoon ground nutmeg
In a large glass bowl combine the chopped green beans, broccoli, and cauliflower. Cover them with salted water then allow the vegetables to soak for 1 to 2 hours.
In a high sided pan, heat the canola oil over low, then add the cumin, mustard powder, ground turmeric, oregano, and mustard seeds. Heat until aromatic (1 to 2 minutes).
Add the ginger, garlic, bay leaves, flour, crushed red pepper, and nutmeg. Continue to heat over low, stirring occasionally, for 2 minutes.
Add the white sugar, cider vinegar, jalapeño pepper, green apple, and red onion. Continue cooking, stirring occasionally, for 2 to 3 minutes.
Strain the green beans, cauliflower, and broccoli, removing all water. Add them to the mix. Turn the heat to medium and cook the piccalilli, stirring often, for 10 minutes.
Drain the veg and stir into the sauce. Cook for 10-12 minutes over a medium heat.
Add additional spices to taste, then pour the piccalilli into sterilized jars and seal.
Use immediately, or for best flavor allow the piccalilli to set for 2 weeks or more to allow the flavors to meld.