Spicy Piccalilli

| Last Updated: August 17, 2019 | , ,

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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.

Spicy Piccalilli

Spicy Piccalilli

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 4 jars

Ingredients

  • 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

Instructions

  • 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.
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