Piccalilli

Piccalilli is a type of British relish made from chopped vegetables and flavored with mustard and turmeric. It has a tangy, slightly spicy flavor profile. It is often served as a condiment with cold meats, cheese and pork pies. It is a also a delicious hot dog and hamburger relish!

We are also fans of Cornish Pasties, and this is a wonderful condiment to serve with them.

Common Uses for Piccalilli

As a condiment

• Hot dogs and sausages: A sharp alternative to classic relish or mustard.

• Burgers: Adds tang and crunch to cut through rich meats.

• Sandwiches: Particularly on cold cuts, ham, Cornish pasties, roast beef, or turkey sandwiches.

• Barbecue: Especially in the South, piccalilli (or its cousin, chow-chow) is often served with pulled pork or brisket.

With regional dishes

• New England boiled dinners: Piccalilli is a classic accompaniment to corned beef and boiled vegetables.

• Southern soul food: Served as a side relish with greens, beans, or fried meats.

• Midwestern meats: It pairs well with pork chops or meatloaf.

In appetizers or snacks

• Cheese boards: Adds a bright, vinegary counterpoint to cheeses, especially sharp Cheddar.

• Crackers and spreads: Mixed into cream cheese or served atop deviled eggs or crostini.

As an ingredient

• Salad dressing or slaw: Adds tang and spice when mixed with mayonnaise or vinaigrettes.

• Tuna or egg salad: A spoonful of piccalilli livens up classic salad recipes.

Read how to hot water bath can here.

Piccalilli

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Piccalilli is a type of British relish made from chopped vegetables and flavored with mustard and turmeric. It has a bright yellow color and a tangy, slightly spicy flavor profile.

• Prep Time: 24 hours
• Cook Time: 20 minutes
• Total Time: 24 hours 20 minutes
• Yield: 4 pints 1x
• Category: Canning
• Method: Stovetop
• Cuisine: British

Ingredients

Units USM Scale 1x2x3x

1 small head cauliflower, broken into florettes 4 cups coarsely chopped green tomatoes 1 cup coarsely chopped celery 2 large onions, coarsely chopped 2 red bell peppers, seeded and coarsely chopped 2 green bell peppers, seeded and coarsely chopped 1/4 cup salt 1 cinnamon stick 1 teaspoon whole cloves 1 teaspoon whole allspice 1 1/4 cups cider vinegar 1 1/2 cups water 2 cups firmly packed brown sugar 1 teaspoon dry mustard 1 teaspoon turmeric Dash of hot pepper sauce

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Instructions

1. Chop vegetables using the coarse blade of a food grinder or in a food processor.
2. Combine vegetables and salt; cover and let stand overnight.
3. Drain off as much liquid as possible, pressing through a clean, thin white cloth if necessary.
4. Tie cinnamon, cloves and allspice in a cheesecloth bag.
5. Place vegetables, spice bag and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer for 20 minutes.
6. Ladle into clean, hot jars, leaving 1/2-inch headspace; seal.
7. Process in a boiling water bath for 15 minutes.

Notes

Hot Water Bath Canning