Rick Stein’s Piccalilli features cauliflower, onions, gherkins, green beans, carrots, and red bell pepper in a tangy mustard-infused sauce. This recipe yields 4-6 jars, taking approximately 1 hour to prepare. Enjoy this delightful condiment after letting it mature for at least a week.
More Rick Stein Recipe:
💛 Why You’ll Love This Piccalilli Recipe:
- Tangy Flavor: The combination of vegetables and mustard-infused sauce creates a tangy and flavorful relish.
- Colorful Ingredients: The assortment of colorful vegetables adds visual appeal to your table and enhances the dish’s overall presentation.
- Preservative-Free: Unlike store-bought versions, homemade piccalilli is free from artificial preservatives, ensuring a fresh and wholesome condiment.
- Shareable: With this recipe yielding multiple jars, you can share the homemade goodness with friends and family or keep them stocked in your pantry for future enjoyment.
- Satisfaction of Homemade: There’s a sense of satisfaction that comes with creating your own condiments from scratch, making each jar of piccalilli a labor of love.
- Flavor Development: Allowing the piccalilli to mature for at least a week allows the flavors to meld and develop, resulting in a more complex and enjoyable relish.
❓ What Is Rick Stein Piccalilli Recipe?
Rick Stein’s Piccalilli recipe features cauliflower, onions, gherkins, green beans, carrots, and red bell pepper in a tangy mustard-infused sauce. It yields 4-6 jars and takes about 1 hour to prepare.
🥕 Rick Stein Piccalilli Ingredients
- 500g (about 1 lb) cauliflower, cut into small florets
- 250g (about 1/2 lb) onions, finely diced
- 200g (about 1/2 lb) gherkins, finely chopped
- 150g (about 3/4 cup) green beans, chopped into small pieces
- 2-3 carrots, peeled and diced
- 1 red bell pepper, diced
- 200g (about 1 cup) granulated sugar
- 2 tablespoons mustard powder
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 500ml (about 2 cups) white vinegar
- Salt, to taste
🥣 How To Make Rick Stein Piccalilli
- In a large bowl, combine the cauliflower florets, diced onions, chopped gherkins, green beans, diced carrots, and diced red bell pepper. Sprinkle with salt and let it sit for about an hour. Then, rinse the vegetables thoroughly and drain them.
- In a large saucepan, combine the granulated sugar, mustard powder, ground turmeric, ground ginger, mustard seeds, ground coriander, and white vinegar. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.
- Add the drained vegetables to the pickling liquid in the saucepan. Bring the mixture to a gentle simmer and cook for about 10-15 minutes or until the vegetables are just tender but still retain some crunch.
- If desired, you can thicken the sauce by mixing 1-2 tablespoons of cornstarch with a little water to form a slurry. Stir the slurry into the simmering mixture and cook for an additional 2-3 minutes until the sauce thickens slightly.
- While the piccalilli is cooking, sterilize glass jars and their lids by washing them in hot, soapy water, then rinsing them thoroughly. Alternatively, you can sterilize them in the oven at 120°C (250°F) for 15 minutes.
- Once the piccalilli is ready, carefully ladle it into the sterilized jars, making sure to distribute the vegetables and sauce evenly. Leave a small gap at the top of each jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. Place the lids on the jars and screw them on tightly.
- Allow the piccalilli to cool completely before storing it in the refrigerator. It’s best to let the flavors develop for at least a week before enjoying it.
💭 Recipe Tips
- Vegetable Preparation: Ensure that all vegetables are cut into uniform sizes to ensure even cooking and pickling.
- Spice Level: Feel free to adjust the amount of mustard powder, ground ginger, and mustard seeds to suit your spice tolerance. You can also add chili flakes or fresh chili for a bit of heat.
- Texture: Cook the vegetables until they are just tender but still retain some crunch. This will give your piccalilli a satisfying texture.
- Sterilizing Jars: Properly sterilizing your jars is essential for food safety and to prevent spoilage. Make sure to follow the recommended methods for sterilization.
- Enjoy the Process: Making piccalilli is a labor of love, so enjoy the process and have fun experimenting with flavors and ingredients to create your perfect batch.
🍤 What To Serve With Piccalilli?
Serve Piccalilli with a variety of dishes to complement its tangy and savory flavors it pairs well with Grilled Shrimp, Grilled Chicken, Pork Shoulder, Corned Beef Hash, and Beef Wellington for added zest and texture.
🎚 How To Store Leftovers Piccalilli?
- Refrigeration: Place leftovers piccalilli in an airtight container and store it in the refrigerator for up to four weeks.
- Canning: If you’ve made a large batch and want to preserve it for longer, you can can leftovers piccalilli in sterilized jars for up 6 months.
Can I Reheat Leftovers Piccalilli?
Piccalilli is typically enjoyed cold as a condiment and isn’t typically reheated simply scoop out the desired amount from the jar and serve alongside your favorite dishes.
FAQ’S:
Where did Piccalilli originate?
Piccalilli originated in Britain, but its exact origins are unclear it has been enjoyed as a popular condiment since the 18th century.
What vegetables are typically used in Piccalilli?
Common vegetables used in Piccalilli include cauliflower, onions, gherkins, green beans, carrots, and red bell peppers, variations may include additional vegetables or exclude certain ones.
What gives Piccalilli its distinctive flavor?
Piccalilli’s distinctive flavor comes from a combination of pickled vegetables, mustard, vinegar, and various spices such as turmeric, ginger, and mustard seeds.
Is Piccalilli spicy?
Piccalilli can vary in spiciness depending on the amount of mustard and other spices used in the recipe. Some versions may have a mild, tangy flavor, while others can be more pungent and spicy.
How can I reduce the sweetness of Piccalilli?
If you find your Piccalilli too sweet, you can adjust the amount of sugar used in the recipe or increase the acidity by adding more vinegar.
Can I use Piccalilli in cooking?
Yes, Piccalilli can be used as an ingredient in cooking to add flavor to dishes such as salads, stir-fries, casseroles, and even marinades for meats.
More Rick Stein Recipe:
Rick Stein Piccalilli Nutrition Facts
Serving Size: 1 tablespoon (15g)
- Calories: 10
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 0g
Rick Stein Piccalilli Recipe
Description
Rick Stein’s Piccalilli features cauliflower, onions, gherkins, green beans, carrots, and red bell pepper in a tangy mustard-infused sauce. This recipe yields 4-6 jars, taking approximately 1 hour to prepare. Enjoy this delightful condiment after letting it mature for at least a week.
Ingredients
Instructions
- In a large bowl, combine the cauliflower florets, diced onions, chopped gherkins, green beans, diced carrots, and diced red bell pepper. Sprinkle with salt and let it sit for about an hour. Then, rinse the vegetables thoroughly and drain them.
- In a large saucepan, combine the granulated sugar, mustard powder, ground turmeric, ground ginger, mustard seeds, ground coriander, and white vinegar. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.
- Add the drained vegetables to the pickling liquid in the saucepan. Bring the mixture to a gentle simmer and cook for about 10-15 minutes or until the vegetables are just tender but still retain some crunch.
- If desired, you can thicken the sauce by mixing 1-2 tablespoons of cornstarch with a little water to form a slurry. Stir the slurry into the simmering mixture and cook for an additional 2-3 minutes until the sauce thickens slightly.
- While the piccalilli is cooking, sterilize glass jars and their lids by washing them in hot, soapy water, then rinsing them thoroughly. Alternatively, you can sterilize them in the oven at 120°C (250°F) for 15 minutes.
- Once the piccalilli is ready, carefully ladle it into the sterilized jars, making sure to distribute the vegetables and sauce evenly. Leave a small gap at the top of each jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. Place the lids on the jars and screw them on tightly.
- Allow the piccalilli to cool completely before storing it in the refrigerator. It’s best to let the flavors develop for at least a week before enjoying it.
Notes
- Vegetable Preparation: Ensure that all vegetables are cut into uniform sizes to ensure even cooking and pickling.
- Spice Level: Feel free to adjust the amount of mustard powder, ground ginger, and mustard seeds to suit your spice tolerance. You can also add chili flakes or fresh chili for a bit of heat.
- Texture: Cook the vegetables until they are just tender but still retain some crunch. This will give your piccalilli a satisfying texture.
- Sterilizing Jars: Properly sterilizing your jars is essential for food safety and to prevent spoilage. Make sure to follow the recommended methods for sterilization.
- Enjoy the Process: Making piccalilli is a labor of love, so enjoy the process and have fun experimenting with flavors and ingredients to create your perfect batch.