Brighten Your Plate: Delicious Recipes Featuring Homemade Piccalilli
Piccalilli, that vibrant, tangy, and crunchy British relish, is a culinary cornerstone often overlooked. This intensely flavored condiment, packed with pickled vegetables in a mustard and turmeric-infused sauce, is a fantastic way to add a burst of flavor and texture to a wide range of dishes. While store-bought versions are readily available, nothing beats the satisfaction and superior taste of homemade piccalilli. This article explores the wonders of piccalilli, provides a classic recipe for making your own, and offers a delightful collection of recipes showcasing its versatility. Get ready to discover how this humble condiment can transform your meals!
## What is Piccalilli?
Piccalilli is a British relish of chopped, pickled vegetables and spices. It typically includes cauliflower, gherkins, onions, and sometimes other vegetables like green beans or marrow. The distinctive yellow color comes from turmeric and mustard, which are key components of the pickling sauce. The flavor profile is a delightful balance of sour, sweet, and savory, with a satisfying crunch.
Historically, piccalilli likely originated in India, drawing inspiration from Indian pickles. It then made its way to England, where it was adapted and refined over time. Today, it’s a beloved condiment enjoyed throughout the UK and beyond.
## Why Make Piccalilli at Home?
While convenient, commercially produced piccalilli often falls short of the homemade version in terms of flavor and texture. Here are a few compelling reasons to try making it yourself:
* **Superior Flavor:** Homemade piccalilli allows you to control the ingredients and adjust the seasoning to your liking. You can use fresh, high-quality vegetables and tailor the spice blend to your preferences.
* **Customizable Crunch:** Store-bought piccalilli can sometimes be overly soft. Making it at home allows you to ensure the vegetables retain a pleasing crunch.
* **No Artificial Additives:** You can avoid the artificial preservatives, colors, and flavors often found in commercial piccalilli.
* **Sense of Accomplishment:** Making your own condiments is a rewarding experience that connects you to the food you eat.
* **Cost-Effective:** Depending on the ingredients you choose, homemade piccalilli can be more economical than buying a premium store-bought brand.
## Classic Homemade Piccalilli Recipe
This recipe yields approximately 4-6 jars of delicious homemade piccalilli. Adjust the quantities based on your desired batch size.
**Ingredients:**
* 1 small cauliflower, cut into small florets
* 200g (7 oz) gherkins, finely chopped
* 200g (7 oz) small onions or shallots, peeled and finely chopped
* 100g (3.5 oz) green beans, trimmed and chopped
* 100g (3.5 oz) red bell pepper, deseeded and chopped (optional)
* 50g (1.75 oz) marrow or courgette, peeled, deseeded, and chopped (optional)
* 50g (1.75 oz) sugar
* 50g (1.75 oz) cornflour
* 2 tbsp mustard powder
* 1 tbsp ground turmeric
* 1 tsp ground ginger
* 1/2 tsp celery salt
* 1/2 tsp ground white pepper
* 600ml (2.5 cups) malt vinegar
* 1 tbsp mustard seeds (optional)
**Equipment:**
* Large bowl
* Large saucepan
* Wooden spoon
* Sterilized jars with lids
**Instructions:**
1. **Prepare the Vegetables:** Place the chopped cauliflower, gherkins, onions, green beans, red pepper (if using), and marrow/courgette (if using) into a large bowl. Sprinkle with 2 tablespoons of salt. Toss well to coat and then cover with cold water. Let stand for at least 12 hours, or preferably overnight. This process helps to draw out excess moisture from the vegetables, ensuring a crispier final product.
2. **Drain and Rinse:** After the soaking period, drain the vegetables thoroughly in a colander. Rinse them well under cold running water to remove any remaining salt. This is a crucial step, as too much salt will make the piccalilli unpalatable.
3. **Prepare the Sauce:** In a large saucepan, combine the sugar, cornflour, mustard powder, turmeric, ginger, celery salt, and white pepper. Mix well to ensure there are no lumps. Gradually whisk in the malt vinegar until you have a smooth paste.
4. **Cook the Sauce:** Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Continue to simmer for about 5-10 minutes, or until the sauce has thickened and become glossy. Stir frequently to prevent sticking and burning.
5. **Add the Vegetables:** Add the drained and rinsed vegetables to the saucepan with the thickened sauce. If using, add the mustard seeds at this point.
6. **Simmer and Cook:** Bring the mixture back to a gentle simmer. Reduce the heat to low and cook for approximately 15-20 minutes, or until the vegetables are tender-crisp. Stir occasionally to ensure even cooking and prevent sticking. The vegetables should retain some of their bite, but not be completely raw.
7. **Jarring and Sealing:** While the piccalilli is cooking, sterilize your jars and lids. You can do this by washing them in hot, soapy water, rinsing them thoroughly, and then placing them in a preheated oven at 120°C (250°F) for about 10-15 minutes. Alternatively, you can boil the jars and lids in water for 10 minutes.
8. **Fill the Jars:** Carefully remove the sterilized jars from the oven or boiling water. Using a clean spoon or ladle, pack the hot piccalilli into the jars, leaving about 1cm (1/2 inch) of headspace at the top. Ensure the vegetables are evenly distributed in each jar.
9. **Seal the Jars:** Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw the bands on tightly. Be careful not to overtighten the bands, as this can damage the seal.
10. **Process for Shelf Stability (Optional):** For long-term storage and to ensure a proper seal, you can process the filled jars in a boiling water bath. Place the jars in a large pot fitted with a rack. Fill the pot with enough boiling water to cover the jars by at least 2.5cm (1 inch). Bring the water back to a boil and process for 10 minutes. Carefully remove the jars from the water bath and let them cool completely on a towel-lined surface. As the jars cool, you should hear a popping sound, indicating that a vacuum seal has formed.
11. **Cool and Store:** If you did not process the jars in a boiling water bath, let the filled jars cool completely. Once cooled, check that the lids are properly sealed by pressing down on the center of each lid. If the lid does not flex, the jar is sealed correctly. Store the sealed jars of piccalilli in a cool, dark place for at least 2-3 weeks to allow the flavors to develop. If you did not process the jars and they don’t seal, store them in the refrigerator and consume within a few weeks.
12. **Enjoy!** Once the piccalilli has matured, it’s ready to be enjoyed. Serve it with cheese, cold cuts, sandwiches, ploughman’s lunches, or any dish that could benefit from a tangy and crunchy kick.
**Tips for Success:**
* **Use Fresh, High-Quality Vegetables:** The quality of your vegetables will directly impact the flavor of your piccalilli. Choose fresh, firm vegetables that are free from blemishes.
* **Don’t Skip the Soaking Step:** Soaking the vegetables in salt water is crucial for drawing out excess moisture and ensuring a crispier final product.
* **Adjust the Spices to Your Taste:** Feel free to adjust the amount of mustard powder, turmeric, ginger, and other spices to suit your personal preferences. You can also add a pinch of chili flakes for a touch of heat.
* **Sterilize Your Jars Properly:** Proper sterilization is essential for preventing spoilage and ensuring the safety of your homemade piccalilli.
* **Allow Time for the Flavors to Develop:** The flavors of piccalilli will continue to develop over time. For the best flavor, allow it to mature for at least 2-3 weeks before consuming.
## Delicious Recipes Featuring Piccalilli
Now that you have a batch of homemade piccalilli (or a jar of your favorite store-bought version), it’s time to explore the many ways to enjoy it. Here are some delicious and inspiring recipes:
### 1. Ploughman’s Lunch with a Piccalilli Twist
A classic Ploughman’s Lunch is a simple yet satisfying meal consisting of cheese, bread, pickles, and cold meats. Adding piccalilli elevates this traditional dish to a new level of flavor.
**Ingredients:**
* Crusty bread, such as sourdough or baguette
* A selection of cheeses, such as cheddar, brie, and stilton
* Ham, roast beef, or other cold cuts
* Piccalilli
* Apple slices
* Pickled onions
* Lettuce leaves
* Butter or chutney (optional)
**Instructions:**
1. Slice the bread and arrange it on a platter.
2. Arrange the cheeses, cold cuts, apple slices, and pickled onions on the platter.
3. Place a generous spoonful of piccalilli on the platter.
4. Garnish with lettuce leaves.
5. Serve with butter or chutney, if desired.
**Why Piccalilli Works:** The tangy and crunchy piccalilli provides a delightful contrast to the rich cheese and savory cold meats. Its vibrant flavor cuts through the richness and adds a welcome complexity to the Ploughman’s Lunch.
### 2. Piccalilli and Cheese Toastie
A simple cheese toastie gets a gourmet makeover with the addition of piccalilli. This is a quick and easy lunch or snack that’s packed with flavor.
**Ingredients:**
* 2 slices of bread
* Butter
* Grated cheddar cheese
* Piccalilli
**Instructions:**
1. Butter one side of each slice of bread.
2. Place one slice of bread, butter-side down, in a frying pan or on a griddle.
3. Sprinkle grated cheddar cheese evenly over the bread.
4. Spoon a generous amount of piccalilli over the cheese.
5. Top with the second slice of bread, butter-side up.
6. Cook over medium heat until the bread is golden brown and the cheese is melted and bubbly, about 3-5 minutes per side.
7. Slice in half and serve immediately.
**Why Piccalilli Works:** The piccalilli adds a tangy and crunchy element that elevates the humble cheese toastie. The mustard and turmeric in the piccalilli complement the flavor of the cheddar cheese, creating a harmonious and satisfying combination.
### 3. Piccalilli Scotch Eggs
Scotch eggs are a classic British snack, consisting of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried or baked. Adding piccalilli to the sausage meat filling adds a flavorful twist.
**Ingredients:**
* 6 hard-boiled eggs, peeled
* 500g (1 lb) sausage meat
* 2-3 tablespoons piccalilli
* 1 egg, beaten
* Breadcrumbs
* Vegetable oil, for frying (optional)
**Instructions:**
1. In a bowl, mix the sausage meat with the piccalilli. Ensure the piccalilli is evenly distributed throughout the sausage meat.
2. Divide the sausage meat mixture into 6 equal portions.
3. Take one portion of sausage meat and flatten it into a patty. Place a hard-boiled egg in the center of the patty and wrap the sausage meat around the egg, ensuring it is completely covered. Repeat with the remaining eggs and sausage meat.
4. Dip each Scotch egg in the beaten egg, then roll it in breadcrumbs, ensuring it is evenly coated.
5. Heat the vegetable oil in a deep fryer to 180°C (350°F). Carefully lower the Scotch eggs into the hot oil and fry for about 5-7 minutes, or until golden brown and cooked through. Alternatively, bake the Scotch eggs in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.
6. Remove the Scotch eggs from the fryer or oven and drain them on paper towels.
7. Serve warm or cold.
**Why Piccalilli Works:** The piccalilli adds a tangy and slightly sweet flavor to the savory sausage meat, creating a more complex and interesting flavor profile. The acidity of the piccalilli also helps to cut through the richness of the sausage meat and egg.
### 4. Piccalilli and Ham Hock Terrine
Terrines are a classic way to showcase slow-cooked meats. Adding piccalilli to a ham hock terrine brightens the flavors and adds a delightful textural contrast.
**Ingredients:**
* 1 smoked ham hock
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 bay leaf
* 6 black peppercorns
* 500ml (2 cups) chicken stock
* 2-3 tablespoons piccalilli
* Fresh parsley, chopped
* Gelatine leaves (optional, for a firmer terrine)
**Instructions:**
1. Place the ham hock, onion, carrots, celery, bay leaf, and peppercorns in a large pot. Cover with chicken stock and bring to a boil. Reduce the heat and simmer for 3-4 hours, or until the ham hock is very tender and the meat falls off the bone.
2. Remove the ham hock from the pot and let it cool slightly. Shred the meat, discarding the skin, bones, and fat.
3. Strain the cooking liquid and reserve about 250ml (1 cup). If you want a firmer terrine, bloom gelatine leaves in cold water according to package directions, then dissolve them in the warm cooking liquid.
4. In a bowl, combine the shredded ham hock meat with the piccalilli and chopped parsley. Mix well.
5. Pour the cooking liquid (with or without gelatine) over the ham hock mixture and stir to combine.
6. Line a terrine dish or loaf tin with plastic wrap. Pour the ham hock mixture into the dish and press down firmly. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the terrine to set.
7. To serve, turn the terrine out onto a serving platter. Slice and serve with crusty bread or crackers.
**Why Piccalilli Works:** The piccalilli’s acidity and crunch cut through the richness of the ham hock, balancing the flavors and adding a welcome zing. The mustard and turmeric in the piccalilli complement the smoky flavor of the ham hock, creating a harmonious and delicious terrine.
### 5. Piccalilli Deviled Eggs
Deviled eggs are a classic appetizer, and piccalilli adds a vibrant twist to this beloved dish.
**Ingredients:**
* 6 hard-boiled eggs
* 3 tablespoons mayonnaise
* 1 tablespoon piccalilli
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
* Paprika, for garnish (optional)
**Instructions:**
1. Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl.
2. Mash the yolks with a fork until smooth. Add the mayonnaise, piccalilli, and Dijon mustard. Mix well until combined.
3. Season with salt and pepper to taste.
4. Spoon the yolk mixture back into the egg white halves.
5. Garnish with paprika, if desired.
6. Chill for at least 30 minutes before serving.
**Why Piccalilli Works:** The piccalilli adds a tangy and slightly sweet flavor to the creamy yolk mixture, creating a more complex and interesting deviled egg. The texture of the piccalilli also adds a pleasant crunch to the smooth filling.
### 6. Piccalilli Relish for Burgers and Hot Dogs
Elevate your burgers and hot dogs with a spoonful of homemade piccalilli relish. It’s a flavorful and crunchy alternative to traditional ketchup or mustard.
**Ingredients:**
* Your favorite burger or hot dog
* Burger buns or hot dog rolls
* Piccalilli
* Other toppings of your choice (e.g., lettuce, tomato, onion, cheese)
**Instructions:**
1. Cook your burger or hot dog according to your preferred method.
2. Place the cooked burger or hot dog in a bun or roll.
3. Top with a generous spoonful of piccalilli.
4. Add other toppings of your choice.
5. Serve immediately.
**Why Piccalilli Works:** The piccalilli adds a tangy and crunchy element that complements the savory flavor of the burger or hot dog. Its vibrant flavor cuts through the richness of the meat and adds a welcome complexity to the overall dish.
### 7. Piccalilli with Cold Roast Chicken or Pork
A simple and classic pairing, piccalilli is a fantastic accompaniment to cold roast chicken or pork.
**Ingredients:**
* Cold roast chicken or pork, sliced
* Piccalilli
* Crusty bread or crackers (optional)
**Instructions:**
1. Arrange the sliced cold roast chicken or pork on a plate.
2. Serve with a generous spoonful of piccalilli.
3. Serve with crusty bread or crackers, if desired.
**Why Piccalilli Works:** The piccalilli’s acidity cuts through the richness of the cold meat, brightening the flavors and providing a refreshing contrast. The mustard and turmeric in the piccalilli complement the savory flavor of the meat, creating a harmonious and satisfying combination.
### 8. Cheese and Piccalilli Scones
Add a savory twist to your scones by incorporating cheese and piccalilli into the dough. These scones are perfect for breakfast, brunch, or a light lunch.
**Ingredients:**
* 225g (8 oz) self-raising flour
* 1 tsp baking powder
* 50g (1.75 oz) cold butter, cubed
* 50g (1.75 oz) grated cheddar cheese
* 2 tbsp piccalilli
* 150ml (5 fl oz) milk
* 1 egg, beaten, for glazing
**Instructions:**
1. Preheat oven to 220°C (425°F/ Gas Mark 7). Line a baking sheet with parchment paper.
2. Sift the flour and baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
3. Stir in the grated cheese and piccalilli.
4. Gradually add the milk, mixing to form a soft dough.
5. Turn the dough out onto a lightly floured surface and pat it out to a thickness of about 2cm (3/4 inch).
6. Use a round cutter to cut out scones. Place the scones on the prepared baking sheet.
7. Brush the tops of the scones with beaten egg.
8. Bake for 12-15 minutes, or until golden brown.
9. Serve warm with butter or clotted cream.
**Why Piccalilli Works:** The piccalilli adds a tangy and slightly sweet flavor to the savory cheese scones, creating a unique and delicious treat. The chopped vegetables in the piccalilli also add a pleasant texture to the scones.
### 9. Piccalilli Pasta Salad
Give your pasta salad a zesty makeover with a generous spoonful of piccalilli. This is a great way to use up leftover pasta and vegetables.
**Ingredients:**
* Cooked pasta of your choice (e.g., penne, fusilli, farfalle)
* Chopped vegetables of your choice (e.g., cucumber, bell peppers, tomatoes, red onion)
* Piccalilli
* Mayonnaise or salad dressing
* Salt and pepper to taste
**Instructions:**
1. In a large bowl, combine the cooked pasta, chopped vegetables, and piccalilli.
2. Add mayonnaise or salad dressing to taste. Mix well until combined.
3. Season with salt and pepper to taste.
4. Chill for at least 30 minutes before serving.
**Why Piccalilli Works:** The piccalilli adds a tangy and crunchy element to the pasta salad, creating a more interesting and flavorful dish. The mustard and turmeric in the piccalilli complement the flavors of the vegetables and pasta, creating a harmonious and satisfying combination.
### 10. Piccalilli Tartlets
These mini tartlets are a delightful appetizer or snack, perfect for parties or gatherings.
**Ingredients:**
* Ready-made shortcrust pastry
* Cream cheese
* Piccalilli
* Fresh herbs, for garnish (optional)
**Instructions:**
1. Preheat oven to 200°C (400°F/ Gas Mark 6).
2. Roll out the shortcrust pastry and use a round cutter to cut out circles.
3. Press the pastry circles into mini tartlet tins.
4. Bake for 10-12 minutes, or until golden brown.
5. Let the tartlets cool slightly.
6. Spread a layer of cream cheese in each tartlet.
7. Top with a spoonful of piccalilli.
8. Garnish with fresh herbs, if desired.
9. Serve warm or cold.
**Why Piccalilli Works:** The piccalilli adds a tangy and crunchy element to the creamy cream cheese filling, creating a balanced and flavorful tartlet. The pastry provides a buttery and flaky base that complements the other ingredients perfectly.
## Conclusion
Piccalilli is a truly versatile condiment that can elevate a wide range of dishes from simple snacks to sophisticated meals. Whether you make your own or choose a high-quality store-bought version, piccalilli is a must-have ingredient for any food lover’s pantry. Experiment with these recipes and discover your own creative ways to incorporate this vibrant and flavorful relish into your cooking. Embrace the tangy crunch and let piccalilli brighten your plate!