Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 20, 2019


PICCALILLI  Piccalilli is a raw pickle or relish of chunks of mixed vegetables such as onions, cabbage, green beans, carrots, […]
 Piccalilli is a raw pickle or relish of chunks of mixed vegetables such as onions, cabbage, green beans, carrots, cucumbers, gherkins, etc, in vinegar with a dash of turmeric, mustard sauce and chillie power. In the earlier days, it was usually eaten with cold meats, roasts, sausages, corned beef, etc. It is believed that this pickled relish was first introduced in the middle of the 18thCentury.
I’m attaching photos of the recipe of Piccalilli taken from Mrs Beaton’s Book “ALL ABOUT COOKERY” New Edition published in 1913. My mum had a similar handwritten recipe that is easier to make which is slightly different to Mrs. Beaton’s. You could use any vegetables of your choice.
Basically, Piccalilli is just fermented vegetables. As every one knows fermented foods are good for the stomach.
1 cup cauliflower florets
1 small cabbage chopped into medium size chunks
1 cup chopped green beans (about one inch pieces)
1 cup sliced carrots
4 red chillies broken into bits
2 green chillies sliced in half
Salt as required 
2 teaspoons cumin powder
1/2 teaspoon turmeric powder 
1 teaspoon mustard powder or paste
2 tea cups white vinegar or malt vinegar 
6 teaspoons sugar
3 cloves garlic (crushed)

Place all the above ingredients in a suitable bowl and stir well. Cover and leave in a cool place for a few hours. The Cabbage and other vegetables begin to give out water.
Spoon the Vegetables into an air tight jar and press down firmly so that the liquid rises up to cover the vegetables. Let it be for a few days till the vegetables begin to wilt due to fermentation. You could keep the jar outside or in the fridge. Use as a relish or pickle with your curry and rice.

Note: The vinegary liquid should always cover the top of the vegetables so use more vinegar if desired. 

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Article written by Bridget White-Kumar
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