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How to Make Piccalilli with Green Tomatoes?

Last Updated on January 9, 2024

Piccalilli is a traditional British condiment made from chopped vegetables such as onions, peppers, cauliflower, and green tomatoes. It is typically served alongside a variety of foods like sausages, sandwiches, and fried fish. 

If you’re looking for a unique and flavorful condiment to add to your next meal, piccalilli is the perfect choice. In this article, we’ll be discussing how to make piccalilli with green tomatoes, why you’ll love it, and all the ingredients and steps you’ll need to create your own batch.

How to Make Piccalilli with Green Tomatoes

What is How to Make Piccalilli with Green Tomatoes?

A relish of chopped and pickled vegetables and spices, piccalilli, often known as mustard pickle, is the British version of South Asian pickles. There are significant differences in regional recipes. 

Piccalilli is a type of relish that is believed to have originated in Britain during the early 18th century. It is a pickled vegetable condiment made from chopped onions, peppers, cauliflower, and green tomatoes that are cooked in a vinegar, sugar, and mustard mixture.

The vegetables are cooked until they are soft and then mixed together with the vinegar-based sauce. The resulting condiment is tart and tangy, with a hint of sweetness from the sugar.

Why You’ll Love this How to Make Piccalilli with Green Tomatoes?

Piccalilli is a versatile condiment that can be used to give any meal a unique and flavorful kick. It’s great for spicing up sandwiches, sausages, and fried fish. 

It also makes a great topping for salads or roasted vegetables. Plus, it’s incredibly easy to make and can be stored in the fridge for up to a month.

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The Ingredients

  • Vibrant Red Bell Peppers: These peppers add a beautiful color and a touch of sweetness to the Piccalilli, enhancing its visual appeal and flavor profile.
  • Fresh and Crisp Green Bell Peppers: Providing a crunchy texture and mild, slightly tangy taste, these bell peppers contribute to the overall crunch and balance of flavors in the Piccalilli.
  • Unripe, Tangy Green Tomatoes: Green tomatoes lend a unique tanginess and firmness to the Piccalilli. They maintain their texture after pickling, offering a delightful contrast to other ingredients.
  • Small Golden Yellow Onions: These onions bring a sweet and mild flavor, providing a subtle base note to the Piccalilli without overpowering the overall taste.
  • Aromatic Cider Vinegar: Divided into portions, this vinegar serves as the primary pickling liquid, infusing the vegetables with a tangy and slightly sweet taste while aiding in preservation.
  • Kosher Salt: Used for seasoning, salt not only enhances the flavors but also helps draw out moisture from the vegetables, ensuring the right texture and preserving the Piccalilli.
  • Fine Granulated Sugar: Balancing the tanginess from the vinegar and tomatoes, sugar adds a touch of sweetness to harmonize the flavors in the Piccalilli.
  • Flavorful Brown Mustard Seeds: These seeds bring a delightful crunch and a mildly spicy flavor, offering bursts of texture and enhancing the overall taste profile.
  • Spicy Chili Flakes: Adding heat and a touch of spiciness, chili flakes contribute to the Piccalilli’s complexity, providing a gentle kick to the palate.
  • Warm Sweet Paprika and Smoky Aromatic Smoked Paprika: Both paprikas lend depth, color, and a subtle smoky-sweet flavor to the Piccalilli, enriching its overall taste and visual appeal.
Piccalilli with Green Tomatoes

Directions

Step 1: Prepare Vegetables

In a large mixing bowl, combine the thinly sliced vibrant red bell peppers, finely diced fresh and crisp green bell peppers, chopped unripe, tangy green tomatoes, and finely minced small golden yellow onions. Thoroughly mix the vegetables to ensure an even distribution and set the bowl aside.

Step 2: Prepare Brine Mixture

In a saucepan placed over medium heat, combine 1 cup of aromatic cider vinegar, kosher salt, granulated sugar, brown mustard seeds, spicy chili flakes, warm sweet paprika, and smoky smoked paprika. Stir the mixture gently to integrate all ingredients and bring it to a gentle boil. Make sure the sugar and salt are fully dissolved.

Step 3: Cooking Process

Once the brine mixture reaches a gentle boil and the sugar and salt have dissolved completely, reduce the heat. Let the mixture simmer for approximately 5 minutes. This simmering process allows the flavors of the spices and seasonings to infuse thoroughly.

Step 4: Combine the Ingredients

Pour the simmered brine mixture over the prepared vegetables in the mixing bowl. Stir the mixture thoroughly, ensuring the vegetables are entirely coated with the flavorful brine. This step ensures that the vegetables absorb the brine’s essence and flavors.

Step 5: Marinate and Store

Allow the mixed vegetables and brine mixture to cool down to room temperature. Once cooled, carefully transfer the Piccalilli into sterilized jars, ensuring they are airtight. Evenly distribute the remaining 1/2 cup of aromatic cider vinegar among the jars, making sure the Piccalilli is completely covered by the liquid.

Step 6: Seal and Refrigerate

Tightly seal the jars to prevent air exposure and store them in the refrigerator. Allow the Piccalilli to marinate and develop its flavors for a minimum of one week before consumption. This resting period enhances the Piccalilli’s taste by allowing the flavors to meld together.

Step 7: Enjoy

Piccalilli is at its best after the flavors have had time to merge. Serve it as a delightful accompaniment to various dishes or pair it with sandwiches, meats, or cheeses to savor its tangy and flavorful taste.

Notes

Here are a few tips to keep in mind when making your own batch of piccalilli:

– Make sure to use unripe green tomatoes for the best flavor.
– Blanching the cauliflower helps to soften it and cut down on cooking time.
– If you want a spicier piccalilli, add more cayenne pepper.
– Piccalilli can be stored in the fridge for up to a month.
– Serve piccalilli with sandwiches, sausages, fried fish, salads, or roasted vegetables.

Storage Tips

Once your piccalilli has cooled, it can be stored in the fridge in an airtight container for up to a month. You can also freeze it for up to six months.

How to Make Piccalilli with Green Copycat Tomatoes

Nutrition Information

One serving of piccalilli (1/4 cup) contains approximately:

– 60 calories
– 0g fat
– 6g carbohydrates
– 1g protein

Serving Suggestions

Here are a few ideas for serving piccalilli:

– Spread it on sandwiches
– Serve it alongside grilled sausages
– Use it as a topping for salads
– Serve it alongside fried fish
– Add it to roasted vegetables

What other Substitutes Can I Use in How to Make Piccalilli with Green Tomatoes?

If you don’t have green tomatoes on hand, you can use other vegetables such as:

Red Tomatoes: Red tomatoes can be used in place of green tomatoes in piccalilli. The resulting relish will be slightly sweeter than if you had used green tomatoes.

Cucumber: Cucumbers can be used in place of green tomatoes in piccalilli. The resulting condiment will be slightly milder than if you had used green tomatoes.

Carrots: Carrots can be used in place of green tomatoes in piccalilli. The resulting condiment will be slightly sweeter than if you had used green tomatoes.

Zucchini: Zucchini can be used in place of green tomatoes in piccalilli. The resulting condiment will be slightly milder than if you had used green tomatoes.

Beets: Beets can be used in place of green tomatoes in piccalilli. The resulting condiment will be slightly sweeter than if you had used green tomatoes.

How to Make Piccalilli with Green Copycat Tomatoes

How to Make Piccalilli with Green Tomatoes

Piccalilli is a traditional British condiment made from chopped vegetables such as onions, peppers, cauliflower, and green tomatoes. It is typically served alongside a variety of foods like sausages, sandwiches, and fried fish. 
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Author: Dr. Leah Alexander
Course: Side Dishes
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 60kcal

Equipment

  • large mixing bowl
  • Sterilized Jars with Airtight Seals
  • Utensils for Stirring and Mixing

Ingredients

  • 1 ½ fresh and crisp green bell peppers diced finely
  • 2 tablespoons flavorful brown mustard seeds
  • ½ teaspoon warm sweet paprika
  • ½ teaspoon smoky aromatic smoked paprika
  • 1 ½ vibrant red bell peppers thinly sliced
  • 1 quart unripe tangy green tomatoes, chopped into small chunks
  • 5 small golden yellow onions finely minced
  • 1 ½ cups aromatic cider vinegar divided into 1 cup and 1/2 cup portions
  • 1/16 cup of kosher salt for seasoning
  • 3/4 cup fine granulated sugar
  • 3/4 teaspoon spicy chili flakes

Instructions

  • Prepare Vegetables: In a large mixing bowl, combine the sliced red and diced green bell peppers, chopped green tomatoes, and finely minced yellow onions. Mix them thoroughly and set aside.
  • Prepare Brine Mixture: In a saucepan over medium heat, combine 1 cup of aromatic cider vinegar, kosher salt, granulated sugar, brown mustard seeds, spicy chili flakes, warm sweet paprika, and smoky smoked paprika. Stir the mixture and bring it to a gentle boil, ensuring that the sugar and salt dissolve completely.
  • Cooking Process: Once the mixture reaches a gentle boil and the sugar and salt have dissolved, reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld together.
  • Combine the Ingredients: Pour the simmered brine mixture over the prepared vegetables in the mixing bowl. Stir everything thoroughly to ensure the vegetables are well coated with the brine.
  • Marinate and Store: Let the mixture cool to room temperature. Once cooled, transfer the Piccalilli into sterilized jars, ensuring they are airtight. Pour the remaining 1/2 cup of aromatic cider vinegar evenly among the jars to cover the Piccalilli.
  • Seal and Refrigerate: Seal the jars tightly and store them in the refrigerator. Allow the Piccalilli to marinate and develop its flavors for at least a week before consuming.
  • Enjoy: Piccalilli tastes best after the flavors have had time to meld. Serve it as a delightful accompaniment to various dishes or enjoy it with sandwiches, meats, or cheeses.

Note:

  • Remember to use sterilized jars and utensils to ensure the Piccalilli stays fresh for an extended period.

Notes

  • – Make sure to use unripe green tomatoes for the best flavor.
  • – Blanching the cauliflower helps to soften it and cut down on cooking time.
  • – If you want a spicier piccalilli, add more cayenne pepper.
  • – Piccalilli can be stored in the fridge for up to a month.
  • – Serve piccalilli with sandwiches, sausages, fried fish, salads, or roasted vegetables.
Keyword: How to Make Piccalilli with Green Tomatoes

Frequently Asked Questions

Can I use other vegetables in piccalilli?

Yes, you can use other vegetables such as red tomatoes, cucumbers, carrots, zucchini, and beets in place of green tomatoes in piccalilli.

Is piccalilli spicy?

Piccalilli has a hint of spice from the cayenne pepper, but it’s not overly spicy. If you want a spicier piccalilli, add more cayenne pepper to the recipe.

Can I make piccalilli without vinegar?

No, vinegar is an essential ingredient in piccalilli and cannot be omitted.

Conclusion

Piccalilli is a traditional British condiment made from chopped vegetables such as onions, peppers, cauliflower, and green tomatoes. It is tart and tangy, with a hint of sweetness from the sugar. 

Making your own batch of piccalilli is easy and only requires a few simple ingredients. Once you’ve gathered all the ingredients, it’s time to get cooking! Follow the steps outlined in this article and you’ll have a delicious batch of piccalilli in no time.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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