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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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.