British Picalilli
Ingredients
- 1 large head cauliflower, cut into small florets ⓘ
- 3 medium onion, diced ⓘ
- 3 large carrots, quartered lengthwise and sliced ⓘ
- 1 large cucumber - peeled, seeded, and diced ⓘ
- 1/2 pound fresh green beans, sliced diagonally ⓘ
- 1/2 cup salt ⓘ
- 10 tablespoons all-purpose flour, sifted ⓘ
- 2 tablespoons mild curry powder ⓘ
- 2 tablespoons ground turmeric
- 1/4 cup dry mustard ⓘ
- 4 tablespoons ground ginger ⓘ
- 4 cups white (distilled) malt vinegar
- 2 3/4 cups white sugar ⓘ
Instructions
- Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
- The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
- Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
- Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
- Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
- Leave for 1 month, to allow picalilli to mature, before eating.
Nutrition & Diet Analysis (per serving)
666
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).