A delicious Easy Piccalilli and Sauce recipe made with apple cider vinegar and spices. Tangy mixed veggie relish for sides or sandwiches.
Easy Piccalilli and Sauce
This easy recipe for Piccalilli and tangy sauce is so delicious. Cooked on the Stove top with vegetables cut into small pieces. Adding apple cider vinegar and spices with mustard to the sauce. Tenderizing the veggies then thickening the sauce. Bottled for storage and used as a side or popular on sandwiches as a filling. Best pickled veggies to have stored for uses in the summer or holidays.
What is piccalilli sauce made of?
piccalilli usually contains the common vegetables you have on hand or from your garden. Cut into small bite size pieces. Broccoli, cauliflower, shallots or onions, carrot and green beans, cucumber or courgette. Made with a spicy sauce with mustard, spices, turmeric and thickenings.
What is another name for piccalilli?
It may be called pickles or chutney, even a relish or sauerkraut and chow chow. As it is a pickled vegetable in a sauce for preservation. Can be eaten straight away or stored for up to three weeks before opened so it can absorb the flavors.
Ingredients for Easy Piccalilli and Sauce
- cauliflower and broccoli
- cucumber or courgette
- carrots
- red onion (or shallot)
- salt
- flour
- apple cider vinegar
- spices (on list with the recipe attached)
For all the amounts of the ingredients needed, and the full instructions see the recipe attached.
This recipe can be downloaded or printed, it is also usable with the cook mode when online, the screen will not darken. EASY!
cauliflower and broccoli
cucumber
carrots
onions
How To make Easy Piccalilli and Sauce
Clean and cut all the veggies into small pieces and the cauliflower and broccoli into small florets.
Add these to a large bowl and sprinkle the salt over them. Mix them up. Cover the bowl and leave in the fridge for up to an hour or more.(even overnight)
Rinse the veggies well with water and drain.
Add them to the pot for cooking with the spices and apple cider vinegar. Except the flour.
Bring to boil and let simmer for 15-20 minutes until all the veggies are soft and tender.
During this time, clean and sterilize your bottles to add the piccalilli to. Leave in hot water until you fill them up.
Mix the flour in some water, until smooth. Add this paste to the simmering veggies and spices. stir until all has incorporated. Leave to simmer for another 5 minutes until the sauce has thickened.
Add the cooked piccalilli to the bottles. Only filling to the lip of the bottle to leave space for any veggies that will still release water. Seal and leave to cool.
Storage Ideas :
- These bottles should stand and pickle for up to at least 3 weeks.
- When opening a piccalilli bottle, store in the fridge while in use. It should last for up to a week.
This recipe made 3 x 500g bottles and a 200g bottle with piccalilli and sauce.
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Easy Piccalilli and Sauce
A delicious Easy Piccalilli and Sauce recipe made with apple cider vinegar and spices. Tangy mixed veggie relish for sides or sandwiches.
- Prep Time: 25 min
- Cook Time: 25-30 min
- Total Time: 55 min
- Yield: 3 and 1/2, 500g bottles 1x
- Category: condiments, pickled veggies
- Method: no bake stove top
Ingredients
- 250 g (9 oz)of cauliflower, cut in small pieces
- 200 g (6 oz)of red onion or shallots, cut into small pieces
- 200 g (7 oz)of cucumber, cut and sliced to small pieces
- 200 g (3oz)of broccoli, cut into small pieces or Green beans
- 150 g, 2 medium carrots, cut and sliced into small pieces
- 1 1/2 teaspoons of salt.(to sprinkle on veggies to reduce water)
- The ingredients should weigh about 1 kg.
The Sauce
- 700 ml of apple cider vinegar.
- 2/3 cups (132g)of brown sugar
- 2 teaspoons of turmeric powder
- 3 Tablespoons of dijon mustard (or 1 1/2 tablespoons of dried mustard powder)
- 1 1/2 Tablespoons of ground ginger
- pinch or 1/8 teaspoon of nutmeg (optional)
- 1/2 cup (75g) of flour for thickening the sauce.
Instructions
- Clean and cut all the veggies into small pieces.
- Add these to a large bowl and sprinkle the salt over them. Mix them up. Cover the bowl and leave in the fridge for up to an hour or more.(even overnight)
- Rinse the veggies well with water and drain. Add them to the pot for cooking with the spices and apple cider vinegar. Except the flour.
- Bring to boil and let simmer for 15-20 minutes until all the veggies are soft and tender.
- During this time, clean and sterilize your bottles to add the piccalilli to. Leave in hot water until you fill them up.
- Mix the flour in some water, until smooth. Add this paste to the simmering veggies and spices. stir until all has incorporated. Leave to simmer for another 5 minutes until the sauce has thickened.
- Add the cooked piccalilli to the bottles. Only filling to the lip of the bottle to leave space for any veggies that will still release water. Seal and leave to cool.
- These bottles should stand and pickle for up to at least 3 weeks.
- When opening a piccalilli bottle, store in the fridge while in use. It should last for up to a week.
- This recipe made 3 x 500g bottles and a 200g bottle with piccalilli and sauce.
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Wonderful Kitchen Helpers
Wonderful Kitchen Helpers for waste and to assist with keeping food warm. Including mats for keeping the shelves in the fridge non slippery.
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