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Piccalilli — crunchy vegetables in a thick mustard sauce
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Source: https://recipheon.com/en/recipes/snacks/piccalilli-crunchy-vegetables-in-a-thick-mustard-sauce
About this recipe
Piccalilli is a British condiment of crunchy vegetables in a thick yellow sauce with bold mustard and vinegar flavors. Cauliflower, cucumber and shallots are salted first, then briefly heated in a sweet-and-sour sauce so they keep a pleasant bite. This small homemade batch should be refrigerated and eaten soon. After resting, the sauce blends better with the vegetables while remaining distinctly tangy and mustardy. The recipe makes twelve small condiment servings. With 12 hours of salting and 12 hours of chilling, allow about 25 hours and 20 minutes in total; most of that is waiting time.
Ingredients
Vegetables for salting
300 g raw cauliflower florets, weighed after removing the tough core
120 g raw cucumber with skin, weighed after removing the watery center and seeds
80 g raw shallots, weighed after peeling and removing the root ends
25 g fine salt for salting the vegetables, much of it removed by rinsing
Mustard sauce
250 ml white wine vinegar with 5% acidity
65 g white sugar
15 g cornstarch
10 g pure ground mustard powder, with no added flour and no added spices
8 g whole yellow mustard seeds
3 g ground turmeric
1 g ground coriander
Steps
Wash the vegetables and prepare the stated weights after trimming. Divide the cauliflower into florets about 1.5 cm across, cut the skin-on cucumber into roughly 1 cm dice and the shallots into roughly 5 mm dice. Mix all the vegetables with 25 g salt in a glass or stainless steel bowl. Cover and refrigerate for 8–12 hours so they release some of their water.
Tip the vegetables into a strainer and discard the collected salty liquid. Rinse thoroughly under cold running water, stirring gently to remove surface salt. Leave in the strainer for about 15 minutes, then pat dry with a clean kitchen towel or paper towels. The vegetables should be well drained so they do not thin the sauce.
Measure 50 ml of the vinegar into a small bowl. Stir in the cornstarch, ground mustard, turmeric and coriander to make a smooth paste. Pour the remaining 200 ml vinegar into a saucepan holding about 2 liters, add the sugar and whole mustard seeds, then heat, stirring, until the sugar dissolves. Stir the paste again and pour it in a thin stream into the hot vinegar, whisking vigorously, then bring to a gentle boil. Cook for 3–4 minutes, stirring often, until the sauce is thick and smooth.
Add all the drained vegetables to the sauce and mix thoroughly. Wait until the mixture returns to a gentle simmer, then heat over low heat for about 3–4 minutes, stirring often. The cauliflower should stay crunchy and the thick sauce should coat the pieces well; take the pan off the heat before the vegetables soften completely. Keep all the sauce with the vegetables.
AI-generated Transfer everything to two clean shallow heatproof containers, scraping in the sauce from the pan as well. Let steam escape briefly for about 20–30 minutes, then cover and refrigerate no later than 2 hours after cooking ends. Leave for about 12 hours for the flavors to blend. Serve cold as a small condiment, using a clean spoon to take vegetables together with sauce. Store only in the refrigerator and use within 48 hours of cooking; this recipe is not intended for storage at room temperature.
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