Perhaps the best condiment on earth…
And no, we aren’t overstating it. Spicy piccalilli is a British condiment treat. A mishmash of fruits, vegetables, chili peppers (in this case jalapeño peppers, red or green), vinegar, and tons of spices. It’s such a crazy mix, and yet it just works. It’s spicy, tangy, and bold – a vegetable chutney with total attitude.
There are many uses for piccalilli. Try it as a side with sausage or eggs. Use it as a compliment to cheeses and cured meats. Or try it as a sandwich condiment that goes way beyond your typical ketchup or mustard. Really any dish where meat or cheese is part of the mix is a perfect opportunity to break out the piccalilli.
- 1 head cauliflower chopped (florets only)
- 1 head broccoli chopped (florets only)
- 2 cups string beans chopped (1/2 inch)
- 3 green apples mix grated and diced
- 2 red onions diced
- 2 jalapeño peppers red or green, seeds removed and diced
- 3/4 cup cider vinegar
- 4 cloves garlic minced
- 2 bay leaves
- 2 tablespoons cumin
- 2 tablespoons mustard powder
- 2 tablespoons ground turmeric
- 2 tablespoons oregano
- 2 tablespoons canola oil
- 2 tablespoons flour
- 1 tablespoon sea salt
- 1 tablespoon mustard seeds
- 2 teaspoons white sugar
- 1 teaspoon crushed red pepper
- 1 teaspoon ginger grated
- 1 teaspoon ground nutmeg
- In a large glass bowl combine the chopped green beans, broccoli, and cauliflower. Cover them with salted water then allow the vegetables to soak for 1 to 2 hours.
- In a high sided pan, heat the canola oil over low, then add the cumin, mustard powder, ground turmeric, oregano, and mustard seeds. Heat until aromatic (1 to 2 minutes).
- Add the ginger, garlic, bay leaves, flour, crushed red pepper, and nutmeg. Continue to heat over low, stirring occasionally, for 2 minutes.
- Add the white sugar, cider vinegar, jalapeño pepper, green apple, and red onion. Continue cooking, stirring occasionally, for 2 to 3 minutes.
- Strain the green beans, cauliflower, and broccoli, removing all water. Add them to the mix. Turn the heat to medium and cook the piccalilli, stirring often, for 10 minutes.
- Drain the veg and stir into the sauce. Cook for 10-12 minutes over a medium heat.
- Add additional spices to taste, then pour the piccalilli into sterilized jars and seal.
- Use immediately, or for best flavor allow the piccalilli to set for 2 weeks or more to allow the flavors to meld.