English Piccalilli sometimes referred to as English Mustard Pickle is a savory relish made from cauliflower, gherkins and pearl onions, pickled with malt vinegar, sugar and salt that is spiced with dry mustard and turmeric. It’s easy to prepare and makes an amazing accompaniment to a variety of cold and hot dishes.
Piccalilli versus Chow Chow
When I was growing up, my mother occasionally purchased Crosse and Blackwell Chow Chow which was also English. She used it during the holidays to put on her ham. Although it was a long time ago, I suspect that this English Piccalilli is very similar to the Crosse and Blackwell Chow Chow that she used.
Southern chow chow has similarities to English Piccalilli. However, the typical vegetables used in Southern chow chow include green tomatoes, bell peppers and cabbage. Also southern chow chow tends to use spirit vinegar, which I’ll talk about in a minute.
Before I started making my own piccalilli, the Master Taste Tester used the store-bought Heinz Piccalilli. He kept suggesting that I should make piccalilli not only because of the cost of the store-bought variety, but also because he was convinced that my version would be superior. Guess what? He was correct. However, it took a lot of experimentation to get it right.
A big difference between the store-bought variety of Piccalilli and my English Piccalilli is the type of vinegar used. The store-bought variety uses spirit vinegar which is basically acetic acid with mixed with water.
According to the Master Taste Tester, the vinegar to use is malt vinegar, a British staple. Malt vinegar is made directly from fermented ale, in the same manner as red wine vinegar being made from wine. The result is a milder, sweeter and more complex flavor range than spirit vinegar. Given that vinegar is a major ingredient in piccalilli, the use of malt vinegar makes all the difference in the world.
As an aside, have you ever wondered why the British use malt vinegar on their fish and chips? Well, the reason is that the acid in the vinegar neutralizes the fishy taste in the fish. This is the same reason that fish is often served with lemon. Now you know!
Ingredients
This piccalilli uses simple ingredients.
- The Vinegar: As I previously mentioned, I used malt vinegar as the base for this delicious piccalilli.
- The Vegetables: I only used three vegetables in this piccalilli: cauliflower florets cut into small pieces, sweet gherkins thinly sliced and pearl onions.
- The Spices: The combination of dry mustard and turmeric gives this piccalilli its distinctive taste and color.
- Everything Else: Kosher salt helps draw out moisture from the vegetables. Sugar significantly cuts down on the acidity of the vinegar. Cornstarch thickens the sauce.
Salting the Vegetables
Putting Kosher salt on the vegetables serves to draw out some of the excess liquid.
Therefore, the day before I actually made the piccalilli, I combined the vegetables in a bowl. Then, I sprinkled on some Kosher salt. After giving the mixture a stir, I covered the bowl with plastic wrap and left it to sit on the kitchen counter overnight.
The next day, I rinsed the vegetables in cold water to remove any excess saltiness.
Making the English Piccalilli
I started by combining the cornstarch, dry mustard and turmeric with part of the malt vinegar in a measuring cup.
Then, I heated the rest of the vinegar and sugar in a large saucepan over medium heat until the sugar had dissolved. This took about 2 minutes.
Once the sugar had dissolved in the vinegar, I whisked in the cornstarch/spice mixture.
I continued whisking the mixture over medium heat until it was bubbly and had thickened. This took about 2 minutes.
Once the mixture had thickened, I added the cauliflower, gherkins and pearl onions and gave the mixture a stir. I cooked the piccalilli over medium heat, stirring occasionally until the cauliflower was crisp tender. This took about 10 minutes.
After that, I removed the pan from the heat, and transferred the piccalilli to sterilized mason jars. Once I had filled all of the jars, I screwed on the lids.
Finally, I submerged the jars in a large pan of boiling water for about 10 minutes to seal them. When I removed the jars from the boiling water, I could hear the characteristic “pop” on the lid indicating that the jars were sealed.
I ended up with three 12-ounce jars of piccalilli and two 8-ounce jars. I stored the piccalilli in a cool, dark place for about a month until it was ready to be enjoyed.
When the Master Taste Tester took his first sample bite, his face lit up and he said “you’ve perfected the piccalilli – no more store-bought stuff!”
The Master Taste Tester likes to use the English Piccalilli in place of ketchup on for example fries and turkey burgers. However you use it, you’ll definitely be hooked if you like vinegary sauces. Yum!
Chula’s Expert Tips
- To easily peel pearl onions, add to pan of boiling water. Boil for 3 minutes; transfer to ice water to stop cooking. When onions are cool enough to handle, slice off root end and pinch to release onion from the peel.
- If you like a sweeter less vinegary piccalilli, you might want to add additional sugar to taste.
- Cornstarch and corn flour are the same thing. Both are thickening agents.
- I used Coleman’s mustard powder which is traditional English mustard powder. It’s generally readily available in grocery stores. If you can’t find Coleman’s you can use any mustard powder or dry mustard. Both mustard powder and dry mustard are the same thing.
- After the vegetables have been salted, you might think about tasting the cauliflower; if it is too salty, soak in cold water for one hour. Drain thoroughly.
- As the sauce cools, it tends to thicken more. Therefore, If the sauce seems too thick, add a tablespoon or two of additional malt vinegar to the mixture to achieve the desired consistency.
Other English Delicacies
The Master Taste Tester is English. Therefore, PudgeFactor includes a number of amazing English recipes. Here are a few:
- Classic English Posset: Lemon Posset is a Classic English dessert dating back to the Middle Ages. The modern version is chilled, with a velvety smooth texture that magically congeals with only three ingredients – cream, sugar, and lemon.
- Classic English Lemon Curd: With only four ingredients, Classic English Lemon Curd is smooth and silky with a tangy and tart flavor that overwhelms your senses. It’s perfect for topping biscuits (a.k.a. cookies), scones, yogurt, ice cream, cheesecake, cupcakes, and so much more! In addition, it’s luscious on its own. What’s even better is that it only takes 10 minutes to make!
- English Digestive Biscuits: If you’ve ever been to the UK, you’ve probably sampled McVitie’s Digestive Biscuits (a.k.a. cookies in the US). I know that the name isn’t very appealing, but the taste definitely is!
- Heinz Beans: Heinz Beans, produced in the England, are a staple for many Brits both in the UK and abroad. If you’ve ever been to the UK, you might have been surprised to see the beans included in a full English breakfast. Heinz beans are the ultimate in comfort food, no matter how they are served.
- Chocolate Blancmange: Chocolate Blancmange, pronounced “blah-mahnj” is an old English dessert that is light and velvety smooth. Even though it contains no eggs, the texture of Chocolate Blancmange reminds me of a chocolate mousse. A good Blancmange has a slight wobble to it, and is amazingly delicious and easy to make.
- Cheese and Onion Pie: The English are famous for their savory pies, and Cheese and Onion Pie is no exception. Its simple ingredients of tender cooked onions and sharp cheddar cheese encased in a flaky crust create an amazing pie. One taste and you’ll be hooked!
- Toad in the Hole: Toad in the Hole is an English classic. It consists of sausages cooked in a Yorkshire pudding batter. It is sometimes referred to as sausage toad, and is traditionally served with onion gravy and vegetables.
- Easy Peasy British Sausage Rolls: The sausage roll is classic British fare, that is as versatile as it is easy to make. It can be served hot or cold in a canapé size as an appetizer, or in a larger roll for lunch, a snack or an entrée.
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English Mustard Pickle (Piccalilli)
Ingredients
- 3 cups (8 ounces) cauliflower florets cut into small bite-sized pieces
- 1 cup (4 ounces) thinly sliced sweet gherkins (10 to 12)
- 10 ounces pearl onions, peeled (See Tip 1)
- 2 Tablespoons Kosher salt
- 3 cups (24 ounces) malt vinegar, divided
- 3/4 cup (5.25 ounces) granulated sugar (See Tip 2)
- 3 Tablespoons cornstarch (See Tip 3)
- 6 Tablespoons dry mustard (See Tip 4)
- 3 Tablespoons turmeric powder
Instructions
- Combine cauliflower florets, sliced gherkins and pearl onions in a large bowl. Sprinkle on Kosher salt; stir to combine. Cover with plastic wrap and let sit at room temperature overnight.
- The next day, transfer vegetables to a colander; rinse well with cold water. Drain well (See Tip 5).
- Whisk together cornstarch, dry mustard, turmeric and 1 cup of vinegar in a small bowl. Set aside.
- Add remaining 2 cups of vinegar and sugar to a large saucepan. Heat over medium heat until sugar has dissolved, about 2 minutes. Add cornstarch mixture. Whisk or stir constantly until bubbly and thickened, about 2 minutes.
- Add vegetables; stir to combine. Heat over medium heat, stirring occasionally for 10 to 12 minutes, or until cauliflower starts to become tender. Remove from heat. (See Tip 6)
- Transfer to sterilized jars; seal and process in boiling water (See Tip 7)
- Store in a cool, dark place for 6 to 8 weeks to allow the flavors to meld together. Once opened, refrigerate.
Video
Chula's Expert Tips
- To easily peel pearl onions, add to pan of boiling water. Boil for 3 minutes; transfer to ice water to stop cooking. When onions are cool enough to handle, slice off root end and pinch to release onion from the peel.
- If you like a sweeter Piccalilli, you might want to add additional sugar to taste.
- Cornstarch and corn flour are the same thing. Both are thickening agents.
- I used Coleman's mustard powder which is traditional English mustard powder. It's generally readily available in grocery stores. If you can't find Coleman's you can use any mustard powder.
- Taste the cauliflower; if it is too salty, soak in cold water for one hour. Drain thoroughly.
- If the sauce seems too thick, add a tablespoon or two of additional malt vinegar to the mixture.
- The boiling water should cover the jars. Let them process for about 10 minutes. When you remove the jars, you should hear the pop that indicates that the jars are sealed.
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