Fermented Piccalilli - Fermenting for Foodies
Piccalilli is a British-style Indian relish that is salty, sweet, spicy and sour. Fermented piccalilli is made with seasonal vegetables. It is perfect with dosas, in a cheese sandwich or served at a BBQ.
American-style piccalilli - Healthy Canning
Very simple homespun ingredients, but look at the intricate spicing on this: that's where the magic happens. Yield: 4 x half-litre (1 US pint) jars
Sweet, crunchy piccalilli
This tastes a hundred times better than anything you could buy in the shops. Amazingly it tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavours to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste. Vegetables can be varied according to personal preference; red peppers and sweetcorn are suggestions.
Woman's Weekly Piccalilli | Starter Recipes | GoodtoKnow
Looking for a piccalilli recipe? This quick and easy recipe for piccalilli combines a handful of fresh veg to make the perfect sandwich filler
Lightly pickled vegetables in a spicy sauce, Homemade Piccalilli is easy to make and tastes far superior to any commercially made piccalilli. #pickles #preserves #spicy #English via @jacdotbee