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Piccalilli

Edward Daniel03.6K views

Indulge in this delicious and nutritious Piccalilli recipe, perfect for adding a burst of flavour and texture to your meals. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Chunky turmeric, coriander, cumin spiced cauliflower, courgette and cucumber relish with tangy, pungent mustard sauce; Piccalilli.

Tussle with a bit of crunch on your pecker. And, indulge.

This dish will unseat your belief that vegan food can’t be super nutritious and wholesome. It’s a game-changer, delivering a flavour-packed condiment that will elevate any dish.

When to Make This Recipe:

Make this:

  • When you’re looking to add a burst of flavour and texture to your meals, whether it’s a simple cheese on toast or a fiery curry
  • When you’re in need of a comforting and restorative condiment to help you through a difficult time
  • When you’re hosting a gathering and want to impress your guests with a unique and delicious accompaniment
What Inspired Me:

This recipe for Piccalilli was inspired by a curry bash hosted by a dear friend. I needed to bring a dish that would complement the spicy offerings, and Piccalilli, a traditional British interpretation of Indian pickle, was the perfect choice.

Recipe Highlights:
  • Vegan and paleo: this Piccalilli recipe is suitable for those following a vegan or paleo lifestyle, proving that plant-based eating can be both delicious and nourishing
  • Flavourful and crunchy: the combination of chunky turmeric, coriander, and cumin-spiced cauliflower, courgette, and cucumber creates a delightful textural contrast
  • Versatile and adaptable: Piccalilli can be enjoyed as a condiment, a relish, or even a dip, making it a versatile addition to any meal
  • Nutritious and wholesome: this recipe is packed with nutrient-dense vegetables and spices, making it a healthy and satisfying option
What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Piccalilli

#
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g cauliflower, florets
  • 200g courgettes, diced
  • 200g cucumber, diced
  • 200g tomatoes, green and quartered
  • 150g shallots, quartered
  • 50g salt, fine
  • 500ml malt vinegar
  • 1tbs coriander seeds
  • 1tsp cumin seeds, lightly minced
  • 1tbs turmeric powder
  • 1tbs mustard powder
  • 500g unrefined raw cane sugar
  • 2tbs flour

Instructions

  1. Place the vegetables in a large bowl and swirl the salt round so that all the surfaces are covered. Remove and place the vegetables in a colander over a large bowl. Rest a dishcloth and leave for about 24 hours. The bowl should collect any excess fluid.
    Top tip – there are various alternative ways to make Piccalilli, but the purpose of placing in salt with colander is to ensure that any excess fluid is drained off. It makes for a crunchier recipe.
  2. The following day, ensure that the jam jars to be used have been steralised, washed and boiled in boiling water. Leave to one side covered.
  3. Wash the vegetables in the colander under cold running water to remove the salt. Pat dry with a tea towel and leave to one side.
  4. Measure out 50g of malt vinegar and lightly toast the coriander seeds for about three or four minutes. Add the cumin, turmeric and mustard powder. Mix to a paste.
  5. Add the remaining vinegar and sugar and bring to the boil. Reduce the heat substantially and add the vegetables. Cook the vegetables for no more than three minutes before adding and dissolving the flour. The sauce will start to thicken up. Continue cooking under a gentle heat for a further three to four minutes. Switch off and set to one side.
  6. In the absence of a jam funnel, use a slotted spoon to place the Piccalilli in the jam jars. Seal and place in a dry dark cupboard for about a month to allow the flavours to really meld.
  7. Serve as required.

 

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