Piccalilli
Recipe GLPRfb91779975312b
A vibrant British-style pickled vegetable medley featuring tender beets, cauliflower, cipollini onions, and radishes bound in a golden turmeric-mustard sauce. This tangy, spiced preserve is perfect alongside cold meats, cheese, or crusty bread, and develops richer flavor over time.
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Ingredients
2 pounds large white or golden beets (unpeeled, greens and tips removed)
6 tablespoons kosher salt
2 quarts water
2 cups cauliflower florets, cut into 1-inch pieces
5 cups whole peeled cipollini onions
2 cups halved radishes, stem and root ends removed
3/4 cup ground turmeric
3/4 cup all-purpose flour
1 cup sugar
1/2 cup Dijon mustard
4 cups Champagne vinegar
Directions
Combine 2 quarts of water and 6 tablespoons of kosher salt in a large pot. Bring to a boil, then add the whole unpeeled beets. Reduce heat and simmer for 45 minutes to 1 hour, until the beets are fork-tender. Drain and rinse under cold running water until cool enough to handle.
Once cooled, peel the beets by rubbing gently with your fingers or the back of a knife—the skin should slip away easily. Trim away any remaining greens or root ends. Cut the peeled beets into quarters or roughly 1-inch chunks.
In a large bowl, whisk together the ground turmeric and all-purpose flour until well combined and free of lumps. This prevents the turmeric from clumping in the vinegar mixture.
Heat 4 cups of Champagne vinegar in a large saucepan over medium heat. Slowly whisk in the turmeric-flour mixture, stirring constantly to avoid lumps. Add the sugar and Dijon mustard, continuing to stir until the mixture is smooth and the sugar has dissolved.
Bring the vinegar mixture to a gentle simmer. Add the cooked beet pieces, cauliflower florets, cipollini onions, and halved radishes. Stir gently to combine all vegetables with the sauce.
Maintain a gentle simmer, stirring occasionally to ensure even coating, for approximately 30 to 45 minutes. The vegetables should remain slightly firm but be fully immersed in and colored by the turmeric sauce. The mixture will thicken slightly as it cooks.
Transfer the entire piccalilli to sterilized jars while still hot, or cool completely and store in airtight containers in the refrigerator. The flavors will deepen and blend over several days. Store for up to 3 weeks refrigerated, or process for long-term shelf storage following safe canning procedures.
