The first time I made piccalilly, I actually let a friend do most (maybe all) of the work. It had to be made because I wanted it in my Ayaka (a typical Curaçolean Christmas/december dish) and on its side. Then last Christmas I made it again because hey, Ayaka time. And this time I was also making Ham di Pasku for the first time and that just canNOT be eaten without piccalilli. Oh and the Portuguese supermarkets don’t sell piccalilli, so that’s why I had to make it myself.
Hope you like it too. Have fun!
- Servings: ± 3x 380ml jars
- Ready in: ± 30 minutes
- 450g of pickled vegetables (combination of carrots, cauliflower, shallots, pepper and pickles/cucumber)
- 500ml of vinegar (and leftover liquid out of the pickle jars)
- 1 tablespoon of mustard powder
- 1 tablespoon of coriander powder
- 1,5 teaspoon of cumin powder
- 1 teaspoon of turmeric
- 4 tablespoons of plain flour
- 2 pinches of salt
- 3 tablespoons of sugar
- 1 tablespoon of honey
- Drain the pickled vegetables and re-use the leftover liquid out of the jars by pouring it into a measuring cup. Add vinegar until you reach a total of 400ml.
- Remove the label on the jars if you like, by using hot soapy water. Rinse the jars and place them to dry.
- Cut the drained vegetables in small pieces and place them in a bowl.
- Put the mustard, coriander, cumin, turmeric and flour in another small bowl and add 100ml of vinegar to it. Mix it well until it turns into a paste.
- Heat the 400ml of the vinegar mix with salt, sugar and honey in a pan until all is dissolved. Pour the herb paste in the pan and simmer and stir for 5 minutes until the mixture thickens.
- Put the cut vegetables into the mix and turn off the stove. This way the vegetables keep their bite.
- Pour the piccalilli in the jars, seal them and leave them to cool for a mininum of 2 hours before placing them in the fridge. Once opened, store the piccalilli in the fridge and use it within 4 weeks.
- If you are pickling and recycling old jars, it’s important to cover the jars with a wax disc first. To prevent the metal lid from reacting with the vinegar.
- If you are not planning to eat the piccalilli yet, you can store the jars in a cool and dark place for 2 to 3 months.
Did you use this recipe? Please leave a comment with your experience! Feel free to share ideas, alternatives and tips.