Piccalilli

Name: Piccalilli
Yield: makes three to four 8-ounce jars
Ingredients: 2 1/4 pounds washed, peeled vegetables–select 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods; 3 tablespoons fine salt; 1/4 cup cornstarch; 5 teaspoons ground turmeric; 5 teaspoons English mustard powder (see p. 202); 1 1/2 tablespoons yellow mustard seeds; 1 teaspoon crushed cumin seeds; 1 teaspoon crushed coriander seeds; 2 1/2 cups cider vinegar; 3/4 cup granulated sugar; 2 tablespoons honey

January 24, 2012

Season: August. This traditional sweet vegetable pickle, Indian in origin, is the ultimate August preserve for me. The time to make it is when garden produce is at its peak and there is ample to spare. You can use almost any vegetable in the mix, but make sure you include plenty of things that are green and crisp. The secret of a really successful piccalilli is to use very fresh vegetables and to take the time to cut them into small, similar-sized pieces. The recipe first treats the vegetables to a dry-brining, which helps to keep them really firm and crunchy, then bathes them in a smooth, hot mustard sauce.

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