Piccalilli is basically an English version of Indian pickles. A spiced relish of chopped pickled vegetables. Piccalilli makes a nice accompaniment to many British dishes, including the Full English Breakfast with its banger sausages, rasher bacon, eggs, black pudding, and tomatoes. Piccalilli goes good with just about anything, but is also a nice snack on its own.
- 1 pound green (unripe) tomatoes, sliced into 1/2 moons
- 1 green bell pepper, cored, seeded, and chopped fine
- 2 medium sized zucchinis, sliced into 1/2 moons
- 1 yellow onion, peeled, chopped in half, and thinly sliced
- 1 jalapeno pepper, chopped fine
- 1/2 cup salt
- 1/2 cup apple cider vinegar
- 1 cup dark brown sugar
- 1 tsp. celery seeds
- 1 tsp. mustard seeds
- 1 tsp. ground ginger
- 1 stick of cinnamon
- 1 tsp. freshly ground turmeric root
- 2 bay leaves
- 1/2 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 2 tbsp. fine sea salt
- Prepare vegetables as noted above, place all in a mixing bowl, add 1/2 cup salt, stir well, and let sit overnight.
- The next day, drain the vegetables and place them in heatproof bowl. Place remaining liquid ingredients in a saucepan and heat them up to a boil.
- Pour the boiled liquids over the vegetables and allow to cool.
- Serve your Piccalilli right away, but you can also keep it in the refrigerator for up to two weeks and serve whenever you please.