Piccalilli, a tangy and colorful relish, offers a delightful way to preserve the flavors of summer vegetables. This versatile condiment combines chopped green tomatoes, bell peppers, onions, and cabbage with a zesty blend of spices. Canning homemade piccalilli allows you to enjoy this flavorful relish year-round while ensuring food safety and extending shelf life.

The process of canning piccalilli involves preparing the vegetables, creating a flavorful brine, and processing the jars in a water bath or steam canner. This method of food preservation not only locks in the fresh taste of the ingredients but also creates a convenient pantry staple. Homemade piccalilli offers a superior taste compared to store-bought versions, with the added benefit of controlling the ingredients and adjusting the flavors to personal preferences.

Making piccalilli at home is a rewarding experience that transforms simple garden produce into a delicious accompaniment for meats, sandwiches, and cheese platters. The vibrant colors and tangy flavors of this relish make it a standout addition to any meal, while the canning process ensures it remains fresh and ready to enjoy for months to come.

History and Origins

Piccalilli has a rich history spanning both sides of the Atlantic. This tangy, colorful pickle originated in British cuisine but developed distinct regional variations over time.

British Piccalilli

British piccalilli emerged in the 18th century as a way to preserve vegetables and add flavor to meals. It was initially known as “Indian pickle” due to its use of turmeric and other spices associated with Indian cuisine. The first documented recipe appeared in Hannah Glasse’s “Art of Cookery” in 1758.

The name “piccalilli” evolved from earlier terms like “paco-lilla” and “peccalillo.” British versions typically feature a vibrant yellow color from mustard and turmeric. Vegetables commonly used include cauliflower, onions, and gherkins, chopped into chunky pieces and preserved in a spicy, vinegar-based sauce.

American-Style Piccalilli

American piccalilli developed as a distinct variation in the 19th century. It often has a darker red or green color compared to its British counterpart. The American version is usually sweeter and may incorporate different vegetables like bell peppers and green tomatoes.

In New England, piccalilli became popular as a way to use up end-of-season green tomatoes. This regional style is sometimes called “chow-chow” and is commonly used as a condiment for hot dogs and hamburgers.

American piccalilli tends to have a more relish-like consistency, with smaller vegetable pieces than the British version. It’s often made with a blend of vinegar, sugar, and spices, creating a sweet-tangy flavor profile.

Health and Safety Considerations

Proper canning techniques and ingredient ratios are crucial for ensuring piccalilli is safe to consume. Following established guidelines helps prevent foodborne illness and extends shelf life.

Canning Process

Water bath canning is the recommended method for piccalilli. Sterilize jars and lids before use. Fill hot jars with the piccalilli mixture, leaving appropriate headspace. Remove air bubbles and wipe jar rims clean. Apply lids and process in boiling water for the time specified in tested recipes, typically 10 minutes for pint jars at sea level.

Adjust processing time for higher altitudes. Use a jar lifter to remove hot jars and allow them to cool undisturbed. Check for proper seals after 24 hours. Label jars with contents and date.

Use of Vinegar and Sugar

Vinegar plays a vital role in piccalilli’s safety. Use 5% acidity vinegar to ensure proper pH levels. Do not reduce vinegar amounts in recipes. Sugar enhances flavor and helps preserve texture but is not critical for safety.

Measure ingredients precisely. Vinegar prevents botulism-causing bacteria growth. Sugar acts as a preservative by binding water, inhibiting microbial growth. Balance acidity and sweetness for optimal flavor and preservation.

Store unopened jars in a cool, dark place. Refrigerate after opening. Discard if signs of spoilage appear, such as off-odors, mold, or bulging lids.

Ingredients

Piccalilli relies on a harmonious blend of vegetables, vinegars, sweeteners, and spices to create its distinctive tangy-sweet flavor profile. The right balance of these components is crucial for achieving an authentic piccalilli taste and texture.

Vegetables

Green tomatoes form the base of most piccalilli recipes. These unripe tomatoes provide a firm texture and tart flavor. Onions are essential, contributing both flavor and crunch. Bell peppers, typically green but sometimes red for color contrast, add a mild sweetness. Cabbage is often included for extra bulk and crispness.

Cucumber and cauliflower may also appear in some variations. The vegetables are usually chopped into small, uniform pieces to ensure even distribution and consistent texture throughout the relish.

Vinegars

Vinegar is a key ingredient in piccalilli, providing acidity for flavor and preservation. Apple cider vinegar is a popular choice, offering a fruity undertone. White vinegar is sometimes used for a sharper, cleaner taste.

Some recipes combine both types of vinegar to achieve a balanced flavor profile. The vinegar should be of high quality and have at least 5% acidity to ensure proper preservation.

Sweetening Agents

Sugar balances the acidity of vinegar and enhances the overall flavor of piccalilli. White granulated sugar is commonly used, but brown sugar can add depth and a subtle molasses flavor.

Some recipes may incorporate honey or corn syrup as alternative sweeteners. The amount of sugar can vary based on personal preference and the sweetness of the vegetables used.

Spices and Seasonings

Spices play a crucial role in defining piccalilli’s unique flavor. Mustard seed or dry mustard powder is essential, providing a pungent kick. Turmeric contributes a vibrant yellow color and earthy flavor.

Celery seed adds a savory note, while ground ginger brings warmth and depth. Salt is important for both flavor and preservation. Other common spices include cinnamon, allspice, and black pepper.

Experiment with spice ratios to find your preferred flavor profile. Always use fresh, high-quality spices for the best results in your homemade piccalilli.

Equipment

Proper equipment is essential for safely canning piccalilli at home. The right tools ensure a successful and sanitary preservation process.

Jars and Lids

Mason jars are the standard for home canning. For piccalilli, pint jars work well. These jars come in regular and wide-mouth varieties. Wide-mouth jars are easier to fill with chunky relishes.

New lids are crucial for each canning session. They ensure a proper seal. Reusable bands hold the lids in place during processing.

Always inspect jars for chips or cracks before use. Clean jars thoroughly with hot, soapy water and rinse well.

Canning Tools

A water bath canner is indispensable for processing piccalilli. This large pot with a rack keeps jars off the bottom during boiling.

Other essential tools include:

• Jar lifter for safe handling of hot jars
• Canning funnel to prevent spills while filling jars
• Bubble remover and headspace tool
• Magnetic lid wand for retrieving lids from hot water

These tools make the canning process safer and more efficient.

Cooking Implements

A large stainless steel or enamel pot is necessary for cooking piccalilli. It should be wide and deep enough to accommodate the recipe.

A food processor speeds up vegetable chopping. It ensures uniform pieces for consistent texture and flavor.

Other useful items include:

• Wooden spoons for stirring
• Measuring cups and spoons
• Colander for draining vegetables
• Sharp knife for any additional chopping

A kitchen scale helps measure ingredients accurately, especially when following tested recipes for safe canning.

Preparing the Vegetables

Proper vegetable preparation is crucial for making delicious piccalilli. This process involves carefully washing and chopping the vegetables, then blanching certain types to ensure optimal texture and flavor in the final product.

Washing and Chopping

Start by thoroughly washing all vegetables under cool running water. Green tomatoes, onions, bell peppers, cauliflower, cucumbers, and carrots are common piccalilli ingredients. Remove any blemishes or soft spots.

Chop vegetables into uniform pieces, about 1/4 inch in size. A food processor can speed up this task. Pulse vegetables in batches to avoid over-processing.

For green tomatoes and bell peppers, remove seeds before chopping. Quarter onions, then pulse briefly. Break cauliflower into small florets.

Peel and slice cucumbers if using larger varieties. For pickling cucumbers, leave skin on and cut into chunks.

Consistency in size is key for even cooking and pickling. Aim for similar-sized pieces across all vegetables.

Blanching

Blanching is an optional step that can improve texture and color retention in certain vegetables. It’s particularly useful for cauliflower and carrots.

To blanch:

1. Bring a large pot of water to a boil.
2. Prepare an ice bath in a separate bowl.
3. Add vegetables to boiling water for 1-2 minutes.
4. Quickly transfer to ice bath to stop cooking.
5. Drain thoroughly before adding to piccalilli mixture.

Blanching helps maintain crispness and vibrant colors in the final product. It also removes surface dirt and reduces enzyme activity that can lead to off-flavors.

For softer vegetables like cucumbers and onions, blanching is unnecessary. These can be added raw to the piccalilli mixture.

Making the Piccalilli

Piccalilli preparation involves blending vegetables with spices and creating a flavorful relish through careful cooking. The process requires attention to detail and proper timing to achieve the desired taste and texture.

Mixing the Ingredients

Start by chopping green tomatoes, bell peppers, onions, and cabbage into small, uniform pieces. A food processor can help achieve consistency. Mix the vegetables with salt and let them sit for several hours or overnight to draw out excess moisture.

Rinse the vegetables and drain thoroughly. In a large bowl, combine the vegetable mixture with brown sugar, celery seed, and pickling spices. Add vinegar to create the signature tangy base of piccalilli.

Mustard powder or seeds can be included for extra flavor and authentic taste. Ensure all ingredients are well-mixed before moving to the cooking stage.

Cooking the Relish

Transfer the vegetable and spice mixture to a large pot. Bring it to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat and simmer for about 30-45 minutes, or until the vegetables are tender and the mixture thickens.

Stir occasionally during cooking to maintain even heat distribution. The piccalilli should have a glossy appearance and a spreadable consistency when ready.

Taste and adjust seasoning if needed. Some recipes call for additional vinegar or sugar at this stage to fine-tune the flavor balance. Once the desired taste and texture are achieved, remove from heat and prepare for canning.

Canning and Sealing

Proper canning techniques are crucial for preserving piccalilli safely. Careful attention to filling jars and processing them correctly ensures a shelf-stable product that retains its quality.

Filling the Jars

Sterilize canning jars, lids, and bands in boiling water before use. Leave 1/2 inch headspace when filling jars with piccalilli. This space allows for expansion during processing. Remove air bubbles by running a non-metallic utensil along the jar sides.

Wipe jar rims clean with a damp cloth to ensure a proper seal. Place lids on jars and screw on bands fingertip-tight. Overtightening can prevent proper venting during processing.

Water Bath Processing

Place filled jars in a water bath canner with enough hot water to cover them by 1-2 inches. Bring water to a rolling boil and process pint jars for 10 minutes, adjusting for altitude if necessary.

After processing, remove jars carefully and place them on a towel-covered surface. Allow jars to cool undisturbed for 12-24 hours. Check for proper sealing by pressing the center of each lid. A sealed lid will not flex.

Label sealed jars with contents and date. Store in a cool, dark place for optimal quality. Properly canned piccalilli can last up to one year.

Storage and Shelf Life

Properly canned piccalilli can be stored at room temperature in a cool, dark place for up to 1 year. Avoid areas with temperature fluctuations or direct sunlight, as these can affect quality.

Once opened, refrigerate piccalilli and use within 2-3 weeks for best flavor and texture. Refrigeration helps maintain its crisp vegetables and tangy taste.

Check jars before opening for signs of spoilage:

• Bulging or loose lids
• Mold growth
• Off odors
• Cloudy liquid

Discard any jars showing these signs without tasting the contents.

For optimal quality, consume piccalilli within 12-18 months of canning. While it may remain safe to eat beyond this time, flavors and textures can deteriorate.

Label jars with the canning date to keep track of shelf life. Rotate stock, using older jars first to ensure peak quality.

Freeze piccalilli for longer storage if desired. Use freezer-safe containers and leave headspace for expansion. Frozen piccalilli maintains quality for 6-8 months.

Serving Suggestions

Piccalilli is a versatile condiment that enhances a variety of dishes. Its tangy, spicy flavor profile complements both savory and mild foods, making it a popular choice for many meals.

Accompaniments

Piccalilli pairs exceptionally well with cold meats and cheeses. It adds a zesty kick to ham sandwiches and livens up cheese platters. For a classic combination, serve piccalilli alongside pork pies or scotch eggs.

Hot dogs and hamburgers benefit from a dollop of piccalilli, offering a unique alternative to traditional condiments. It’s also an excellent addition to salads, providing a burst of flavor and texture.

For a simple appetizer, spread piccalilli on crackers or toast points. This makes for a quick and tasty snack that showcases the relish’s complex flavors.

Creative Uses

Piccalilli can be incorporated into various recipes to add depth and tanginess. Mix it into potato salad or coleslaw for a flavorful twist on these classic side dishes. It also works well as a marinade for grilled meats, imparting a tangy flavor to chicken or pork.

Use piccalilli as a topping for baked potatoes or mix it into deviled egg filling for an unexpected burst of flavor. It can also be stirred into mayonnaise or sour cream to create a zesty dip for vegetables or chips.

For a unique pizza topping, sprinkle piccalilli over cheese before baking. The heat will mellow its flavors, creating a delicious contrast to the other toppings.

Troubleshooting

Canning piccalilli can present a few common challenges. Addressing consistency and flavor issues will help ensure a successful batch.

Consistency Issues

If the piccalilli is too watery, drain excess liquid before canning. For a thicker texture, simmer the mixture longer to reduce moisture content. Conversely, if it’s too thick, add small amounts of vinegar or water while cooking. Ensure vegetables are cut uniformly for even cooking and texture. Use fresh, firm produce to avoid mushy results. If the relish separates during storage, gently shake jars before serving to redistribute ingredients.

Flavor Adjustments

Taste piccalilli before canning and adjust seasonings as needed. For more tang, add extra vinegar in small increments. If too acidic, balance with a touch of sugar. Increase salt gradually if flavors seem flat. For added heat, incorporate finely diced hot peppers or a pinch of cayenne. Allow piccalilli to mature for 2-4 weeks after canning for flavors to meld. If spices are too strong, consider reducing amounts in future batches. Remember, flavors intensify over time, so slight under-seasoning is preferable to over-seasoning.