Description
This Spiced Christmas Piccalilli is a vibrant and tangy pickle featuring a medley of carrots, beetroots, apples, and aromatic spices simmered in a tangy apple cider vinegar base. Perfect for festive celebrations, this condiment adds a delightful zing and a bit of heat to sandwiches, cheese boards, and holiday meals. The mixture is slow-cooked to retain a pleasant crunch with a beautiful balance of sweet, sour, and spicy flavors, then matured to deepen its rich essence.
Ingredients
Scale
Vegetables and Fruits
- 5 carrots (about 400g), chopped into 1cm pieces
- 2 beetroots (about 300g), chopped into 1cm pieces
- 2 eating apples, cored, peeled and chopped into 1cm pieces
- 1 small red onion, finely chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, thinly sliced
Spices & Seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns, crushed
- 1 tsp cloves
- 1 cinnamon stick, broken in half
- 2 bay leaves
- 1 tsp ground allspice
- 1 tsp ground ginger
Other Ingredients
- 100g dried cranberries
- 300g demerara sugar
- 450ml apple cider vinegar
- 2 tbsp plain flour
- 1 tsp sea salt (for soaking vegetables)
- 150ml water (added during cooking)
Instructions
- Soak the Vegetables: Put the carrots and beetroot in a large bowl and toss with 1 tsp sea salt. Cover and leave at room temperature for 4-6 hours or overnight to soften slightly and draw out moisture.
- Prepare the Mixture: Rinse the vegetables thoroughly to remove excess salt. Transfer them to a large pan along with the apples, finely chopped red onion, red chilli, sliced garlic, mustard seeds, crushed black peppercorns, cloves, broken cinnamon stick, and dried cranberries. Add the demerara sugar, apple cider vinegar, bay leaves, and 150ml water.
- Simmer the Base: Place the pan over medium heat and bring the mixture to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally to dissolve the sugar and blend flavors.
- Thicken the Piccalilli: Scoop about 50ml of the hot liquid into a small heatproof bowl. Whisk in the ground allspice, ground ginger, and plain flour until you form a smooth paste. If needed, add a little more hot liquid to loosen the mixture.
- Incorporate the Thickener: Stir the spiced flour paste back into the pan. Continue to simmer for an additional 5 minutes, stirring frequently until the piccalilli thickens slightly and the carrots soften but still have a slight bite.
- Jar the Piccalilli: Spoon the hot pickle mixture into warm, sterilised jars, packing the solids tightly and ensuring everything is fully submerged in the liquid. Seal the jars immediately while hot.
- Mature the Flavors: Allow the piccalilli to mature in a cool, dark place for at least two weeks. This aging process enhances the flavor complexity. Properly sealed, the piccalilli will keep for up to a year.
- Storage Once Opened: After opening, store the piccalilli in the refrigerator and consume within one month for optimal freshness.
Notes
- Use sterilised jars to ensure safe preservation and prevent spoilage.
- Soaking the vegetables in salt helps draw out excess moisture and improves texture.
- The piccalilli tastes best after maturing for at least two weeks, allowing flavors to meld.
- Adjust the amount of chilli to suit your preferred heat level.
- The flour slurry thickens the mixture, giving the piccalilli a nice consistency.
- Store unopened jars in a cool, dark place away from direct sunlight.
- Prep Time: 15 minutes plus 4-6 hours or overnight soaking
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: Spiced Christmas Piccalilli, Christmas pickle, British piccalilli, holiday condiment, vegetable pickle, festive relish
