Spiced Christmas Piccallili Recipe
Spiced Christmas piccalilli is a vibrant, tangy, and slightly sweet British-style pickle featuring a mix of seasonal vegetables and fruit. This recipe combines carrots, beetroot, and apples with warming spices like cinnamon, cloves, and allspice, simmered in apple cider vinegar and demerara sugar. The result is a beautifully thick and flavorful condiment that pairs perfectly with cheese boards, cold meats, or sandwiches during the festive season.
- Prep Time: 10 minutes plus 4-6 hours soaking
- Cook Time: 15 minutes
- Total Time: 5 hours (including soaking) to overnight plus 2 weeks maturing
- Yield: Approximately 3-4 jars (500ml each) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
Vegetables and Fruit
- 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 and 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
- 150ml water (added during cooking)
Instructions
- Prepare 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.
- Sterilise Jars and Rinse Vegetables: Sterilise your jars thoroughly. Rinse the salted vegetables well under cold water to remove excess salt, then drain.
- Combine Ingredients and Simmer: Transfer the rinsed vegetables to a large pan along with the apples, red onion, chilli, 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. Bring the mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
- Thicken the Piccalilli: Scoop out about 50ml of the hot liquid into a small heatproof bowl. Whisk in the ground allspice, ground ginger, and plain flour to form a smooth paste. Add a little more hot liquid if needed to loosen the paste. Stir this mixture back into the pan and simmer for an additional 5 minutes, stirring continuously until the mixture thickens slightly and the carrots soften but retain some bite.
- Fill and Seal Jars: Spoon the hot piccalilli mixture into the warm sterilised jars, packing it tightly and ensuring all solids are submerged beneath the liquid. Seal the jars immediately while hot.
- Mature the Piccalilli: Allow the jars to cool, then store in a cool, dark place to mature for at least two weeks to develop the best flavor. The piccalilli will keep unopened for up to one year. Once opened, refrigerate and consume within one month.
Notes
- Salting the vegetables prior to cooking helps to soften them and draw out excess moisture, ensuring a crispy yet tender texture after cooking.
- Ensure jars are properly sterilised to prevent contamination and extend shelf life.
- The mixture thickens with the addition of a flour and spice paste, which is essential for the classic piccalilli texture.
- Patience during the two-week maturing process greatly enhances the flavors, but it can be eaten sooner if needed.
- Store opened jars in the refrigerator and consume within a month for the best taste and food safety.
Keywords: piccalilli, Christmas pickle, spiced pickle, British condiment, homemade pickle, carrot pickle, beetroot pickle, apple cider vinegar pickle
Find it online: https://www.cheftara.com/spiced-christmas-piccallili-recipe/
