What vegetables in piccalilli

[badjak]

I'm about to make some and my version (based on KKA's recipe) will have green beans, carrots and onion for sure.

What vegetables do you like in piccallilly?
And what would you definitely not use?

Just curious
I was walking through my garden and wondering about green peppers (yes, technically a fruit, but who cares)

 

[Morning Glory]

Usually cauliflower cut into small florets.

 

[karadekoolaid]

I think green peppers would work, although I've never used them. Cucumbers definitely work, cos that's what I've always used, as well as cauliflower. Turnips, perhaps?
I'd avoid tomatoes and spring (green) onions.

 

[SandwichShortOfAPicnic]

Cauliflower, onion (preferably those little silverskin ones) and gherkin

 

[Morning Glory]

I do think green peppers would work. Basically, the vegetables need to remain a bit crunchy. Carrots work.

 

[karadekoolaid]

I think my criteria when making my first piccalilli (way back in 2007) were the following:
1) texture, as Morning Glory points out. For that reason I'd avoid tomatoes, courgettes, aubergines, etc.
2) colour - I wanted a contrast between the white cauli, the green cucumber and the orange carrots, all together with the yellow mustard.
3) I like a fairly thick piccalilli, so the precise amount of vinegar was important. Looking back on my notes, the first recipe I tried was from St Delia; the result was wayyy too liquid and sloppy.
Just a thought, but I'd love to make a beetroot piccalilli, although it'd probably have to be golden beets, which are unavailable here. Beetroot and mustard go so well together.

 

[Barriehie]

I'm about to make some and my version (based on KKA's recipe) will have green beans, carrots and onion for sure.

What vegetables do you like in piccallilly?
And what would you definitely not use?

Just curious
I was walking through my garden and wondering about green peppers (yes, technically a fruit, but who cares)

I'd add the peppers!

 

[Morning Glory]

Fortnum and Mason put green beans in theirs. Along with cauliflower, onion, gherkin and carrot.

 

[Morning Glory]

Harrod's festive version at a whopping £7 a jar uses silverskin onions, celery, cauliflower, carrots, courgettes, green beans, red peppers.

Other ingredient are cider vinegar, sugar, honey, thickener: corn starch; gin, yellow mustard seeds, mustard powder, turmeric, jalapeño chilli, coriander, ground cumin.

 

[TastyReuben]

Piccalilli is very popular here. I’m sure I’ll spy a jar or 12 while I’m out and about today. I’ll snap some ingredient lists.

 

[badjak]

Mine is going to be yard long beans, carrots, onions, cucumber (maybe), green pepper (maybe), chili's (definitely)

All the ones I have seen had beans in them.

I'm going for a bit more sauce than in kka's recipe. I just thought it could do with a little more

 

[Morning Glory]

Came across this:

A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

Wiki

 

[badjak]

Came across this:

A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

Wiki

I used to make calypso sauce
Take a jar of piccalilly, add a madam jeanette pepper (or more if you are brave) and a couple of cloves of garlic.
Blitz and there's your sauce
And it tastes fantastic.
Wonder why I haven't done that of late

 

[Z-Cook]

What is a Jeanette pepper- guessing chili?

Dry? Fresh? Cooked before adding?

Never made piccalilli, only bought!

 

[badjak]

It's a chili , closely related to a scotch bonnet.
Hot, but very tasty, bit fruity
Apparently named after a hot lady in paramaribo (or Haiti, depending on who tells the story)
I also know it as a Surinam yellow