Lunch: Piccalilli

Ingredients

2 small red onions, cut into wedges, root end trimmed but intact
1 bulb fennel, halved and thinly sliced lengthwise
1/2 head cauliflower, cut into small florets (about 3 1/2 cups)
3 tablespoons plus 1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/2 teaspoon ground turmeric
2 tablespoons ginger, peeled and finely grated
2 teaspoons yellow mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper
5 cloves garlic, peeled and smashed
1 medium carrot, sliced on an angle (about 1 cup)
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup firmly packed light brown sugar

Instructions

Toss together the onions, fennel and cauliflower with 2 tablespoons of the salt in a colander and set in the sink until they wilt, about 45 minutes. Rinse thoroughly.
Heat the olive oil in a large saucepan or Dutch oven over medium heat and add the turmeric, stirring until the oil is an even color, about 30 seconds. Add the ginger, mustard seeds, fennel seeds, crushed red pepper, garlic and carrots. Cook, stirring, until fragrant and the vegetables are just tender and wilted, about 2 minutes, and then add 2 1/2 cups of water, the vinegars, brown sugar and remaining salt. Bring to a boil, and then remove from the heat and stir in the cauliflower mixture. Let cool to room temperature. Transfer to a sealed container and refrigerate for 24 hours. The piccalilli will keep for 1 week tightly sealed in the refrigerator.

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