Makes 4 Cups
- Active time:20 min
- Start to finish:1 1/2 hr (plus 1 day for flavors to develop)
April 2009
The great British tradition of piccalilli deserves to be revived Stateside. This crunchy, tangy, brilliantly bright relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to some smoked trout to your morning bacon and eggs. Or serve it as part of a ploughman’s lunch, with good Cheddar cheese and crusty bread. Tossing the vegetables with kosher salt and celery salt (left over from Green Beans with Celery-Salt Butter), seasons them and helps draw out excess liquid so they stay nice and crisp.
-
2
Kirby cucumbers, peeled and chopped
-
1
(1 1/2-lb) head cauliflower, cut into tiny florets
-
1
celery rib, chopped
-
1
tablespoon
kosher salt
-
1
tablespoon
celery salt
-
2
cups
white-wine vinegar
-
2/3
cup
sugar
-
1/2
cup
plus 2 tablespoons water, divided
-
1/2
teaspoon
turmeric
-
2
tablespoons
cornstarch
-
Toss vegetables with kosher salt and celery salt in a colander set over a bowl and let stand 1 hour. Discard liquid and rinse vegetables.
-
Simmer vinegar, sugar, 1/2 cup water, and turmeric in a 3- to 4-qt saucepan, stirring until sugar has dissolved, 5 minutes. Stir together cornstarch and remaining 2 Tbsp water, then stir into vinegar mixture. Boil, stirring, 1 minute (liquid will thicken). Pour over vegetables in a bowl and cool completely, then chill, covered, at least 1 day for flavors to develop.
Cooks’ note: Piccalilli keeps, chilled, 3 weeks.
