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Pamela Rice Hahn
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Piccalilli |
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Piccalilli is a
relish of chopped vegetables and spices with tart taste and
crunchy texture. It's good on meat and cheese sandwiches. You
can substitute any crunchy vegetable. For a spicy relish, use
banana or stronger peppers in addition to the red and green bell
peppers. |
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From Chapter 2:
Piccalilli
Yield: 2 quarts
Servings: 64 (1/8-cup or 2 tablespoons)
1 cup chopped green tomatoes
1 1/2 cups chopped cabbage
1 cup white onions
1 cup chopped cauliflower
1 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/4 cup pickling salt
1 1/2 cups apple cider or white vinegar
3/4 cup sugar
1/2 teaspoon turmeric
1 teaspoon ginger
1 1/2 teaspoon dried mustard
1 1/2 teaspoon mustard seed
1 teaspoon celery seed
Sachet of pickling spices
Optional: pickled whole onions to taste
- Dice the vegetables and layer them in a bowl with pickling
salt. Store in the refrigerator overnight to remove moisture
from the vegetables.
- Drain and rinse the vegetables. (Rinsing will remove much
of the salt; however, if sodium is a concern, you can omit it
altogether.)
- To make the marinade, combine vinegar, sugar, turmeric,
ginger, dried mustard, mustard seed, celery seed, and pickling
spice sachet in a large, noncorrosive stockpot. Bring
ingredients to a boil and boil for two minutes. Add the
vegetables to the stockpot and boil for an additional 10
minutes.
- Remove pickling spice sachet and add the pickled onions,
if using them. Boil for another two minutes.
- Remove pan from the heat and allow mixture to cool. Pack
the vegetables in jars, then fill with the pickling liquid
until the vegetables are covered. Store the covered glass jars
in the refrigerator. Serve chilled as a relish or on deli
sandwiches.
Nutritional Analysis (without pickling salt, per 1/8-cup
serving):
Calories per serving: 13.15
PCF Ratio: 4-94-1
Protein per serving: 0.15 g
Carbohydrate per serving: 3.40 g
Fat per serving: 0.02 g
Sodium: 1.37
Fiber: 0.21
Exchange Approximations (per 1/8-cup serving): 1/2 Misc. Carb
View
information on an alternative way to make this recipe.
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Comparative Analysis |
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Omitting both sugar and
pickling salt makes this even better for you with a third of the
calories, less than half the carbohydrates, and a PCF of 12-84-4.
The Exchange Approximations is 1/2 Free Vegetable. |
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Site design:
Copyright © 2002-2006 Pamela
Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact
the author. |
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Piccalilli is a part of a
traditional English picnic. Pack a jar of it in your basket along
with some bread, cheeses, and fresh vegetables. It can be a part of
a healthy, packed lunch, too. |
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NOTE: For a quick lunch
salad, I like to mix some piccalilli in with some drained tuna or
cooked, chilled chicken breast and a little mayonnaise. |
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The Everything
Diabetes Cookbook Index |
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Disclaimer: Diabetes is a serious disease requiring professional medical attention. The information and recipes on CookingWithPam,
although as accurate and timely as feasibly possible, should not be
considered as medical advice, nor as a substitute for the same. All
recipes and menus are provided with the implied understanding that
directions for exchange sizes will be strictly adhered to, and that
blood glucose levels can be affected by not following individualized
dietary guidelines as directed by your physician and/or health-care
team. |
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(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
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Lazy About Grilling:
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