Picallili/Mustard Pickle Relish

Colette Bowling

By
@Cola

I found this recipe in a Trini recipe book but did have to adjust the amount of vinegar and added a little more hot peppers.


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Rating:

Serves:

3-4 jars

Prep:

20 Min

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

4 oz
cauliflower, small florets
4 oz
carrots, chopped
4 oz
green papaya, chopped
4 oz
bell peppers, green or red, chopped
4 oz
yellow onions, chopped
4 oz
cucumbers, chopped
2 oz
celery stalks, chopped
1/4 c
flour
1/2 c
prepared mustard or 1/8 cup powder
1/4 c
granulated sugar
2 Tbsp
salt
1 tsp
turmeric, ground
1 1/2 c
apple cider vinegar
2 Tbsp
jalapeno peppers, finely chopped
1 c
water

Directions Step-By-Step

1
Break cauliflower into small florets. Chop the carrots, papaya, bell peppers, onions, cucumber and celery into small pieces. Scald the vegetables in a mixture of water and 1 tablespoon for 10 minutes; drain well.
2
Combine the flour, mustard, remaining salt and turmeric; add one cup of water. Cook over medium heat, stirring constantly until the mixture thickens. Add the vinegar slowly and bring to a boil. Add the finely chopped jalapeƱos, then add the other vegetables and remove from the heat, stirring well.
Pack into jars and seal immediately.

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: Caribbean