picallili/mustard pickle relish

★★★★★ 1 Review
Cola avatar
By Colette Bowling
from Winnsboro, TX

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.

★★★★★ 1 Review
serves 3-4 jars
prep time 20 Min
cook time 20 Min
method Canning/Preserving

Ingredients For picallili/mustard pickle relish

  • 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

How To Make picallili/mustard pickle relish

  • 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 jalapeños, then add the other vegetables and remove from the heat, stirring well. Pack into jars and seal immediately.

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