picallili/mustard pickle relish
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.
prep time
20 Min
cook time
20 Min
method
Canning/Preserving
yield
3-4 jars
Ingredients
- 4 ounces cauliflower, small florets
- 4 ounces carrots, chopped
- 4 ounces green papaya, chopped
- 4 ounces bell peppers, green or red, chopped
- 4 ounces yellow onions, chopped
- 4 ounces cucumbers, chopped
- 2 ounces celery stalks, chopped
- 1/4 cup flour
- 1/2 cup prepared mustard or 1/8 cup powder
- 1/4 cup granulated sugar
- 2 tablespoons salt
- 1 teaspoon turmeric, ground
- 1 1/2 cups apple cider vinegar
- 2 tablespoons jalapeno peppers, finely chopped
- 1 cup water
How To Make picallili/mustard pickle relish
-
Step 1Break 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.
-
Step 2Combine 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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Discover More
Category:
Other Sauces
Category:
Spreads
Ingredient:
Vegetable
Culture:
Caribbean
Method:
Canning/Preserving
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