mary berry piccalilli

I. Introduction

Mary Berry is a well-loved figure in British cooking. She is known for her friendly nature, cooking skills, and easy-to-follow recipes. Many people cook differently because of her influence. One of her popular recipes is piccalilli, a tasty and tangy sauce that goes well with many foods. People enjoy piccalilli for its comforting and nostalgic taste, and it is often served with cold meats, cheese, or in sandwiches. This recipe includes some background information and nutritional facts, and it also has a vegan version to suit different diets.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using good ingredients in her cooking. For her piccalilli, she chooses fresh vegetables and a mix of spices to create a bright and true flavor. Piccalilli has its beginnings in 18th century England, influenced by Indian pickling techniques. The name “piccalilli” is thought to come from the Indian word “pickles,” showing its origins.

Mary Berry’s recipe follows a rich tradition while adding her own style. She often uses a blend of traditional and modern spices, which gives it a more interesting flavor. By balancing the sharpness of vinegar with the sweetness of sugar and the spiciness of mustard, her piccalilli is tangy and enjoyable, making it a great side for many meals.

III. Notices on Ingredients & Equipment

Ingredients

Cauliflower: 1 small head (broken into small florets)
Brussels Sprouts: 200g (trimmed and halved)
Green Beans: 150g (trimmed and cut into 2.5cm pieces)
Carrot: 1 large (peeled and diced)
Onion: 1 medium (finely chopped)
Fresh Ginger: 1 tablespoon (grated)
Turmeric Powder: 1 teaspoon
Cayenne Pepper: ¼ teaspoon (adjust to taste)
White Wine Vinegar: 300ml
Granulated Sugar: 100g
Mustard Powder: 2 tablespoons
Salt: 1 teaspoon
Ground Black Pepper: ½ teaspoon

Equipment

Large mixing bowl
Saucepan
Jars for storing piccalilli
Wooden spoon
Chopping board
Chef’s knife

IV. Recipe Instructions

Prepare the Vegetables: Begin by washing and preparing all your vegetables. Break the cauliflower into small florets, trim and halve the Brussels sprouts, cut the green beans, and dice the carrot. After this, Finely chop the onion and grate the fresh ginger.

Blanch the Vegetables: In a large saucepan, bring water to a boil. Add the cauliflower, Brussels sprouts, green beans, and carrot. Blanch the vegetables for about 3-4 minutes until slightly tender, then drain and set aside to cool.

Make the Pickling Liquid: In the same saucepan, combine the white wine vinegar, sugar, mustard powder, grated ginger, turmeric, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle simmer, stirring until the sugar has dissolved completely.

Combine the Vegetables and Pickling Liquid: Once the pickling liquid is ready, add the blanched vegetables to the saucepan. Stir well to ensure the vegetables are coated in the liquid. Remove from heat and allow to cool slightly.

Transfer to Jars: Using a clean spoon, transfer the mixture into sterilized jars, packing the vegetables tightly. Pour the pickling liquid over the vegetables until they are fully submerged. Seal the jars with lids.

Allow to Mature: Let the jars sit at room temperature for about 24 hours before placing them in the refrigerator. Allow the piccalilli to mature for at least one week before consuming for the best flavor.

V. Flavor Profile & Nutritional Information

Mary Berry’s piccalilli offers a tangy and slightly sweet flavor with a subtle heat from the spices. The crunch of the vegetables adds to the overall texture, making it a delightful condiment for various dishes.

Nutritional Breakdown (per serving, based on 1 tablespoon serving size):

Calories: 30
Fat: 0g
Protein: 0g
Carbohydrates: 7g
Sugar: 5g
Fiber: 1g
Sodium: 100mg

(Note: The nutrition facts can change depending on the brands and amounts of ingredients you use.)

VI. Tips for a Perfect Piccalilli

Troubleshooting Common Issues: If your piccalilli is too watery, ensure that the vegetables are well-drained after blanching. You can also reduce the pickling liquid further to thicken it.
Enhancing Flavor and Texture: Feel free to experiment with additional spices like coriander seeds or fenugreek for a more complex flavor profile.
Suggesting Variations: Consider adding other vegetables such as radishes or bell peppers for variety. You can also adjust the level of heat by varying the cayenne pepper.

VII. Alternative Recipes