Before mass-produced condiments lined grocery shelves, every farmhouse kitchen had its own version of India Relish — a bright, tangy, and lightly spiced mixture of garden vegetables preserved in vinegar. Also known as piccalilli, this old-fashioned relish captures the late-summer bounty of cucumbers, green tomatoes, onions, and peppers in a warmly spiced brine fragrant with mustard seed, turmeric, and cloves.
It’s a pantry staple that adds a burst of flavor to everything from grilled sausages and roast meats to simple cheese sandwiches. A spoonful alongside beans, cold chicken, or sharp cheddar transforms an ordinary plate into something special.
INGREDIENTS:
12 medium cucumbers
6 green tomatoes
2 ripe tomatoes, peeled and sliced
2 sweet green peppers
2 sweet red peppers
2 onions
1/4 cup pickling salt
4 cups vinegar, divided
1 cup water
4 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon turmeric
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 tablespoons white mustard seeds
METHOD:
Slice the cucumbers and green tomatoes. Peel and slice the ripe tomatoes. Seed and chop the peppers, and finely chop the onions.
In a large nonreactive bowl, combine all prepared vegetables with the pickling salt. Cover and let stand overnight to draw out excess liquid.
Drain the vegetables well. Add 2 cups of vinegar and 1 cup of water to a large nonreactive pot with the vegetables. Bring slowly to a boil, then drain again.
In a small bowl, mix sugar, cinnamon, turmeric, cloves, and allspice with a little of the remaining vinegar to form a smooth paste.
Bring the remaining vinegar to a boil in the large pot. Whisk in the spice paste, then add the white mustard seeds and drained vegetables. Stir well and simmer over medium heat for 20 minutes, stirring frequently to prevent sticking.
Spoon the hot relish into sterilized jars, leaving 1/2-inch headspace. Seal immediately and cool. Store in a cool, dark place.
For the best flavor, let jars of relish rest for at least two weeks before opening to allow the spices to fully develop and mellow. Store sealed jars in a cool, dark cupboard for up to one year. Once opened, refrigerate and use within a month.
SERVING SUGGESTIONS:
- Serve this vibrant relish with grilled meats, sausages, or roast chicken.
- It’s also delicious alongside sharp cheddar, cold cuts, or spooned over deviled eggs or buttered toast.
- Try stirring a bit into egg salad or potato salad for a burst of tangy flavor.
YIELD: Makes about 8 pints
