A tangy, crunchy relish. A perfect meze companion to grilled meats, sausages, or cheese.
Instructions
- Blanch the vegetables:
- Bring a pot of salted water to boil. Blanch cauliflower, carrots, and peppers for 2–3 minutes. Drain and let cool.
- Prepare the sauce:
- In a small pan, warm vinegar and water with mustard seeds, sugar, salt, and turmeric.
- Thicken:
- Whisk in the flour and mustard until smooth, forming a slightly thick sauce.
- Combine:
- Add vegetables and onion to the sauce. Stir until everything is coated and glossy.
- Cool & store:
- Spoon into a clean jar. Let cool and refrigerate for at least 24 hours before serving — flavor improves over time.
- Serve:
- Enjoy chilled alongside sheftalia, loukanika, or halloumi on the grill.
Notes
piccalilli (or Cypriot-style pickle dip) adds a tangy contrast to grilled meats and rich dips like tahini or tzatziki. In Cyprus, versions often lean less mustard-heavy than the British one and more towards a vinegary vegetable relish, perfect with souvla, loukanika, or even halloumi.
- For a Cypriot twist, add a touch of white wine vinegar and olive oil when serving.
- Keeps up to 2 weeks in the fridge.
- Great on BBQ tables or as a tangy spread in pitta bread.
