Belgian Piccalilli Salad: A Tasty Specialty

Belgian piccalilli is a popular condiment in Belgium, often served as a side dish with fries, grilled meats, or cold plates. This recipe belongs to the tradition of pickled vegetables, a legacy of Indian recipes that were adapted over time to European tastes. Belgian piccalilli is characterized by a blend of crunchy vegetables, spices, and vinegar, offering a burst of sweet, tangy, and spicy flavors.

Origin and Tradition of Piccalilli

Piccalilli originates from India, where vinegar, spices, and vegetables were used to create flavorful and preservable condiments. As this practice spread to Europe, it was adapted to local tastes, especially in Britain and Belgium. The Belgian piccalilli we know today is a mixture of slightly crunchy vegetables, usually cauliflower, carrots, and parsnips, combined with a spiced sauce made from vinegar, mustard, curry, and turmeric. This condiment pairs perfectly with Belgian fries, cold meats, and traditional dishes, adding a delightful contrast between the crunch of the vegetables and the richness of the spiced sauce.

Ingredients:

• 150g cauliflower (cut into small florets)
• 150g carrots (cut into small cubes)
• 150g parsnips (cut into small cubes)
• 1 tablespoon mustard seeds
• 25g Dijon mustard
• 300ml vinegar (white or apple cider vinegar, according to preference)
• 25g flour (to thicken the sauce)
• 200ml water
• 10g sugar
• 2 tablespoons parsley (finely chopped)
• 1 tablespoon sunflower oil
• 1 teaspoon curry powder
• 5g fresh ginger (grated)
• 1 teaspoon turmeric (for color and flavor)

Preparation:

1. Prepare the vegetables: Begin by breaking the cauliflower into small florets, then cut the carrots and parsnips into small cubes. You can also finely chop an onion if you like to add more depth of flavor.

2. Make the sauce: In a saucepan, add the flour, turmeric, curry powder, and sugar. Pour in the water while whisking to avoid lumps. Add the mustard (both seeds and Dijon), salt, pepper, and grated ginger. Heat over low heat, stirring regularly for 15 minutes to allow the spices to release their flavors and thicken the sauce.

3. Cook the vegetables: Add the prepared vegetables to the saucepan and simmer over low heat for 30 minutes. Stir regularly to ensure even cooking. If the sauce becomes too thick, add a bit of water to reach the desired consistency.

4. Blend or leave texture: After cooking, you can either puree the mixture for a smooth sauce or leave it chunky for a more rustic texture, depending on your preference.

5. Finish the salad: Add the finely chopped parsley and sunflower oil. Taste and adjust the seasoning, adding more salt, pepper, or vinegar if you prefer a tangier flavor.

Storage:

Belgian piccalilli keeps well in the refrigerator in an airtight jar for several weeks. It can be consumed immediately, but the flavors will develop even more after a few days.

How to Serve:

Traditionally, piccalilli is served with Belgian fries for a simple yet delicious dish. It also pairs perfectly with cold meats, such as roast pork, ham, or vegetarian dishes. You can also use it to add a special touch to sandwiches, salads, or cold pasta dishes.

Tips:

• Vary the vegetables: If you prefer, you can add other seasonal vegetables like green beans or zucchini cut into small pieces.
• Adjust the spices: Depending on your taste, you can adjust the amount of curry, turmeric, or ginger to make the piccalilli milder or spicier.
• Sweeter version: For a sweeter taste, you can increase the sugar or add raisins for a sweet-salty contrast.

Belgian piccalilli is an easy-to-make condiment that adds a unique touch to your meals, transforming simple dishes into a delicious explosion of flavors.