Piccalilli is one of those summer foods that you actually don’t need to process in a boiling water bath because you probably will devour it soon after you make it. It can be stored in the refrigerator for a couple of months (or longer, but it may taste a bit old.) If you are planning to give it away, it’s not a bad idea to process it so it doesn’t clog up the refrigerator, or disappear into no man’s land on the back of a shelf only to be rediscovered sometime around Christmas. A jar of it makes a great gift for the friend who is doing the grilling at her house.
More summer condiments you might like:
Pickled beets and onions from this blog
Pickled jalapeños from this blog
Pickled Cherries from the Garum Factory
Nectarine and Tomato Chutney from A Foodcentric Life
Roasted Corn and Black Bean Salsa from Jeanette's Healthy Living