piccalilli above

Easy to make Piccalilli which is ideal for serving with sandwiches as well as homemade gifting this Christmas.

close up piccalilli

What is Piccalilli?

Piccalilli is a pickle made with vegetables such as cauliflower, carrots and onions.  It has a vinegar, mustard and spice base.   It is thought to have been a British version of Indian pickle

What is different between pickle and piccalilli?

Pickle is more like a straightforward preservation of food in a salt/vinegar solution, whereas piccalilli is a pickle made with vinegar and spices.

What does piccalilli taste like?

The taste is  spicy and tangy with crunchy pickled vegetables

How long will this keep?

This piccalilli should keep for 3 months if jarred correctly.

What to serve piccalilli with?

Piccalilli goes well with a Ploughmans lunch, cheeseboard, in sandwiches and alongside any dish that would benefit from some mustard and vinegar tang such as sausage rolls, Scotch eggs and more.

piccalilli with jar

Piccalilli Recipe

Ingredients

1 cauliflower, chopped into small pieces
80g green beans, chopped small
2 carrots, peeled and chopped
1½ tablespoons salt
1 litre apple cider vinegar
130 grams of granulated sugar
2 teaspoons ground turmeric
1½ tablespoons mustard powder
½ tablespoons ground ginger
⅛ teaspoon ground nutmeg
70g plain flour

Method

To a large bowl, add all the vegetables. Then cover with water and stir in the salt.
Leave to soak for 1 hour.
After the hour has passed drain the vegetables.
To a large saucepan add the drained vegetables, vinegar, sugar, mustard powder, turmeric,ginger and nutmeg.
Mix thoroughly and bring the mixture to a simmer.
Simmer for approximately 10 minutes, until the vegetables are tender.
Whilst the vegetables are cooking, you can sterilize the jars.
Wash the jars with hot soapy water, rinse then dry in a low oven.
Once the vegetables are tender, mix a little water with the flour to make a paste .
Stir this paste into the vegetable mixture and simmer until the mixture has thickened.
Fill the jars with the piccalilli and seal the jars.
Once opened consume within one week.

piccalilli above

piccalilli with jar

Easy British piccalilli recipe

Easy British Piccalilli recipe perfect on a sandwich and alongside sausage rolls
Cuisine british

Ingredients
  

  • 1 cauliflower chopped into small pieces
  • 80 g green beans chopped small
  • 2 carrots peeled and chopped
  • tablespoons salt
  • 1 litre apple cider vinegar
  • 130 grams of granulated sugar
  • 2 teaspoons ground turmeric
  • tablespoons mustard powder
  • ½ tablespoons ground ginger
  • teaspoon ground nutmeg
  • 70 g plain flour

Instructions
 

  • To a large bowl, add all the vegetables. Then cover with water and stir in the salt.
  • Leave to soak for 1 hour.
  • After the hour has passed drain the vegetables.
  • To a large saucepan add the drained vegetables, vinegar, sugar, mustard powder, turmeric,ginger and nutmeg.
  • Mix thoroughly and bring the mixture to a simmer.
  • Simmer for approximately 10 minutes, until the vegetables are tender.
  • Whilst the vegetables are cooking, you can sterilize the jars.
  • Wash the jars with hot soapy water, rinse then dry in a low oven.
  • Once the vegetables are tender, mix a little water with the flour to make a paste .
  • Stir this paste into the vegetable mixture and simmer until the mixture has thickened.
  • Fill the jars with the piccalilli and seal the jars.
  • Once opened consume within one week.
Keyword British, Condiment

piccalilli recipe

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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