How to make piccalilli

Keep the piccalilli tradition alive with this beauty that any nanna would be proud of!
Makes: 3-4 jars • Prep time: 20 mins • Cook time: See instructions! • Easy 
  • one cauliflower broken into small florets – remember you will need to fit them into a cheese sandwich :-)
  • 2 carrots peeled and chopped
  • 450g peeled silverskin onions. I just used these frozen pearl onions, defrosted.
  • bunch of green beans, topped, tailed and chopped
  • 2 courgettes, topped, tailed and chopped
  • half a cucumber, chopped
  • 12 baby tomatoes
  • 50g fine sea salt
  • 550ml cider or white wine vinegar
  • really good squeeze of clear honey
  • 140g white sugar
  • 3 heaped teaspoons of English mustard
  • dessert spoon of mustard seeds
  • 4 teaspoons of dried turmeric
  • level teaspoon of fennel seeds, in fact I used about half a teaspoon
  • 30g cornflour
Make sure all the veg is chopped to bitesize pieces that would sit happily inside a sandwich. I left the onions whole though cos I like that! Put it all into a large mixing bowl and sprinkle the salt over it, cover with a tea towel and leave in the fridge for a day.

Next day tip the veg into a colander to drain any water that’s come out of it. Then mix the mustard, turmeric, fennel, mustard seeds and cornflour with a bit of the vinegar to make a runny paste. Heat the rest of the vinegar with the sugar and honey til it boils and the sugar dissolves.

Get a small hand whisk and tip the mustardy paste into the hot vinegar and honey mix, whisk as you go because the cornflour will start to thicken the liquid and you don’t want lumps.

Once it’s mixed tip it into the large mixing bowl with the drained veg and coat the veg really well.

Spoon it into sterilised glass jars (just wash them in boiling water), pack it in tightly and screw on the lids. It’ll make about 3-4 jam jars. Leave it for a few weeks to do its pickly thang! Don’t tell anyone but I made a cheese and piccalilli sandwich with mine immediately and it was INCREDIBLE.

Have this beautiful easy food in your life every day with our eatnaturally meal plans.

Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our use of cookies. Read our Cookie Policy.