Piccalilli is a classic English pickle that is perfect with cold meats, a ploughman's, or pork pie. Lightly pickled vegetables in a spicy aromatic sauce, Homemade Piccalilli is easy to make and tastes far superior to any commercially made piccalilli.
When I posted my recipe for Ham Hock Terrine, one of my readers got in touch with me and asked me for a recipe for Piccalilli to go with it. How could I refuse, it's a perfect partner to the terrine.
Homemade Piccalilli also makes a great edible gift so, with the festive season fast approaching, autumn is a really good time to make it as it takes a little time to mature. I would allow at least a month, although this recipe does taste surprisingly good straight away.
It will keep if stored in a cool dark place for up to 18 months, unopened. Once opened, store in the refrigerator and consume within 4 weeks - although it is likely to disappear long before that as it tastes so good.
A pickle with a crunch
Having said that, it is only relatively recently that I have grown to love pickles. Previously I only liked pickled onions and beetroot. I think this change has come about because in recent years there has been a move to much lighter style pickles where the vegetables still have plenty of crunch and flavour.
While looking at other recipes for piccalilli I found some in my older books that cooked the vegetables for 20 minutes or more. No wonder they tasted all mushy and horrible. Nowadays a piccalilli recipe is more likely to cook the vegetables for just a few minutes or not at all.
My preferred option is to just lightly cook them, but do time carefully as it is essential that they retain some crunch. I have also kept my piccalilli fairly chunky as I prefer it that way and I think it looks prettier in larger pieces. Having said that, by all means, cut the vegetable smaller if you prefer.
You will need to start the day before as the vegetables need to be tossed with salt to draw out some of the moisture in them. It will not make it too salty as the salt is then rinsed off.
I wouldn't recommend skipping this step, as it is another way of ensuring your Piccalilli has plenty of bite. One thing is for certain, once you have made your own you will never buy it again.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
- cauliflower florets
- French beans
- shallots or small pickling onions
- courgettes or cucumber
- sea salt
- plain flour
- granulated sugar
- turmeric
- mustard powder
- ground ginger
- malt vinegar or cider vinegar
Make it your own
My vegetables give a classic mix but you can adapt the recipe to suit your own taste. If swapping out vegetables make sure the the overall weight is the same. Other vegetables you might like to add include, red or green peppers and carrots.
For a more curried flavour try adding 1 tablespoon curry powder. Or spice up with a few dried chilli flakes.
Add a little more sugar for a sweeter less sour sauce.
A note about Salt
When I first published this recipe, whilst my testers and many people loved it as it was, some people felt it was far too salty. Salt tolerance varies and is a very personal thing. When I make it, I now use 50g (2oz) instead of 75g (3oz) as in the original recipe.
The salt draws out the juices of vegetables, making for a crunchy pickle. After soaking make sure you rinse the vegetables really well to remove the salt. A shorter standing time will also reduce the degree of saltiness.
How to sterilise jars
There are several effective ways to sterilise your jam jars:
- Run jars and lids through a hot dishwasher cycle.
- Sterilise them in the oven on a tray. (See below for details)
- Microwave the jars (with a little water inside) and boil the lids separately.
- Boil both jars and lids in a large pot of water.
Whichever method you choose, the key is to let everything air dry without touching the inside surfaces. Even the slightest contact can compromise sterilisation. I mostly use the second method unless I have a full wash to do in the dishwasher at the same time.
To sterilise in the oven
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
Step by step how to make Piccalilli
Store
The flavour of piccalilli improves with storing and should ideally be left to mature for at least 1 month. Once opened consume within 4 weeks. Unopen jars should keep for up to 18 months in a cool dry place.
Homemade Piccalilli
Ingredients
- 300 g cauliflower florets (10oz)
- 150 g French beans (5oz)
- 250 g shallots or small pickling onions (9oz)
- 250 g courgettes or cucumber (9oz)
- 50 g sea salt (2oz)
- 4 tablespoon plain flour
- 75 g granulated sugar (3oz)
- 1 teaspoon turmeric
- 1 tablespoon mustard powder
- 1 teaspoon ground ginger
- 500 ml malt vinegar (18floz)
Instructions
- Prepare the vegetables. Break 300g cauliflower florets into small pieces. Trim 150g beans and cut into short lengths. Peel and quarter 250g shallots or onions. Cut 250g courgettes into half or quarters lengthways, then thickly slice. If using cucumber cut in half lengthwise, scoop out and discard the seeds then cut in half again and slice.
- Layer the vegetables in a bowl sprinkling with the salt as you layer them. Toss together to coat with the salt. Cover and allow to stand for 12–24 hours.
- Drain the vegetables and rinse very well in cold water. Drain and allow to dry.
- Mix 4 tablespoons flour, 75g sugar, 1 tablespoon mustard powder and 1 teaspoon each of turmeric and ginger together in a pan with a little of the 500ml vinegar to form a smooth paste. Make sure that you get the mixture lump free at this stage.
- Gradually stir in the remaining vinegar. Cook over a low heat stirring until the mixture comes to the boil and thickens.
- Add the vegetables and cook gently for 2-3 minutes. Spoon into hot sterilised jars and seal.
Notes
Nutrition
Did you make this recipe? I would love to know what you think, so please rate and leave a comment to let me know.
S Carrs says
I make and sell chutneys and pickled onions/eggs. I have previously been asked for piccalilli but have been put off because of the sauce (could I make it thick enough, smooth enough, no lumps etc). Today I followed your recipe and made my own. It was relatively easy, though I think next time I will not use as much salt, the cucumber seemed to absorb more than the other vegetables. Maybe I should have used courgettes instead , not quite as soft and fleshy when cut and sliced. I only soaked for 4 hours (the same time I do for pickled onions) but it did seem a bit salty, may be after its stood for a month or so the taste may have changed. The sauce however was gorgeous. Can't wait till mid October to sample it!
Jacqueline Bellefontaine says
Glad you liked the sauce. Its can be tricky gettig salt just right. Reduce too much and you risk lowering the keeping qualities or getting soggy vegies in the preserve.
Gill says
Very clear and easy to follow.
I read the comments re the salt, I used more, but really rinsed it well and I had no problem with saltiness.
I did use apple vinegar, as I didn't have malt to hand .
I also added a spoon of curry powder and more sugar, because I prefer the sauce sweeter.
I used green and red peppers as love the colour they add.
I think recipes like this can be twecked to individual tasted, but liked the easy to follow instructions and easy to remember quantities, and not too many ingredients that I have to go out and buy.
Jacqueline Bellefontaine says
Gil Im very pleased you liked it. The amount of salt people like in their food is so personal so I guess with a recipe like this it is really hard to keep everyone happy. Glad you got it how you like it. I agree most recipes can be tweaked to suit although with preserves it is important not to upset the overall balance.
Roy says
Have made several times & I would give this recipe 5 stars, but I made a couple of tweaks. With the tweaks I made, for me it’s 10 all day long-& a fab base to start from -thank you. Shop Piccalilli is normally so Sharp your eyes scrunch up & there are too many onions, naff bits of veg & not enough cauliflower-otherwise they’re too sweet & no veg.
I soaked the veg in less salt as worried about too much & it worked equally fine, veg were still crispy & retained crunch well/lasted well. I kept to the weight overall but swapped beans (don’t like) for whole silver skin onions from a jar which I squeezed out any excess vinegar, removed loose outer skin so we’re firm & left in the salt with the other veg.
Not knowing how to make the sauce I followed the recipe & found a bit too sharp so got to the desired taste easily, adding extra sugar a few dried chilli flakes too-worked brilliantly. Everyone I gave jars to asked for more-it’s well loved in our house too.
Great recipe as I had no idea how to make, for anyone who doesn’t like it, try it & tweak to suit-very easy recipe thank you.
Jacqueline Bellefontaine says
Pleased you liked the recipe Roy and glad you found it a good base to tweak to how you like it.
Jackie Possnett says
Hi I was wondering what size jars and how many for the picallili
Thanks
Jacqueline Bellefontaine says
I used a variety of sizes according to what I had to hand but it makes enough to fell about 4 450g (1lb) jars.
Roger Healey says
I read all the comments before making your recipe,I reduced the soaking time to 14hrs & reduced the amount of salt added to mix to 50g,vegetables were well rinsed 3 times,before adding to steralised jars
I tasted the 'juice' it was inedible - the vegetables were strained of juice & vegetables placed/sealed into jars - I do not have a problem with salt so will try again with shorter soaking time & 25g salt
Jacqueline Bellefontaine says
sorry, you didn't like the sauce it is really hard to know the best option in a recipe like this as tastes have changed so much over the year. I have found some people love it as it while others like yourself don't find it edible. I would love to know how you get on with the shorted soaking time and salt. Jacqui
Claire Duffy says
Hi, just made this today, so easy and really tasty, my only comment is it it's way too salty. I am way sensitive to salt as I'm not a fan, suspect it would suit most peoples taste. How do I make less salty - would it just be to reduce the amount of the overnight soaking. I did rinse but maybe not enough.
Jacqueline Bellefontaine says
I agree it may be too salty for some peoples taste like you I have a low tolerence of salt and find it a bit too salty but other embers of the family and friends love it. Yes it is important that you rinse them very well so that would make a difference if you think you didnt rince them enough. You could also reduce the soaking time and or reduce the amount of salt by about ⅓ but it may affect the keeping qualities, not a problem if you eat it quickly but it might not keep for months ( I keep meaning to test it with less to see how long it will keep but haven't had a chance).
Hope this helps Jacqui
Claire Duffy says
That's great thank you, I had soaked them longer than expected - so that may be factor too. I will reduce the salt and the soaking time and let you know the results. Thank you for the response.
Jacqueline Bellefontaine says
Soaking them longer definitely wouldn't have helped. Look forward to hearing how you get on. Have a lovely Christmas.
Angela says
What size jars did you use ?
Jacqui Bellefontaine says
I actually used a variety of size according to what I had to hand but for the yield, I have based it on 450g (1lb jars).
Billy says
This looks delicious! I love pickled vegetables and this seems like a great recipe to quench that thirst for some pickled goodies with my dishes! Thank you for sharing!
Jacqueline Bellefontaine says
Thanks billy I hope you enjoy them
Choclette says
Love homemade piccalilli and hate the bought stuff. Your lovely recipe has reminded me I need to make some again - it's been a few years.
Jacqueline Bellefontaine says
Always good to be reminded the things we like to make.
Kirsty Hijacked By Twins says
I love picalili and have tried to make it once and it was a complete disaster, it was so salty. After reading this I think I need to try again! Thank you for sharing with #cookblogshare x
Jacqueline Bellefontaine says
Have to confess it is still a bit salty for my taste.
eve milner says
I'm ON IT!!! Thank you so much. And yes, it will become Christmas presents for the discerning few 🙂
Jacqueline Bellefontaine says
I do hope they like it.
Midge @ Peachicks' Bakery says
Hubby absolutely loves piccalili so am definitely saving this for later!
Jacqueline Bellefontaine says
Hope he likes this one.It an ideal time to make it.