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    Homemade Piccalilli

    Published: Nov 17, 2017 · Modified: Oct 22, 2019 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    Homemade piccalilli byt recipes Made Easy

    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.blank

    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, now 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.

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    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 Piccallili has plenty of bite.   One thing is for certain, once you have made your own you will never buy it again.

    slice of ham hock terrine on plate with piccalilli

    Homemade Piccalilli

    Print Recipe Pin Recipe Save Recipe Saved!
    A classic English pickle of mixed vegetables in an aromatic mustard flavour sauce. 
    Start the day before.  Allow to mature for 1 month before serving.
    Course Jams and preserves
    Cuisine British
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 mins
    Servings 4 jars
    Calories 211
    Author Jacqueline Bellefontaine

    Ingredients

    • 300 g cauliflower florets
    • 150 g French beans
    • 250 g shallots or small pickling onions
    • 250 g courgettes or cucumber
    • 75 g sea salt
    • 4 tablespoon plain flour
    • 75 g granulated sugar
    • 1 teaspoon turmeric
    • 1 tablespoon mustard powder
    • 1 teaspoon ground ginger
    • 500 ml malt vinegar
    metric - US cups

    Instructions

    • Prepare the vegetables. Break the cauliflower into small florets, trim the beans and cut into short lengths. Peel and quarter the shallots or onions. Cut the 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 24 hours. 
    • Drain the vegetables and rinse very well in cold water. Drain and allow to dry.
    • Mix the flour, sugar, mustard powder, turmeric and ginger together in a pan with a little of the 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

    Click here for how to sterilise jars 
     
    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.

    Nutrition

    Serving: 1jar | Calories: 211kcal | Carbohydrates: 43g | Protein: 5g | Sodium: 2462mg | Potassium: 689mg | Fiber: 5g | Sugar: 27g | Vitamin A: 385IU | Vitamin C: 56.9mg | Calcium: 71mg | Iron: 2.3mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy
    blank
    Prepare the vegetables.
    salting the vegetables
    Sprinkle with salt and eave for 12-24 hours.
    draining the vegetables
    Drain, rinse well and drain again.

    mixing dry igredients to a paste with a little vinegar.
    Mix the flour and spices together with a little vinegar to form a smooth paste.
    adding the remaining vinegar
    Gradually stir in the remaining vinegar.
    stirring the thickening sauce
    Cook stirring until thickened.

    adding the vegetables
    Add the vegetables.
    Mixing the vegetables with the sauce
    Stir into the suace and cook for 3 minutes.
    potting piccalillli
    Pack into jars.

    jars of piccalilli
    Seal and label. Store for 1 month before serving.

     

    I'm linking this post to #CookBlogShare

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Gill

      March 26, 2021 at 9:51 am

      5 stars
      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.

      Reply
      • Jacqueline Bellefontaine

        March 26, 2021 at 11:39 am

        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.

        Reply
    2. Roy

      November 16, 2020 at 12:06 pm

      4 stars
      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.

      Reply
      • Jacqueline Bellefontaine

        November 16, 2020 at 1:44 pm

        Pleased you liked the recipe Roy and glad you found it a good base to tweak to how you like it.

        Reply
    3. Jackie Possnett

      October 13, 2020 at 3:25 pm

      Hi I was wondering what size jars and how many for the picallili

      Thanks

      Reply
      • Jacqueline Bellefontaine

        October 14, 2020 at 3:20 pm

        I used a variety of sizes according to what I had to hand but it makes enough to fell about 4 450g (1lb) jars.

        Reply
    4. Roger Healey

      March 22, 2020 at 8:48 am

      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

      Reply
      • Jacqueline Bellefontaine

        March 24, 2020 at 5:01 pm

        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

        Reply
    5. Claire Duffy

      December 22, 2019 at 4:35 pm

      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.

      Reply
      • Jacqueline Bellefontaine

        December 23, 2019 at 10:12 am

        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

        Reply
        • Claire Duffy

          December 23, 2019 at 8:37 pm

          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.

          Reply
          • Jacqueline Bellefontaine

            December 23, 2019 at 9:05 pm

            Soaking them longer definitely wouldn't have helped. Look forward to hearing how you get on. Have a lovely Christmas.

            Reply
    6. Angela

      October 12, 2018 at 2:11 pm

      What size jars did you use ?

      Reply
      • Jacqui Bellefontaine

        October 15, 2018 at 1:24 pm

        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).

        Reply
    7. Billy

      November 28, 2017 at 4:37 pm

      5 stars
      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!

      Reply
      • Jacqueline Bellefontaine

        November 28, 2017 at 5:19 pm

        Thanks billy I hope you enjoy them

        Reply
    8. Choclette

      November 22, 2017 at 1:32 pm

      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.

      Reply
      • Jacqueline Bellefontaine

        November 22, 2017 at 4:41 pm

        Always good to be reminded the things we like to make.

        Reply
    9. Kirsty Hijacked By Twins

      November 20, 2017 at 9:12 pm

      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

      Reply
      • Jacqueline Bellefontaine

        November 20, 2017 at 10:31 pm

        Have to confess it is still a bit salty for my taste.

        Reply
    10. eve milner

      November 20, 2017 at 5:43 pm

      5 stars
      I'm ON IT!!! Thank you so much. And yes, it will become Christmas presents for the discerning few 🙂

      Reply
      • Jacqueline Bellefontaine

        November 20, 2017 at 10:30 pm

        I do hope they like it.

        Reply
    11. Midge @ Peachicks' Bakery

      November 18, 2017 at 11:28 am

      5 stars
      Hubby absolutely loves piccalili so am definitely saving this for later!

      Reply
      • Jacqueline Bellefontaine

        November 18, 2017 at 7:24 pm

        Hope he likes this one.It an ideal time to make it.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

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