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, 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.
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.
Homemade Piccalilli
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 tbsp plain flour
- 75 g granulated sugar
- 1 tsp turmeric
- 1 tbsp mustard powder
- 1 tsp ground ginger
- 500 ml malt vinegar
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
Nutrition
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- Prepare the vegetables.
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- Sprinkle with salt and eave for 12-24 hours.
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- Drain, rinse well and drain again.
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- Mix the flour and spices together with a little vinegar to form a smooth paste.
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- Gradually stir in the remaining vinegar.
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- Cook stirring until thickened.
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- Add the vegetables.
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- Stir into the suace and cook for 3 minutes.
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- Pack into jars.
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- Seal and label. Store for 1 month before serving.
I’m linking this post to #CookBlogShare
Jackie Possnett
Hi I was wondering what size jars and how many for the picallili
Thanks
Jacqueline Bellefontaine
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
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
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
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
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
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
Soaking them longer definitely wouldn’t have helped. Look forward to hearing how you get on. Have a lovely Christmas.
Angela
What size jars did you use ?
Jacqui Bellefontaine
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
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
Thanks billy I hope you enjoy them
Choclette
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
Always good to be reminded the things we like to make.
Kirsty Hijacked By Twins
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
Have to confess it is still a bit salty for my taste.
eve milner
I’m ON IT!!! Thank you so much. And yes, it will become Christmas presents for the discerning few 🙂
Jacqueline Bellefontaine
I do hope they like it.
Midge @ Peachicks' Bakery
Hubby absolutely loves piccalili so am definitely saving this for later!
Jacqueline Bellefontaine
Hope he likes this one.It an ideal time to make it.