Homemade Piccalilli

piccalilli on a slice of ham hock terrine served with bread and salad

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

Cook Time 5

standing time 12

Total Time 25

Servings (450g (1lb) jars

Calories 211kcal

Author Jacqueline Bellefontaine

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)

metric - US cups

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

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.

This recipe was updated on 20th September 2024, and the amount of salt reduced fro 75g - 50g

Nutrition