Hot piccalilli recipe

  • Serves 5 jars
  • 10mins to prepare, plus 24hrs soaking and 1hr to cook, plus 30mins cooling
  • 22 calories / serving
  • Healthy
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Hot piccalilli HERO 76918b83 1508 4c27 95f8 f7b452724701 0 472x310

In a bowl, dissolve the salt in the hot water and leave to cool. Add the vegetables and soak for 24 hours, drain and rinse. Mix together the mustard, turmeric, ginger, mustard seeds, pepper, flour and sugar with half the vinegar to make a paste.

Heat the remaining vinegar in a pan, add the vegetables and simmer for 5 minutes. Stir in the spice paste and bring back to the boil to thicken the sauce. Place into jars and cover when cooled.

  • Ingredients

  • 200g (7oz) salt
  • 1.8 litre (3 pints) hot water
  • 300g (10oz) cauliflower, cut into florets
  • 200g (7oz) carrots, chopped
  • 2 onions, chopped
  • 200g (7oz) runner beans, sliced
  • 200g (7oz) courgette or marrow, chopped
  • 25g (1oz) English mustard
  • 1tsp tumeric
  • 1tsp ground ginger
  • 1tsp mustard seed
  • white pepper
  • 1tbsp plain flour
  • 125g (4oz) caster sugar
  • 600ml (1 pint) distilled vinegar
  • Energy 95kj 22kcal 1%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 4g 4%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 4.3g Protein 0.6g Fibre 0.6g


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