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Piccalilli recipe

10 ratings

Get involved with your spice cupboard and make your own piccalilli. It tastes great with cured meats, cheese, pies, hot dogs and hamburgers. See method

makes 6 x 340g jars
12hrs standing time, 20mins prep time, 20mins cooking, leave for 2 weeks before using to allow flavours to develop
45 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

1 medium cauliflower, cut into small florets
400g (13oz) carrots, peeled and diced
2 onions, peeled and diced
1 cucumber, peeled, seeded and diced
300g green beans, sliced
80g salt
75g (3oz) plain flour
1tbsp English mustard powder
600ml (1pt) cider vinegar
1tsp ground turmeric
1tsp crushed chillies
1tsp ground ginger
1 tsp cumin seeds
500g (1lb) caster sugar

Each serving contains

Energy
180kj
45kcal 2%
Fat
1g 1%
Saturates
1g <1%
Sugars
9g 10%
Salt
0.5g <1%

of the reference intake
Carbohydrate 9.9g Protein 0.6g Fibre 0.6g

Method

Put the veg into a large, shallow non-metallic dish and sprinkle with the salt. Toss well, cover, and leave to stand overnight.
Tip into a colander, rinse well and drain. Mix the flour, mustard and 4 tbsp of the vinegar to form a thick paste.
Pour the remaining vinegar into a pan with the turmeric, crushed chillies, ginger and cumin seeds. Add the drained vegetables and sugar. Heat gently, stirring until the sugar has dissolved. Raise the heat and let it bubble for 10 minutes.
Tip in the flour mixture and cook, stirring until it thickens. Continue stirring and cook for 3-4 minutes.
Remove from the heat and spoon into warmed sterilised jars. Seal, cool, then label. Keep in a cool place for at least 2 weeks before using, to allow the flavours to develop. Piccalilli is a great match for cheese, cured meats, pies, hot dogs and burgers.

Storage

Unopened, the piccalilli will keep for 3 months. Once opened, store in the fridge and eat within 1 month.

See more Autumn recipes