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Quick piccalilli recipe

Quick piccalilli recipe

18 ratings

See method

  • Serves 8
  • 5 mins to prepare and 10 mins to cook, 1 hr to cool
  • 55 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1tbsp white wine vinegar
  • 3tbsp English mustard
  • 2 garlic cloves, crushed
  • 1tbsp mustard seeds
  • 1tbsp sugar
  • ½ large cucumber, halved lengthways and thinly sliced
  • 1 red pepper, diced
  • 1 small cauliflower, broken into very small florets
  • 1 large red onion, thinly sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 5%
  • Sugars

    8g 9%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 9g Protein 3.5g Fibre 2.4g


  1. Put the vinegar, English mustard, garlic, mustard seeds, sugar and 1 teaspoon of salt in a saucepan. Gently bring to the boil, until little bubbles form around the edge of the pan.
  2. Add the vegetables and stir well to coat them in the liquid, then remove from the heat. Press the vegetables into the liquid, then leave to pickle for 1 hour, stirring occasionally. When cool, drain off the liquid and serve immediately, or store in a sterilised jar and chill until needed.

See more Winter vegetable recipes

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