Name: Easy Piccalilli Recipe
Prep time: PT-490152H32S
Cook time: 15 min
Total time: 4 h 25 min
Cuisine: British
Ingredients: 500g cauliflower, cut into small florets; 200g courgette, cut into small chunks; 100g green beans or French beans, trimmed and cut into small pieces; 200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved; 600ml malt vinegar; 3 tbsp English mustard powder; 1 tbsp coriander seeds; 2 tbsp black or yellow mustard seeds; 2 tsp cumin seeds; 1 tsp turmeric; 4 tbsp plain flour; 200g caster sugar; 2 bay leaves; 2 tbsp sea salt; Pinch of salt (for seasoning)

Introduction

Easy piccalilli is a tangy, crunchy British-style pickle bursting with vibrant vegetables and warm spices. This homemade version is perfect for adding a zesty kick to sandwiches, cheese boards, or as a flavorful condiment. With simple ingredients and a straightforward method, you can enjoy this classic relish at home.

The image shows a small white wooden board holding two pieces of rustic brown bread with rough texture and holes in the crumb. One slice is topped with a yellow chunky mixture that looks like a chutney containing visible pieces of fruit and green jalapeno slices. Next to the bread on the board is a glass jar filled with the same yellow chutney, and a small silver spoon with some chutney on it rests in front of the jar. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g cauliflower, cut into small florets

200g courgette, cut into small chunks

100g green beans or French beans, trimmed and cut into small pieces

200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved

600ml malt vinegar

3 tbsp English mustard powder

1 tbsp coriander seeds

2 tbsp black or yellow mustard seeds

2 tsp cumin seeds

1 tsp turmeric

4 tbsp plain flour

200g caster sugar

2 bay leaves

2 tbsp sea salt

Pinch of salt

Instructions

Step 1: Place the cauliflower, courgette, beans, and shallots or pearl onions in a large bowl. Toss with 2 tablespoons of sea salt, cover, and leave at room temperature for 4 hours to draw out excess moisture.

Step 2: Drain the vegetables and rinse them well under cold running water. Drain thoroughly again to remove all salt.

Step 3: In a separate bowl, combine 100ml of malt vinegar with the mustard powder, coriander seeds, mustard seeds, cumin seeds, turmeric, and plain flour. Mix well to create a smooth paste.

Step 4: In a saucepan, heat the remaining 500ml malt vinegar with the caster sugar, bay leaves, and a pinch of salt over medium heat. Stir until the sugar dissolves completely.

Step 5: Pour the mustard-vinegar paste into the saucepan with the hot vinegar mixture. Simmer gently, stirring constantly for 5 minutes until the sauce thickens.

Step 6: Fold in the drained vegetables, then heat the mixture for 1 minute to slightly soften the veg while keeping its crunch.

Step 7: Remove from heat and spoon the piccalilli into warm, sterilised jars. Seal tightly and store in a cool, dark place for six weeks to three months before opening to develop full flavor.

Step 8: Once opened, keep the jars refrigerated and consume within four weeks for best quality.

Tips & Variations

To sterilise jars, run them through a dishwasher cycle or wash in hot soapy water, rinse well, and dry in a low oven. When using recycled jam jars, place a wax disk over the pickle before sealing to prevent the metal lid reacting with the vinegar.

For a milder mustard flavor, reduce the mustard powder slightly or use yellow mustard seeds instead of black.

Try adding finely chopped red chili for a hint of heat if you like spicy pickles.

FAQs

Can I use different vegetables for piccalilli?

Yes, piccalilli is quite flexible. You can substitute or add vegetables like carrots, green tomatoes, or red peppers to tailor the pickle to your taste.

Do I need to cook the vegetables before pickling?

The vegetables are not boiled separately but gently heated in the pickling sauce for a short time to maintain their crunch and absorb the flavors. This also helps preserve their texture during storage.