Homemade Piccalilli – A Proper Traditional British Mustard Pickle for Cold Meats and Christmas Cheese Boards
Piccalilli is a proper old‑fashioned British favourite — crunchy vegetables in a warm mustard‑spiced sauce that’s perfect with pork pies, cold meats, cheese boards and leftover Christmas turkey. It’s nostalgic, wintry and far easier to make than you might think.
A proper old‑fashioned batch of homemade piccalilli — this photo is from my original 2013 recipe!
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Post updated September 2026
Ingredients
Vegetables
- 🥦 cauliflower
- ❤️ radish
- 🟩 green beans
- 🥒 cucumber
- 🔴 red pepper
- 🧂 salt
Spices & Pickling Liquid
- 🌽 cornflour
- 🌕 ground turmeric
- 💛 English mustard powder
- 🌱 mustard seeds
- 🌿 cumin seeds
- 🍃 coriander seeds
- 🍾 white wine vinegar
- 🧂 caster sugar
Notes
Piccalilli tastes even better after a few days as the flavours develop. If you prefer a thicker sauce, add an extra teaspoon of cornflour to the spice paste.
Storage
Properly sterilised, sealed jars will keep for several weeks in a cool cupboard. Once opened, store in the fridge and use within 2–3 weeks.
Serving Suggestions
Piccalilli is perfect with pork pies, cold meats, cheese boards, Boxing Day leftovers, ploughman’s lunches and sandwiches.
It’s also brilliant with Scotch eggs — try my Air Fryer Scotch Eggs for a quick and easy version.
If you like this, you might also enjoy my recipe for Traditional Homemade Pickled Onions.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Homemade Piccalilli
A proper traditional British piccalilli made with crunchy vegetables and a warm mustard‑spiced sauce. Perfect with pork pies, cold meats, cheese boards and leftover Christmas turkey.
Ingredients
- 200g cauliflower
- 200g radish
- 200g green beans
- 200g cucumber
- 200g red bell pepper
- Salt (for salting the vegetables)
- 2 tbsp cornflour
- 2 tbsp ground turmeric
- 2 tsp Colman’s English mustard powder
- ½ tbsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- 500ml white wine vinegar
- 150g caster sugar
Instructions
- Salt the vegetables: Place all the diced vegetables into a large colander set over a bowl. Sprinkle over the salt and mix well. Cover with a clean tea towel and leave in a cool place for 24 hours — this draws out excess moisture and keeps the piccalilli crisp.
- Rinse and drain: Rinse the vegetables thoroughly under cold water, then drain very well and set aside.
- Make the spice paste: In a small bowl, mix the cornflour, turmeric, mustard powder, mustard seeds, crushed cumin seeds and crushed coriander seeds into a smooth paste using a little of the vinegar.
- Heat the vinegar and sugar: Pour the remaining vinegar into a saucepan, add the caster sugar, and bring to the boil.
- Combine the paste with the hot vinegar: Pour a small amount of the hot vinegar into the spice paste, stir until smooth, then return the mixture to the pan.
- Cook the sauce: Bring the sauce gently to the boil and cook for 3–4 minutes to allow the spices to release their flavour and the sauce to thicken slightly.
- Add the vegetables: Remove the pan from the heat and carefully fold the well‑drained vegetables into the hot mustard sauce until everything is evenly coated.
- Jar the piccalilli: Spoon the piccalilli into warm, sterilised Kilner jars, seal immediately, and leave to cool.
Notes
Storage
Properly sterilised, sealed jars will keep for several weeks. Once opened, store in the fridge and use within 2–3 weeks.
Leave in the fridge for at least 3 days before eating, so that the vegetables can absorb all the mustardy flavours.
It's so gorgeous, who could resist? Such a beautiful colour.
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