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Piccalilli - Easy to Make Recipe

How to make homemade Piccalilli - slightly crunchy and lovely mustard spiced pickle that's perfect with Pork pie and vital with any leftover Christmas turkey or cold meats as a quick Boxing Day dinner.

Piccalilli in a jar

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Piccalilli is surprisingly easy to make and actually chopping all those lovely veggies is quite therapeutic!  

Put the diced vegetables in a large colander over a bowl, and sprinkle with the salt. Mix well, then cover with a tea towel and leave in a cool place for 24 hours.

Vegetables for piccalilli

Then, rinse the vegetables in water and drain thoroughly and set aside.

As long as your jar or jars were sterilised properly they will keep for a good few weeks but will need to be refrigerated once opened.

You will need Kilner jars - or any other jars that are sterilised and have proper tight-fitting lids. Plus you'll need a colander to drain the salted vegetables overnight to draw out the liquid.

If you like this you might like my recipe for traditional homemade pickled onions.

Piccalilli Recipe

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Piccalilli, homemade, recipe
preserving, pickles, vegetables
English
Yield: 4 x 500ml jars
Author: Jan Bennett
Homemade Piccalilli

Homemade Piccalilli

Leave for 6 weeks before opening.
Prep time: 15 MinCook time: 5 Mininactive time: 24 HourTotal time: 24 H & 20 M

Ingredients

  • 200g of cauliflower - diced
  • 200g of radish - diced
  • 200g of green beans, diced
  • 200g of cucumber - deseeded and diced
  • 200g of red pepper - diced
  • a handful of salt
  • 2 tablespoons of cornflour
  • 1 tablespoon ground turmeric
  • 2 teaspoons Colman's English mustard powder
  • 1/2 tablespoon of mustard seeds
  • 1/2 tsp of cumin seeds - crushed
  • 1 teaspoon of coriander seeds - crushed
  • 500ml of white wine vinegar
  • 150g of caster sugar

Instructions

  1. Put the diced vegetables in a large colander over a bowl, and sprinkle with the salt. 
  2. Mix well, then cover with a tea towel and leave in a cool place for 24 hours.
  3. Then, rinse the vegetables in water and drain thoroughly and set aside.
  4. Mix the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander into a smooth paste with a little of the vinegar. 
  5. Pour the remaining vinegar into a saucepan with the sugar and bring to a boil.
  6. Now pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. 
  7. Bring gently to the boil and boil for 3-4 minutes so that the spices release their flavours into the sauce.
  8. Remove the pan from the heat and carefully fold the well-drained vegetables into the lovely hot, spicy sauce.
  9. Spoon the piccalilli into warm, sterilised Kilner jars and seal immediately and keep for as long as possible before using.
  10. As long as your jars were sterilised properly they will keep for a good few weeks but will need to be refrigerated once opened.
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1 comment

  1. It's so gorgeous, who could resist? Such a beautiful colour.

    ReplyDelete

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Jan