Piccalilli
A vibrant, crunchy British pickle packed with cauliflower and cucumber coated in a sharp, aromatic spiced mustard sauce.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •Large colander
- •Large heavy-based saucepan
- •Sterilised glass jars
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0.5 g
- carbs
- 14 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 65 kcal
Instructions
- 1
Toss the cauliflower, cucumber, and shallots with the salt in a large bowl.
- 2
Cover the salted vegetables and leave to stand at room temperature for 3 hours.
- 3
Rinse the vegetables thoroughly under cold running water and drain well in a colander.
- 4
Mix the mustard powder, turmeric, ginger, and cornflour with 100 ml of the vinegar until smooth.
- 5
Pour the remaining vinegar and caster sugar into a large saucepan over medium heat.
- 6
Heat gently on the hob, stirring until the sugar dissolves completely.
- 7
Whisk the mustard slurry into the warm vinegar mixture until smooth and bubbling.
- 8
Simmer for 2 minutes until the sauce thickens and turns glossy.
- 9
Stir in the yellow mustard seeds and drained vegetables.
- 10
Simmer gently for 4 minutes until the vegetables are lightly tender but still crisp.
- 11
Ladle the hot pickle into warm sterilised jars and seal immediately.
Chef's tips
Salting draws out excess moisture, which keeps the vegetables crunchy for months. Let the sealed jars mature in a cool, dark place for at least four weeks before opening to allow the harsh vinegar taste to mellow into a balanced, tangy sauce.
Ingredient substitutions
- cider vinegar → distilled white malt vinegar
- shallots → silverskin onions (peeled)
Storage
Store unopened jars in a cool, dark cupboard for up to one year, and keep opened jars in the fridge for up to six weeks.
Reheating
Serve cold or at room temperature directly from the jar; do not reheat.
Common mistakes to avoid
- •Boiling the vegetables too long, which makes them soft and mushy instead of crunchy.
- •Skipping the salting stage, causing the vegetable juices to dilute the thickened mustard sauce.
- •Eating the pickle straight away before the strong mustard and vinegar flavours have had time to mature.
Serving suggestions
Cooked Piccalilli?
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