Homemade Piccalilli
Crunchy cauliflower, beans and carrots in a glossy, tangy mustard-and-turmeric sauce: homemade piccalilli is the pickle for cold ham, strong Cheddar and ploughman's lunches. The vegetables are salted overnight to keep their crunch, then simmered briefly in the sauce. This makes about 1.6 litres, enough to fill four jars.
- Total
- 12 h 45 min
- Prep
- 30 min
- Cook
- 15 min
- Serves
- 4 x 400ml jars
- Per 1 tbsp
- 14kcal
Getting the crunch right in homemade piccalilli
Piccalilli stands or falls on texture, and the overnight salting is what protects it. The salt draws water out of the vegetables, so they stay firm in the hot vinegar and the sauce does not turn watery. Cut everything about the same size, around 1cm, so each spoonful has a bit of everything. Use a stainless steel pan rather than aluminium or cast iron, because vinegar reacts with those metals.
Homemade piccalilli, step by step
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- Salt the vegetables Mix the cauliflower, beans, carrots and onions in a large bowl with the salt. Cover and leave overnight, or for at least 12 hours, to draw out the water and keep the vegetables crunchy.
- Rinse and dry Drain the vegetables and rinse them well under cold water to wash off the salt. Drain thoroughly in a colander and pat dry with a clean tea towel. Heat the oven to 140°C (120°C fan), gas 1, and put washed jars (not their lids) on a baking tray in the oven for to sterilise.
- Make the sauce Mix the mustard powder, turmeric, ginger and cornflour in a bowl with 150ml of the vinegar until smooth. Bring the remaining 450ml vinegar and the sugar to a simmer in the pan, then whisk in the paste. Stir constantly for until the sauce thickens and turns glossy.
- Add the vegetables Tip the vegetables into the pan and simmer gently for , stirring now and then. They should be hot but still crunchy.
- Jar Spoon the hot piccalilli into the hot jars, tap out any air bubbles and fill to within 1cm of the rim. Seal with vinegar-proof lids while hot and leave to cool completely.
Maturing, storing and serving
Seal the jars and leave them in a cool, dark place for at least 4 weeks, as the flavour improves a lot over that time. Piccalilli is a British take on Indian-style pickles that dates back to the 18th century, and it is best with cold ham, pork pies, strong Cheddar and cold turkey. For other things on the cheese board, try pickled red onion or pickled beetroot, and for a milder cousin, see mustard pickles.
Common problems and fixes for Homemade Piccalilli
- The vegetables are soft instead of crunchy.
- They were cooked too long or not salted for long enough. Salt for at least 12 hours and simmer for no more than 5 minutes.
- The sauce is runny.
- The vegetables were not drained well, or the cornflour did not cook. Pat them dry and bring the sauce to a simmer for 2–3 minutes before adding them. If it is already in jars, tip it back into the pan and simmer for 3 more minutes.
- The sauce tastes harsh and sharp.
- It needs time. Leave sealed jars in a cool, dark place for at least 4 weeks before opening, so the vinegar mellows.
Frequently asked questions about Homemade Piccalilli
How long does homemade piccalilli keep?
Unopened jars keep for up to 6 months in a cool, dark cupboard. Once opened, keep a jar in the fridge and use it within 6 weeks.
Which vegetables can you use?
Cauliflower is essential for texture; green beans and carrots are traditional. Courgette, cucumber and small onions also work. Cut everything to a similar size, around 1cm.
Why do you leave it to mature?
The vinegar tastes sharp at first. After 4 weeks, it mellows and the spices come through.
Can you use another vinegar?
Yes. Distilled malt or white wine vinegar gives a lighter colour. Use vinegar with at least 5% acidity, and check the label.
How did you like the recipe?
4.9 / 5 · 24 ratings
