Piccalilli is a vibrant, tangy relish packed with crunchy, pickled vegetables in a mustardy turmeric sauce. Add a bright, zesty kick to sandwiches, cold meats, and cheese boards with this traditional British favourite. It's easy to make and perfect for preserving a taste of the garden all year round!
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Reviews
20
What did you think of this recipe?
Amber
Didn't thicken and veges still hard, would boil for longer next time, and increase cornflour. Will put back in pan, boil till soft and thicken with more cornflour and rebottle to see if thus fixes it.
3
Jane C
Easy to follow recipe, with a great result. The pickle was not too sweet, but beautiful.
5
Kat
Love this recipe! Have been making it for years now. I like to cut my veggies really small and before filling it into my jars, I´ll go in with my stick blender.
5
Liz
This is delicious and really easy to make
5
Donna
Easy and delicious I doubled the corn flour because it was to runny.
4
Diana Beeby
I used corgettes, corn, green beans, cucumber, spring onions and small amount of cabbage. I finely chopped these because larger buts would fall off a cracker. I used the exact amount of spices and the heat is perfect. A bite but doesn't leave a burning. I used pickling cucumbers (500gms size) and shredded off some of the skin. I would use this recipe again.
5
Collin
Great easy to follow recipe. I spiced it up slightly and it became exactly the taste I was after.
5
Warwick
Great easy little recipe .Have now done this twice no problems.
4
Dave Hayward
At the end of the cooking and bottling, the pickle sauce appears very runny! Will it firm up as the jars cool?
Prepare vegetables (remove seeds from cucumber etc) and chop into bite sized pieces. Place in a large earthenware or stainless steel bowl, sprinkle with salt and cover with water. Allow to stand for 24 hours, then drain well and rinse. Pat dry.
Place vegetables in a large pot.
In a separate medium-sized bowl, stir together sugar, mustard powder, turmeric, curry powder, mixed spice, cayenne pepper and cornflour. Blend with a little of the vinegar to form a smooth paste. Gradually add the remaining vinegar and stir until smooth.
Pour vinegar mixture over the vegetables. Bring to the boil, stirring. Boil gently for a few minutes, until mixture has thickened and vegetables are just tender.
Remove from heat and spoon into sterilised jars. Seal and cool.
Additional tips
Store in a cool, dry place. Refrigerate after opening.
Didn't thicken and veges still hard, would boil for longer next time, and increase cornflour. Will put back in pan, boil till soft and thicken with more cornflour and rebottle to see if thus fixes it.
3
Jane C
Easy to follow recipe, with a great result. The pickle was not too sweet, but beautiful.
5
Kat
Love this recipe! Have been making it for years now. I like to cut my veggies really small and before filling it into my jars, I´ll go in with my stick blender.
5
Liz
This is delicious and really easy to make
5
Donna
Easy and delicious I doubled the corn flour because it was to runny.
4
Diana Beeby
I used corgettes, corn, green beans, cucumber, spring onions and small amount of cabbage. I finely chopped these because larger buts would fall off a cracker. I used the exact amount of spices and the heat is perfect. A bite but doesn't leave a burning. I used pickling cucumbers (500gms size) and shredded off some of the skin. I would use this recipe again.
5
Collin
Great easy to follow recipe. I spiced it up slightly and it became exactly the taste I was after.
5
Warwick
Great easy little recipe .Have now done this twice no problems.
4
Dave Hayward
At the end of the cooking and bottling, the pickle sauce appears very runny! Will it firm up as the jars cool?