February 2, 2017 — last updated December 28, 2023
This Piccalilli recipe is a mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce. It’s a British staple for sandwiches, picnics and charcuterie. With mixed vegetables like cauliflower and carrot, this is a recipe that grandmothers have made for many years.
This popularBritishcondiment is usually served with cheese platters, but can also transform a simple ham sandwich or used as one of the components of thePloughman’s lunch. (see picture below) . There are not really many dishes that this relish would not complement.
British people love their pickles. Many foods get pickled, from onions to even eggs (yes, this is true).
If you like spicy mustard, you will love this piccalilli. The vegetables used need to reflect the British nature of the condiment and that are easily available. I have seen mango and other ingredients used in recipe, but these are not typically British.
How to make piccalilli
Vegetables like cauliflower, shallot, cucumber, green beans and carrot are cooked in a mix of vinegar, turmeric, mustard and spices.
What are the ingredients of Piccalilli?
My choice ofvegetablesare chopped cauliflower, shallots, cucumber, and green beans which are typically what you will find in most piccalilli recipes. I added carrots for color, but these are optional.
The vegetables are brined to remove moisture, then cooked and pickled in the sauce for at least 3-4 weeks. It is important that the vegetables are chopped the same size so they all cook at the same rate and this also makes for easier eating.
The sauce is a rich combination of vinegar, turmeric (which gives its distinctive color) mustard powder, ground ginger and nutmeg that develops deep flavor the longer it sits.
The history of piccalilli
Piccalilli is traced back to the 18thCentury and was originally called Indian pickle, which would indicate its origin. I would imagine since it is a low cost, easy food to make and lasts for months. This was the reason it was so popular and has remained so to this day.
Canning/preserving piccalilli
As I am not versed in such methods, a reader advised it is not recommended to can anything that contains flour as it can go rancid.
The recipe yields 4 cups/32 ounces/1 quart/1 liter of piccalilli. This is may be different for everyone depending how much liquid evaporates during the simmering.
Yield: 4 cups/1 liter
Piccalilli Recipe
A mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce.
Prep Time20 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 35 minutes
Ingredients
- 8 ounces (226 grams) cauliflower, chopped into small pieces
- 6 ounces (170 grams) shallot, chopped small
- 6 ounces (170 grams) cucumber, chopped small
- 3 ounces (85 grams) green beans, chopped small
- 2 carrots, peeled and chopped (optional)
- 1 ½ tablespoons salt
- 5 cups (1 liter) apple cider vinegar
- ⅔ cup (132 grams) granulated sugar
- 2 teaspoons ground turmeric
- 1 ½ tablespoons mustard powder
- 1 ½ tablespoons ground ginger
- ⅛ teaspoon ground nutmeg
- ½ cup (75 grams) all-purpose flour
Instructions
- Add all the vegetables to a large bowl, cover with water and stir in the salt. Cover with a towel and leave for 1 hour. After 1 hour drain the vegetables.
- Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ground ginger and nutmeg to a large saucepan and bring to a simmer. Simmer uncovered about 10 minutes until the vegetables are tender and liquid has reduced.
- While the vegetables are cooking, sterilize the jars. You will need 1 - 32 ounce/1 liter jar.
- Fill a large pan (a pasta pan works well) with water and completely submerge the jars upright, lids as well.Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs. Set on a towel to dry.
- Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.
- Fill the jars, leaving 1-inch space at the top and seal the jars tightly. This will allow for any extra liquid that the vegetables may omit. Allow to pickle for 3-4 weeks. After opening, refrigerate for up to 1 week. Long term preservation/canning is not recommended as the flour can turn rancid.
Nutrition Information
Yield
6Serving Size
1
Amount Per ServingCalories 183Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 2032mgCarbohydrates 39gFiber 7gSugar 11gProtein 8g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Appetizers British Recipes Condiments Vegetables Vegetarian
posted by Janette on February 2, 2017
47 Comments / Leave a Comment »
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Patricia — @ Reply
I am confused. Recipe says it makes a quart but requires 5 cups of vinegar. 4 cups make a quart, so I’d think that the 5 cups of vinegar + veggies = more than 1 quart or liter of picalilli.
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Janette — @ Reply
Some of the liquid evaporates and reduces during the 10 minutes of simmering in step 2. This can vary with everyone depending on how fast the liquid evaporates so the final measurement of 1 quart is what I was left with at the end of making the recipe.
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Neil — @ Reply
I used to make the BBC goodfood piccalilli and after I made this, I like this better, so much more flavor, thank you.
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Janette — @ Reply
Wow, thank you so much.
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Diane Carpenter — @ Reply
Hi Janette – I’m currently making this for my British friend who’s coming back to Phoenix again and he likes really spicy food. How could I zap this up a little. Just finished making him 4 jars of your Indian Apple Chutney to take home because he loved it last time over. You’re making me a lot of work….lol but he loves it. The smell of vinegar is driving my husband mental but he’ll get over it.
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Janette — @ Reply
Sliced jalapeños would add spice.
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Pete — @ Reply
One of the better recipes I’ve tried. I left out the green beans
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Janette — @ Reply
Thank you
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Janet Vining — @ Reply
Is Colemans mustard powder ok or should it be a milder one?
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Janette — @ Reply
Yes, Colemans is perfect
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Mandy Coram — @ Reply
I’ve cooked mine to recipe …but mine doesn’t look as yellow as your pic ?
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Janette — @ Reply
The color comes from the turmeric. I wouldn’t worry if yours is a darker yellow as pictures are quite bright. Tasting good I think is the most important thing. I hope this helps and enjoy.
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Deborah Hoult — @ Reply
Hi where does the sugar come in, it’s listed in ingredients but not in instructions please.
I’m just about to make this,-
Janette — @ Reply
It’s listed in step 2. Enjoy.
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Deborah Hoult — @
Yes, i re-read it, thank you, never seen it first time i read. I have now made it, and stored away. Deborah.
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Janette — @
Great, enjoy 🙂
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Andrea — @ Reply
Hi there,
This is the first time attempting to make Piccalilli and I was just wondering why do you leave a one inch gap at the top of the jar? Will it affect the preservation if I fill them all the way to the top?
Thank you.-
Janette — @ Reply
When preserving vegetables in jars, it is normal practice to leave what is called ‘headroom’ at the top of the jar. This is done because when they are put into a water bath to seal the jar, there will be pressure built up in the jar. But in this case, I like to leave space because sometimes the vegetables can omit some of their own liquid from the fermentation process and this may increase the volume, so I leave a small space just in case. I hope this makes sense, and enjoy 😃
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Andrea — @
Awesome thank you. Yes your explanation makes sense 😊
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Janette — @
You’re welcome
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Pearl Hewitt — @
Awesome thank you. Yes your explanation makes sense 😊
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Janette — @
You’re welcome
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Brian Wingate — @ Reply
Fantastic recipe it’s very nice if you add 1 teaspoon of dry chilli flakes
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Janette — @
Sounds delicious, I’ll give it a try.
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Julie — @ Reply
Your recipie looks lovely! Years since I made Piccalilli so think Ill do it again!
Ive found by leaving it in a dark cup board for over a year it was even better!-
Janette — @ Reply
Thank you for the storage tip and if you have any questions about the recipe just let me know. Enjoy 🙂
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Bridge — @ Reply
Lovely recipe easy to make and very well received… I have been asked to make more
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Janette — @ Reply
This is great to hear, thank you for sharing.
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Violet — @ Reply
The recipe says to refrigerate up to one week, but the description above says that they should pickle for at least 3-4 weeks. I’m confused?
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Janette — @ Reply
Sorry about the confusion. They are to be pickled for 3-4 weeks then refrigerated for up 1 week after opening. I’ve edited the text to make this clearer.
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Nikki — @ Reply
Working on cooking this now. how long does it usually take to thicken? can this be eaten right away or does it need to sit for a while before enjoying? I’m an American cooking this for my British boyfriend!!
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Janette — @ Reply
Step 6 of the recipe states it needs to be refrigerated for 1 week. This will thicken.
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G — @ Reply
Hi – thanks for the recipe. I am wondering what size and how many jars to use. Thank you.
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Janette — @ Reply
The recipe yields 1 liter/4 cups/1 quart of piccalilli. I hope this helps.
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Sally — @ Reply
Can this recipe be doubled ie. all ingredients ?
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Janette — @ Reply
Yes, you can double the recipe. Enjoy 🙂
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Sally — @ Reply
Living now in Canada, it is great to see your British recipes. However, I am unable to save my favourites to Pinterest even though you have the P symbol. Any reasons why? I guess I will just have to print them off but I would prefer to put them in my Pinterest collection. (Hope to save paper and ink)
Thank you, Sally.-
Janette — @ Reply
I’m not sure why you’re having trouble saving to Pinterest. To make it easier, I have an all British recipes Pinterest board if you want to save them from there. Here’s the link:https://www.pinterest.com/culinaryginger/culinary-ginger-british-recipes/
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Christine — @ Reply
In your photo looks like you have carrots in it but no mention of them in recipe
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Janette — @ Reply
The carrots are optional and I just added them for color.
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Dana — @ Reply
Your recipe sounds close, though the ingredients can vary a bit. I have a jar of Haywards Piccalilli in front of me. The vegetable ingredients are: cauliflower, onion, gherkin (cucumber). The spices listed are dry mustard, turmeric, ground ginger, cayenne pepper, salt. I think I will combine your instructions with the ingredients lists on the label. Thanks for posting.
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Mary Wuellner — @ Reply
Do you cold pack the recipe for the English Piccalilli? or pressure can this recipe? I am very interested in this recipe as my husband does enjoy the homemade piccalilli that I purchased from the Farmer’s Market.
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Janette — @ Reply
I don’t do either because it doesn’t last long enough but if you’re familiar with these canning processes either would work.
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Fiona — @ Reply
I made this today for a British themed picnic I’m having this weekend. Tastes really good and can only image it gets better with age.
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Janette — @ Reply
Thanks Fiona. I’m so jealous of your picnic, enjoy!
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Karen — @ Reply
I’ve heard of piccalilli but have never tried it. Yours looks and sounds like I would really enjoy it.
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David Creach — @ Reply
This looks just like my mums. Since my wife is the cook I think I need to woo her into making this 🙂
47 Comments on “Piccalilli Recipe”
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