old fashioned piccalilli recipe
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The Best old fashioned piccalilli recipe
What I love most about piccalilli is how versatile it is. It’s packed with vegetables—cauliflower, onions, peppers—which means it’s not just tasty but also a sneaky way to get some extra nutrients into meals. The vinegar base keeps it fresh for weeks in the fridge, so I can make a big batch and have it on hand whenever we need a quick side or condiment. Plus, it’s a great way to use up garden veggies if you’re lucky enough to have an overabundance in the summer. My grandma used to make this, and now I’m passing it down to my own kids—it’s one of those recipes that just feels like home.
Old Fashioned Piccalilli
A tangy, spiced British relish made with mixed vegetables, mustard, and turmeric. Perfect as a condiment for cold meats, cheeses, or sandwiches, this classic piccalilli adds a vibrant kick to any dish.
🥘Ingredients
- 1 lb cauliflower, cut into small florets
- 1 lb green tomatoes, chopped
- 1 lb cucumbers, peeled and diced
- 1 lb onions, finely chopped
- 1/2 lb green beans, trimmed and cut into 1-inch pieces
- 1/4 cup salt (for brining)
- 2 cups malt vinegar
- 1 cup brown sugar
- 1/4 cup mustard powder
- 1 tbsp ground turmeric
- 1 tbsp ground ginger
- 1 tsp ground allspice
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 tbsp plain flour (for thickening)
👨🍳Directions
-
1
In a large bowl, combine the cauliflower, green tomatoes, cucumbers, onions, and green beans. Sprinkle with salt and cover with cold water. Let stand for 2 hours to draw out excess moisture. -
2
Drain the vegetables in a colander and rinse thoroughly under cold water to remove the salt. Drain well and set aside. -
3
In a large pot, combine the malt vinegar, brown sugar, mustard powder, turmeric, ginger, allspice, peppercorns, mustard seeds, and coriander seeds. Bring to a boil over medium heat, stirring until the sugar dissolves. -
4
Reduce the heat to low and add the drained vegetables. Simmer gently for 1 hour, stirring occasionally, until the vegetables are tender but still crisp. -
5
In a small bowl, mix the flour with a little cold water to form a smooth paste. Stir the paste into the pot to thicken the piccalilli slightly. -
6
Remove from heat and let the piccalilli cool slightly. Ladle into sterilized jars, seal with lids, and let cool completely before storing in the refrigerator. -
7
Allow the piccalilli to mature for at least 1 week before serving to develop the flavors fully. Store in the refrigerator for up to 3 months.
🔧Equipment
- Large mixing bowl
- Colander
- Large pot
- Wooden spoon
- Sterilized jars with lids
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old Fashioned Piccalilli Works
❓ Frequently Asked Questions About Old Fashioned Piccalilli
1. What is piccalilli and how does it differ from other relishes?
Piccalilli is a British condiment made from chopped vegetables (typically cauliflower, onions, and gherkins) pickled in a mustard and turmeric-spiced vinegar sauce. Unlike sweet relishes like chutney or American-style relish, piccalilli has a tangy, slightly sharp flavor with a vibrant yellow color from the turmeric. It’s often served with cold meats, cheeses, or pies.
2. Can I use different vegetables in my piccalilli?
Yes! While traditional recipes use cauliflower, onions, and gherkins, you can customize your piccalilli with other vegetables like green beans, carrots, or bell peppers. Just ensure they’re chopped into small, even pieces so they pickle evenly. Avoid overly soft vegetables (like tomatoes) as they may turn mushy.
3. Why does my piccalilli sauce turn out too thin or too thick?
The consistency depends on the cornflour (or flour) slurry used to thicken the sauce. If it’s too thin, simmer it longer to reduce, or mix a little more cornflour with cold water and stir it in. If it’s too thick, add a splash of vinegar or water to loosen it. Always cook the sauce until it coats the back of a spoon for the best texture.
4. How long does homemade piccalilli last, and how should I store it?
Properly sterilized and sealed jars of piccalilli can last up to 6–12 months in a cool, dark place. Once opened, store it in the fridge and consume within 4–6 weeks. The acidity from the vinegar helps preserve it, but always check for mold or off smells before eating.
5. Can I make piccalilli less spicy or adjust the flavor?
Absolutely! Reduce the amount of mustard powder or omit the chili flakes for a milder version. For extra tang, add a little more vinegar or a pinch of sugar to balance the flavors. Some recipes include a touch of honey or brown sugar for sweetness—adjust to your taste before bottling.
