📝 About This Recipe
A vibrant, crunchy cornerstone of British pantry staples, Piccalilli is a bold symphony of cauliflower, onions, and crisp vegetables bathed in a zesty, mustard-infused turmeric sauce. Originating in the 18th century as a British adaptation of Indian pickles, it offers a perfect balance of sharp acidity, earthy spice, and a hint of sweetness. This homemade version far surpasses store-bought varieties with its brilliant golden hue and satisfying snap, making it the essential companion for any cold meat platter or artisan cheese board.
🥗 Ingredients
The Vegetable Base
- 1 large head Cauliflower (broken into very small, bite-sized florets)
- 250 grams Shallots (peeled and quartered)
- 1 large English Cucumber (deseeded and diced into 1cm cubes)
- 200 grams Green Beans (trimmed and cut into 1cm lengths)
- 2 medium Carrots (peeled and finely diced)
- 50 grams Sea Salt (for drawing out moisture)
The Spiced Mustard Sauce
- 600 ml Malt Vinegar (high quality for best flavor)
- 150 ml Apple Cider Vinegar (adds a fruity acidity)
- 200 grams Granulated Sugar
- 50 grams English Mustard Powder (Colman's is traditional)
- 1.5 tablespoons Turmeric (for that iconic yellow color)
- 30 grams Cornflour (to thicken the sauce)
- 1 teaspoon Ginger Powder
- 1 teaspoon Cumin Seeds (toasted and lightly crushed)
- 1 teaspoon Coriander Seeds (toasted and lightly crushed)
- 1/2 teaspoon Nigella Seeds (optional, for visual interest)
👨🍳 Instructions
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1
Place all the prepared vegetables (cauliflower, shallots, cucumber, green beans, and carrots) in a large glass or ceramic bowl. Sprinkle the sea salt over them and toss thoroughly to coat.
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2
Cover the bowl with a clean kitchen towel and leave it in a cool place for 12-24 hours. This process draws out excess water, ensuring your vegetables stay crunchy in the finished pickle.
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3
After the salting period, rinse the vegetables thoroughly under cold running water to remove all traces of salt. Drain them well and pat them dry with a clean towel.
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4
In a large, non-reactive (stainless steel or enamel) saucepan, combine 600ml of the vinegars (reserve 150ml for the paste) and all of the sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
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5
In a small bowl, whisk together the mustard powder, turmeric, ginger, cornflour, and the toasted cumin and coriander seeds.
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6
Gradually add the reserved 150ml of cold vinegar to the spice mix, whisking constantly to create a smooth, lump-free paste.
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7
Pour a ladleful of the hot vinegar mixture into the spice paste to temper it, then pour the spice mixture back into the main saucepan.
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8
Whisk the sauce over medium heat for 3-5 minutes until it thickens significantly and loses its 'floury' taste. It should be a glossy, thick custard consistency.
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9
Add the drained vegetables to the sauce and stir well to ensure every piece is thoroughly coated. Simmer for just 2-3 minutes—you want the vegetables to be heated through but still retain a firm snap.
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10
While the mixture is hot, spoon the piccalilli into warm, sterilized jars, ensuring there are no air pockets and that the vegetables are completely submerged in the sauce.
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11
Seal the jars immediately with vinegar-proof lids. Wipe the jars clean and store them in a cool, dark place.
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12
Allow the piccalilli to mature for at least 4 weeks before opening. This allows the harshness of the vinegar to mellow and the spices to fully penetrate the vegetables.
💡 Chef's Tips
Crucially, never use aluminum pans as the vinegar will react with the metal and ruin the flavor. For the best texture, ensure your vegetable pieces are uniform in size, roughly the size of a thumbnail. If you prefer a sweeter pickle, you can increase the sugar by 50g without affecting the preservation. Always use sterilized jars and non-metallic lids (or plastic-lined lids) to prevent corrosion from the vinegar. Don't skip the salting step; it is the secret to preventing a watery sauce and soggy vegetables.
🍽️ Serving Suggestions
Serve a generous dollop alongside a traditional British Ploughman’s lunch of crusty bread, sharp cheddar, and apple slices. It is the perfect acidic foil for a rich, jelly-topped pork pie or a warm Scotch egg. Spread it thinly inside a grilled ham and Swiss cheese sandwich for an incredible flavor boost. Pair it with cold leftover roast meats, particularly honey-glazed ham or roast beef, for a boxing day feast. Use it as a zesty condiment for fish and chips to cut through the richness of the batter.