📝 About This Recipe
A vibrant, mustard-yellow jewel of British preservation, this Piccalilli is the perfect marriage of crunchy garden vegetables and a bold, aromatic spiced sauce. Originating from 18th-century interpretations of Indian pickles, this version balances the sharp tang of malt vinegar with the earthy warmth of turmeric and ginger. It is an essential companion to a traditional ploughman's lunch, offering a sophisticated crunch that elevates any cold meat or cheese board.
🥗 Ingredients
The Vegetable Base
- 1 large head Cauliflower (broken into very small, bite-sized florets)
- 1 large English Cucumber (peeled, deseeded, and diced into 1cm cubes)
- 200 grams Shallots (peeled and quartered)
- 150 grams Green Beans (trimmed and cut into 1cm pieces)
- 2 medium Carrots (peeled and diced into 1cm cubes)
- 50 grams Fine Sea Salt (for drawing out moisture)
The Spiced Sauce
- 600 ml Malt Vinegar (high quality for best flavor)
- 4 tablespoons English Mustard Powder (Colman's is traditional)
- 1 tablespoon Ground Turmeric (for that iconic yellow color)
- 1 tablespoon Coriander Seeds (crushed lightly in a mortar)
- 1 tablespoon Yellow Mustard Seeds (whole)
- 1 tablespoon Ginger (freshly grated)
- 25 grams Cornflour (to thicken the sauce)
- 150 grams Granulated Sugar (to balance the acidity)
- 2 tablespoons Honey (for a glossy finish and floral note)
👨🍳 Instructions
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1
Place all the prepared vegetables (cauliflower, cucumber, shallots, beans, and carrots) into a large glass or ceramic bowl. Avoid metal bowls as the salt and vinegar can react with them.
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2
Sprinkle the 50g of sea salt over the vegetables and toss thoroughly to ensure every piece is coated. Cover with a clean tea towel and leave at room temperature for 24 hours. This draws out excess water, ensuring your vegetables stay crunchy in the finished pickle.
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3
After 24 hours, rinse the vegetables thoroughly under cold running water to remove all traces of salt. Drain them well and pat dry with a clean kitchen towel.
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4
In a small bowl, whisk together the mustard powder, turmeric, crushed coriander seeds, mustard seeds, and cornflour with about 100ml of the malt vinegar until a smooth, lump-free paste forms.
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5
Pour the remaining vinegar, sugar, honey, and grated ginger into a large stainless steel saucepan. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.
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6
Slowly whisk the spice paste into the hot vinegar mixture. Continue to cook over medium heat, whisking constantly, for about 5 minutes until the sauce thickens and becomes glossy. It should be thick enough to coat the back of a spoon.
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7
Add the drained vegetables to the saucepan. Stir gently to ensure every piece of vegetable is thoroughly smothered in the thick, golden sauce.
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8
Simmer the mixture for just 2-3 minutes. You want the vegetables to be heated through but still retain a distinct 'snap' and crunch; do not overcook them.
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9
While the piccalilli is hot, carefully spoon it into warm, sterilized jars. Ensure there are no air pockets by tapping the jars gently on the counter.
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10
Seal the jars immediately with vinegar-proof lids. Wipe the jars clean and store them in a cool, dark place for at least 4 weeks before opening. This 'maturing' time allows the harshness of the vinegar to mellow and the spices to penetrate the vegetables.
💡 Chef's Tips
Cut your vegetables into uniform, small pieces; the cauliflower florets should be no larger than a thumbnail for the best texture. Do not skip the 24-hour salting process, as this is the secret to a crunchy pickle rather than a soggy one. Ensure your jars are properly sterilized in the oven or dishwasher to prevent spoilage. If you prefer a spicier kick, add a teaspoon of dried chili flakes or a finely chopped bird's eye chili to the sauce. Always use a non-reactive (stainless steel or enamel) pot to prevent a metallic taste from the vinegar.
🍽️ Serving Suggestions
Serve a generous dollop alongside a thick slice of pork pie or a Scotch egg for a classic British snack. Pair with a sharp Cheddar or a creamy Stilton on a rustic sourdough cracker. It acts as a fantastic foil to fatty meats like honey-glazed ham or roast pork belly. Enjoy with a glass of crisp dry cider or a traditional English Ale to complement the vinegar tang. Stir a spoonful into a potato salad for an unexpected, zesty flavor boost.