How to Make Piccalilli – A Classic British Pickle with a Tangy Twist

--- published by foodie Parmod.

Piccalilli is a vibrant, tangy, and slightly spicy mustard pickle that has been a beloved part of British cuisine for generations. This chunky relish, bursting with crunchy vegetables and a rich yellow hue, is the perfect companion for pork pies, sausages, cold meats, and ploughman’s lunches.

If you’ve only tried shop-bought versions, making your own piccalilli at home will be a game-changer. It’s not only tastier but also customisable to your own spice preference and texture. Best of all, it’s a brilliant way to preserve seasonal vegetables.

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What Is Piccalilli?

Piccalilli is essentially a British interpretation of South Asian pickles, created during the colonial period. It features chopped vegetables (usually cauliflower, onions, gherkins, and beans) in a tangy mustard and turmeric-spiced sauce thickened with flour or cornflour.

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Ingredients (Makes approx. 3–4 medium jars)

1 small cauliflower, broken into small florets

150g green beans, trimmed and chopped

2 carrots, peeled and diced

1 courgette, diced

1 small onion, finely chopped

50g salt

600ml malt vinegar

3 tbsp plain flour

3 tbsp English mustard powder

1 tbsp ground turmeric

1 tbsp ground ginger

2 tsp crushed yellow mustard seeds (optional)

150g granulated sugar

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Equipment You’ll Need

Large bowl

Large saucepan

Sieve or colander

Sterilised jars with lids

Wooden spoon or whisk

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Method: Step-by-Step

1. Prepare and salt the vegetables

Place all the chopped vegetables in a large bowl. Sprinkle with the salt, mix well, then cover and leave to sit overnight (or at least 8 hours). This helps to draw out moisture and improves the final texture.

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2. Rinse and drain

After soaking, thoroughly rinse the vegetables under cold water to remove the salt. Drain well and set aside.

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3. Make the spiced vinegar

In a large saucepan, heat 500ml of the vinegar (reserve 100ml for later) with the sugar. Stir gently until the sugar dissolves. Keep the heat low to avoid boiling.

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4. Mix the spices and flour

In a separate bowl, mix the flour, mustard powder, turmeric, ginger, and mustard seeds (if using) with the remaining 100ml of cold vinegar. Whisk until smooth.

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5. Thicken the sauce

Slowly pour the spice mixture into the warmed vinegar and sugar, stirring constantly to avoid lumps. Continue cooking on low heat for a few minutes until the sauce thickens to a smooth paste.

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6. Add the vegetables

Add the drained vegetables to the sauce. Stir to coat all the veg evenly. Cook gently for 5–10 minutes, stirring regularly, until the vegetables are tender but still crisp.

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7. Pot and seal

Spoon the hot piccalilli into warm, sterilised jars, pressing down to remove air bubbles. Seal tightly and allow to cool.

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8. Mature before eating

Piccalilli tastes best when left to mature for at least 2–4 weeks in a cool, dark cupboard. Once opened, keep it refrigerated and use within 2 months.

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Serving Suggestions

With a ploughman's lunch (cheese, ham, crusty bread)

On a pork pie or sausage roll

Alongside a festive cold meats platter

As a zingy topping for grilled sausages or burgers

Mixed into potato salad for extra flavour

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Tips for the Perfect Piccalilli

Don’t overcook the veg – piccalilli should retain its crunch.

Want it spicier? Add chilli flakes or hot mustard.

Use cornflour instead of plain flour for a gluten-free version.

Always use clean utensils when serving from the jar to preserve freshness.

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Storage

Unopened jars will keep for up to 6 months.

Once opened, store in the fridge and consume within 2 months.

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Final Thoughts

Making your own British piccalilli is a satisfying and flavourful way to elevate your cheese boards, sandwiches, and cold dishes. The combination of crunchy vegetables and mustardy tang is irresistible – and once you've made your own, you may never go back to the supermarket version.

Why not gift a few jars during the festive season or pair it with other preserves in a homemade hamper?

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--- write ✍️ by foodie Parmod.