Home Made Piccalilli (also known as Mustard Pickle)
Home Made Piccalilli
Piccalilli is a classic English pickle that is perfect with cold meats, a ploughman’s Lunch, or a nice pork pie. Crunchy pickled vegetables in a spicy mustard sauce, Homemade Piccalilli is easy to make and tastes much better than shop-bought.
If stored in a cool dark place it will keep months, unopened, in fact I’m using a jar now I made back in 2018. Once opened, I store in the fridge.
I just lightly cook the vegetable, some people prefer to leave them raw,, however, if cooking them do keep an eye on them because it’s important they still have some crunch. I’ve noticed most piccalilli is quite finely chopped, I prefer to keep mine quite chunky.
If you fancy something to go with the Piccalilli Try this
A Real Pork Pie Recipe
Home Made Piccalilli
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 300 g cauliflower florets
- 150 g French beans or small pickling onions
- 250 g shallots
- 250 g courgettes or cucumber
- 75 g sea salt
- 4 tbsp plain flour
- 75 g sugar granulated
- 1 tsp turmeric
- 1 tbsp mustard powder
- 1 tsp ginger ground
- 500 ml vinegar malt
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Prepare the vegetables. Break the cauliflower into small florets, trim the beans and cut into short lengths. Peel and quarter the shallots or onions. Cut the courgettes into half or quarters length ways then thickly slice. If using cucumber cut in half lengthwise and scoop out the seeds with a teaspoon and discard, then cut in half again and slice.
- Layer the vegetables in a bowl sprinkling each layer with salt. Now toss them all together making sure they all coated with the salt. Cover and allow to stand for 24 hours.
- Next day drain the vegetables and rinse very well under cold running water. Drain and spread them out on a clean dry tea cloth to dry dry off a little.
- In the meantime mix the flour, sugar, mustard powder, turmeric and ginger together in a pan with a little of the vinegar to form a smooth paste. Make sure that you get the mixture lump free at this stage, this is important.
- Gradually stir in the remaining vinegar. Cook over a low heat stirring until the mixture comes to the boil and thickens.
- Add the vegetables and cook gently for 2-3 minutes. Spoon into hot sterilised jars and seal.
Category: Pickles, Recipes, Vegetarian,, Vegan & Free From
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Yes, thanks Paul, it’s very helpful and I’ll do that.
Cheers!
Joyce
Hi Joyce,
Flour gives a better mouthfeel, but cornflour will do fine, yiu may need to use slightly less, but the beauty of cornflour is you can adjust it and see the results instantly. Hope this helps.
Hello Paul,
Reading through this recipe it looks great, just like grandma used to make! However I’ve never thought of using flour to thicken the sauce, silly me … The only drawback there is my daughter-in-law’s coeliac syndrome. Do you think cornstarch (maïzena) or potato starch would have the same effect or would I have to change the quantities used?
Your advice would be greatly appreciated, as any pickles I make are grabbed immediately by my family of (pickle) gannets!
Joyce