Sweet, crunchy piccalilli

Sweet, crunchy piccalilli


177 people made this

About this recipe: This tastes a hundred times better than anything you could buy in the shops. Amazingly it tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavours to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste. Vegetables can be varied according to personal preference; red peppers and sweetcorn are suggestions.

Tomsmum Yorkshire, England, UK

Makes: 8 (12 oz) jars

  • 1 large cauliflower, broken into 1cm florets
  • 3 medium onions, 1cm dice
  • 3 large carrots, quartered lengthways then .5cm slices
  • 1 cucumber, peeled and de-seeded, 1 cm dice
  • 200g fine beans, sliced
  • 100g salt
  • 75g plain flour
  • 13g mild curry powder
  • 13g turmeric
  • 40g mustard powder
  • 26g ground ginger
  • 565g sugar
  • 1 litre white (distilled) malt vinegar

Prep:1hr  ›  Cook:30min  ›  Extra time:1day marinating  ›  Ready in:1day1hr30min 

  1. Place all prepared veg in a large bowl, toss with the salt, and leave for 24 hours. Then RINSE VERY WELL in several changes of water. Drain well by leaving in colander for half an hour.
  2. After rinsing and draining the veg well, put sifted flour and spices into a large pan and gradually add the vinegar, blending well to a smooth paste with no lumps (very important). Add the rest of the vinegar and the sugar and bring to the boil stirring all the time till thick.
  3. Add the prepared vegetables and bring back to the boil for 2 minutes. Remove from heat, pot into warm, sterile jars (to top) and seal immediately.
  4. Leave for 1 month, to allow it to mature, before eating. Can apparently be kept unopened in a cool, dark place for 18 months, although I can't verify this. Great in sandwiches, with cheese and cold meats, etc.

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Reviews (34)


I made this in January of this year 2011,I opened a jar today 8 months on and it is just fab!It seems the longer you keep it the nicer it gets! Im just adding a bit on here it is now 14 months since I made this and it just gets better and better I would nearly go so far as to advise anyone to leave the jars up to a year before opening them,it wont go off! - 14 Sep 2011


This won me first prize in the village show. Love it- our new favourite pickle recipe! - 24 Jul 2012


I made this today for Christmas, and the sauce was delicious, not sure I can resist opening a jar before December. I used 1lb each of cauliflower, onion and courgette with 1/2lb fine beans and a large red pepper for added colour, and the sauce made as listed was just right for this volume of vegetables. Travellingchef - fine beans are very thin green beans, I've not actually seen them in a piccallili before, but decided to include them for colour as I had some. - 19 Aug 2012

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