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Tangy Piccalilli

Our piccalilli recipe has a great sharpness to it, if you want to give it a real kick, add some chillis to really heat things up!


Quantity provided should make 3-5 jars of piccalilli

  • 220g small pickling onions
  • 220g cauliflower florets
  • 220g green beans, trimmed and finely sliced
  • 220g courgette
  • 220g salt
  • 25g English mustard or mustard powder
  • 20g ground ginger
  • 20g curry powder - mild or hot according to taste
  • 20g ground turmeric
  • 15g black peppercorns
  • 500ml malt vinegar
  • 15g cornflour
  • 3 fresh red chilli peppers for an extra kick (optional)


Piccalilli is a great traditional British recipe, that remains popular on cold meats at Christmas and in sandwiches at picnics.

  1. Chop and Place all of your vegetables into a large mixing bowl adding the salt, and mix thoroughly until everything is coated.
  2. Cover your bowl with clingfilm and leave the vegetables overnight to allow the salt to extract the water.
  3. In lots of running water, thoroughly rinse your vegetables until all salt has been washed away, and leave them to dry.
  4. Add your vegetables and 300ml of your malt vinegar to a large pan, and bring to a simmer.As soon as the vinegar is simmering, throw in all of the other ingredients.
  5. When the vegetables have just started to soften (you want your piccalilli to have a crunch) add the remaining vinegar and stir in the cornflour.
  6. Simmer for a further 5 minutes before filling sterilised jars.
  7. Store your piccalilli in a cool dark place.