A classic English pickle, Piccallili is made using lightly picked vegetables and has a spicy, aromatic sauce. This piccalilli recipe is easy to make and is far superior than any shop bought piccalilli.

Makes approx 2.25kg - 3 medium preserving jars.

Ingredients and Method


  • 1 Large Cauliflower, cut into florets
  • 2 Large Onions, peeled, quartered and finely sliced (or use pickling onions)
  • 900g Mixed Vegetables such as courgettes, runner beans, carrots and green beans cut into bite-sized pieces
  • 60g Sea Salt
  • 225g Granulated Sugar
  • 900ml Ready-spiced Pickling Vinegar
  • 60g English Mustard Powder
  • 2 tbsp Plain Flour
  • 1 tbsp Tumeric


  1. Put all the vegetables in a large non-metallic bowl.
  2. Dissolve the salt in 1.2 Litre (2 pints) of water and pour the brine over the vegetables. Put a plate on top of the vegetables to keep them submerged and leave for 24 hours.
  3. The next day, drain the vegetables in a colander and rinse in cold water.
  4. Bring a large pan of water to the boil, add the vegetables and blanch for about 2 minutes. Do not over cook them as they should be crunchy.
  5. Drain and refresh in cold water to halt the cooking process.
  6. Put the flour, sugar, turmeric and mustard powder in a small bowl and mix in a little of the vinegar to make a paste.
  7. Put it in a large stainless steel saucepan along with the remaining vinegar, bring to the boil and stir continuously so no lumps appear.
  8. Reduce the heat and simmer for about 15 minutes.
  9. Add the vegetables to the sauce and stir well so they are all coated.
  10. Ladle into warm sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, seal and label.
  11. Store in a cool dark place. Allow the flavours to mature for 1 month and refrigerate after opening.
  12. Keeps for 6 months if the jar has been processed.

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