Piccalilli is a mustard based, mixed pickle creation originating in Britain. It goes well with a ploughman’s platter, in and with sandwiches, and anytime you’d have pickles or relish.
Originally published March 1, 2014.
This piccalilli recipe, although very British, is an adaptation of an Indian pickle.
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If you love pickled vegetables, this is for you; although I didn’t make it as sweet as the original recipe. I adapted an old Mrs. Beeton recipe, but omitted the cabbage and green tomatoes, to make it more like the Hayward’s brand piccalilli I have bought in the past.
Here’s a great example of how to use piccalilli!
What is Piccalilli?
Piccalilli is made with garden vegetables that are popular in the UK, along with a vinegary, but slightly thickened yellow sauce (from mustard and turmeric powders).
Vegetables usually include cauliflower, gherkins or small cucumbers, pearl onions, and other seasonal vegetables. Also, piccalilly is just a misspelled version of piccalilli, as there is no y in the word.
Piccalilli is great served alongside a sandwich, in a sandwich (see my ham sandwich below), or as part of a traditional Ploughman’s lunch, which consists of cheese, bread and pickles or chutney, and happens to be a delicious, light lunch. I hope you try the recipe for this delicious ham, piccalilli and cucumber sandwich.
Want to explore more delicious English food?
Check out these 11 English recipes.
Is Piccalilli the Same as Pickle Relish?
While piccalilli and relish are similar in some ways, they are not the same thing. Piccalilli has larger pieces of vegetable, and is more diverse in its ingredients. Some people call it piccalilli relish, but it’s more than a relish! Give it a try with this easy, 7 step recipe, and I think you’ll agree.
Piccalilli Recipe
Adapted from Mrs. Beeton’s Book of Cookery & Household Management. Makes about three 12 oz jars.
FULL PRINTABLE RECIPE BELOW
Ingredients
- cauliflower
- gherkins, or Persian cucumbers
- white pearl onions
- Kosher salt
- vinegar
- sugar
- mustard powder
- turmeric
- cornstarch (cornflour in UK)
Step by Step Directions
Special equipment: jars (you can buy them or just use old jam or pickle jars as I did)
- Combine all the vegetables in a large bowl and sprinkle with the Kosher salt and leave for 24 hours.
THE NEXT DAY
- Rinse thoroughly in a colander, then drain well. (I tasted the cucumber and it was very salty, so I soaked the veg for about half an hour). I would recommend you do the same to avoid super salty pickles.
- Combine the sugar, mustard, turmeric and cornstarch in a large bowl, and mix to a paste with some of the vinegar.
- Put the remaining vinegar in a pot and bring to a boil. Pour some vinegar into the paste, and return the the liquid back into the pot and boil for 3 minutes.
- Remove from heat and add the drained vegetables.
- Mix well.
- Pack into clean jars and seal at once. (You can process the jars if you like.) Keep refrigerated if you do not process them.
Enjoy with sandwiches, and any way you like to eat pickles.
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Piccalilli ~ English-style Pickles (Cauliflower, Onions and Gherkins) in Mustard
A classic British pickle combination with mustard sauce.
Ingredients
- 1 small, firm cauliflower, broken into florets
- 6 gherkins, or 3 Persian cucumbers, which I used because I couldn't find gherkins
- 1 1/2 cups (10 oz) small, white pearl onions (or 1 large onion, chopped)
- 2 Tbsp (1 oz) Kosher salt
- 1 1/2 cups (12 oz) vinegar (I used half apple-cider and half 10% spirit vinegar)
- 1/2 cup (4 oz) sugar (use up to 1/2 cup or 4 oz more for sweeter pickles)
- 2 tsp mustard powder
- 1 tsp turmeric
- 2 T bsp cornstarch (cornflour in UK)
Instructions
Combine all the vegetables in a large bowl and sprinkle with the Kosher salt and leave for 24 hours.
THE NEXT DAY
- Rinse thoroughly in a colander, then drain well. (I tasted the cucumber and it was very salty, so I soaked the veg for about half an hour). I would recommend you do the same to avoid super salty pickles.
- Combine the sugar, mustard, turmeric and cornstarch in a large bowl, and mix to a paste with some of the vinegar.\
- Put the remaining vinegar in a pot and bring to a boil.
- Pour some vinegar into the paste, and return the the liquid back into the pot and boil for 3 minutes. Remove from heat and add the drained vegetables. Mix well.
- Pack into clean jars and seal at once. (You can process the jars if you like.) Keep refrigerated if you do not process them.
Notes
Special equipment: jars (you can buy them or just use old jam or pickle jars as I did)
Nutrition Information:
Yield: 21 Serving Size: 1Amount Per Serving:Calories: 20Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 124mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
Nutrition information is only estimated.
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A very wet park entrance.
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hOW LONG DO THEY KEEP
If you pack them in jars and the jars seal (and you keep them in the fridge) or if you process the jars, it will keep for a year or more. If you just keep it in the fridge, I would say use it within a few weeks. It’s pickled so won’t go back quickly.