Piccalilli ~ English-style Pickles (Cauliflower, Onions and Cucumbers) in Mustard
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
Special Equipment
- 3 jars
Ingredients
- 1 small cauliflower firm, broken into florets
- 6 gherkins (or 3 Persian cucumbers)
- 1 ½ cups small, white pearl onions (or 1 large onion, chopped)
- 2 Tbsp Kosher salt
- 1 ½ cups vinegar (I used half apple-cider and half white vinegar)
- ½ cup sugar (use more for sweeter pickles)
- 2 tsp mustard powder
- 1 tsp turmeric
- 2 Tbsp cornstarch (cornflour in UK)
Instructions
Day 1:
- Combine all the vegetables in a large bowl and sprinkle with the Kosher salt.
- Leave for a full 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
LA Living…
A very wet park entrance.
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I come from some PA German stock and we love pickled things! Mostly pickles, but I do love a giardiniera and three bean salad too. I’ve never heard of this mustard based Piccalilli. It looks good! I think it would be good on a hot dog or burger too. :)
Oh, I LOVE it on hot dogs, and I’m sure it would be good on hamburgers too, but I don’t like them. I love that it’s not sweet, just very vinegary! Give it a try, it’s so easy, Mindy!
Hiya.
I see that you took a recipe and removed cabbage and tomatoes.
So, I see that it is open for change.
What do you think about removing the cauliflower as well, and subbing in corn?
I’m on the hunt for a corn relish recipe that is a little ‘more’ than the average corn relish.
Thanks!
Sorry, I forgot to add that I’d like to put in some hot peppers as well.
(I’m nervous about simply making up my own recipe *chuckle*)
Just put a little of the hot peppers the first time, Maija. Every time you make something, write down exactly what you did so that you can make changes the next time, if needed (this is my biggest mistake)! Good luck!
I would give it a try, Maija! Why not? Let me know how it turns out!
Thanks so much for getting back to me!
Would you say the texture/viscosity/thickness is good to use as a corn relish on hot dogs?
Goofy question?
I have actually put piccalilli on hot dogs, so YES! ;)
I am lucky enough to have a store called Pirate O’s near me in Utah, and guess what, it stocks Hayward’s Piccalilli! My husband (a Utahn!) has never tried it, so we are going to pick up a jar this weekend, and if he likes it (who wouldn’t) I will DEF try your recipe! My Dad loved the stuff, and we were never without a jar. Husband asked what you would eat it with, so from memory (haven’t had it in years and years) I said, cold beef, sausages, cheese – any other ideas? Thanks again for your terrific posts.
A Ploughman’s lunch is one of my favorites, but any time you eat pickles, really! Goes great as part of an appetizer plate with cheese, crackers, etc. Let me know what your husband thinks of it!
Haywards is the most popular commercial brand here in Britain, but we’re lucky where I am as we have farmers markets where there are great selections of homemade piccalilli to choose from
Yes, I know Haywards, but I didn’t like the “extra” ingredients when I bought it last time without checking. You are very lucky!!
Wow, I’ve never heard of this! I love pickled stuff!
It’s a MUST try for you, Adair!
Dear Christina,
This is such a wonderful recipe. I have never heard of this before, but must be very good. Love pickles and for that matter anything pickled is an added flavor to your recipes. I love cauliflower and onions pickled, it reminds me of the Italian jar of Giardiniera. Thank you for sharing this interesting dish. Blessing..Dottie :)
It’s like an English version of giardiniera, Dottie! The mustard sauce is a little thick, and although different than the Italian version, it is also very delicious! Thanks so much for stopping by!
I’ve never eaten picalilli, they sounds really delicious. I always love a good pickle or pickled vegetable with my meal.
If you like pickles, you’d definitely love Piccalilli!
I grew up eating piccalilli – it was always a part of the relish tray for every single holiday. Glad to have a recipe, as I cannot find it here in the U.S. Southwest. It was easily found in New England. ~ David
Is it made the same way in New England, with mustard? I like Hayward’s Piccalilli, but just realized it has some ingredients I do not want to ingest, so I decided to make my own…always the best idea! :) CC