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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Thank you for this recipe, I can’t wait to make it. Here are 2 probably silly questions: what size jars? And if I were to process in a water bath canner, how long to process? I guess I have 3 questions, how long does it last after canning?
Thanks again!
Hi Gabrielle, I would have at least 3 jars ranging from 8-14 ounce size. It really depends on how small your pieces are cut and how tightly you pack the jars. I didn’t process them, but 10 minutes in a boiling water bath would be fine. The piccalilli will last as long as any pickles, but I wouldn’t keep them longer than one year. My jars are gone within weeks! :)
Hi there,
I have a silly question. I love making all things pickled but have never used cornstarch in them. I’m looking at making this (looks divine!) and was wondering if you could tell me the purpose of the cornstarch? Thank you so much! 😊💕
Hi Jennifer, I don’t know if you’ve ever had piccalilli before, but it’s sort of like a chutney. The cornstarch makes a lovely “sauce” that coats the pickles! It’s so good! :) Let me know if you try it, and not a silly question at all, btw! CC
Thanks for your reply! I haven’t had it, but I saw an article talking about it and thought it sounded delicious! That makes sense about the cornstarch. How would you say this differs in flavor to regular pickled veggies?
You can definitely tell a piccalilli from regular pickles. I love pickles so I love piccalilli. Great with a ploughman’s lunch or in a sandwich, too!
WHY DO YOU NOT HAVE A PRINTER VERESION OF THE RECIPE ? I NEED TO BE ABLE TO ROUND UP THE INGREDIENTS BEFORE MAKING THEM. I DO NOT HAVE MY COMPUTER IN THE KITCHEN OR OUTDOORS WHERE I DO MY CANNING ,SO I NEED A RECIPE THAT I CAN LOOK AT TO MAKE SURE I DON,T MISS A STEP.
PLEASE DON’T YELL AT ME! There is now a printable recipe, however, you could have used pencil and paper to write down the few ingredients and steps needed in this recipe. I am giving FREE recipes here and don’t think I deserve to be berated in this manner.
Hear Hear Christina, well said. Many Many thanks for all you’re wonderful recipes and all the time you put towards this site it is very much appreciated by all the rest of your followers.
THANK YOU, Pauline! That means a lot to me! 💜
If this happens to me, and I need to have the recipe in front of me, I take a photo with my phone, then I have the phone with me – wherever I am! Or, I would take a screenshot and print it out that way to have a paper copy. Just needs a little imagination!
I so agree with you Christina, absolutely no need for all capital letters.
Just like Pauline says, thank you so much for all the delicious recipes – I have made many of them, and I am very grateful for them being tried and tested too ..!
Thank you.
Val (UK)
Thank you so much for your support, Val! I appreciate it very much!
One question. I have made pickles, they need to sit for awhile, for the cucumbers to “pickle” in the vinegar and taste right. My husband is from New Zealand and would love this!!! After this is made, can he eat it right away, or does it have to sit a awhile to pickle before it is done? Thank you
Yes, it’s good to eat right away, BUT, will only improve when left awhile, Heather. :) Enjoy!
The ingredients look similar to Chow Chow Relish I used to get in New Zealand. I don’t live there now, so I’ve been slowly going through the single jar of it that my parents brought me over, so now I have a better idea of how much to add thanks to your recipe. Thanks! I’ll give it a go. Now, the one question I do have is you said you didn’t make it as sweet as the one you found in another recipe book. How much sugar went into that one? The reason I ask is I think the relish I do have is kinda sweet, but it’s a really nice blend of sweet and tart.
Oh goodness, Raewyn! I honestly don’t remember which other recipe I was referring to, since I didn’t end up using it. Here’s an idea: write down what you use the first time you make it (make a small batch) and then make adjustments from there. I have never heard of Chow Chow relish, but I hope you manage to get the flavor you’re looking for!! Good luck!
You mentioned a recipe book in your original post. “adapted from Mrs. Beeton’s Book of Cookery & Household Management’. I will definitely give the recipe you wrote down a go one of these days and will let you know. I’ve almost scraped my existing jar clean!
Oh I misunderstood as you said, “another recipe book”. I included the extra sugar in the recipe when I said to add up to 4 more ounces of sugar. Hope that helps!