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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yikes similar to moms Italian end of growing season jambourght. probably spelled wrong and also her pickled eggplant , but da jar that killer great jar. gotta have one or 10. where do I find it checked Amazon no got.
Hi Joseph, it’s an old jam jar, I don’t believe you can buy them. Sorry!
Thought that looked an old fashioned fancy gift jar. Probably originally contained high quality preserves or marmalade, although would look pretty with a perfect jelly too. My Mother used to save them, too. But that was long ago when processing meant bpouring hot liquified wax ove the jelly or jam to seal it. That’ really dates me.
I remember my Mother’s big collection of lovely jars, so very well.
You’re partially correct, Mary Ann, the jar had jam, but it wasn’t anything expensive or high end. Hope you give the piccalilli a try!
Very nice recipe chef 👍👌👏. Mother use to make it, I will give it a go. Thank you for your effort 🌞😎.
You are much too kind, Jasson! Not a chef, but happy that you’re going to make it. I’m sure you’ll love it! Let me know!
I’ve never made any kind of pickles, but I do love them. Thanks for this interesting recipe!
As already discussed, I adore Picalilli – it was always in our relish tray for holidays when I was growing up. I never even thought to make it – and it seems so easy. It is a lovely condiment!
Interesting! I hadn’t heard of Piccalilli before. The mustard and turmeric must give it a nice kick…
It’s not spicy at all, if that’s what you mean, Frank. I think you’d like it a lot (if you like pickles/vinegar)!
This sounds so good! Being a Brit living in the USA, this would be my 1st choice to make….
This is a very good recipe. Very close to mustard picled I had as a kid. Only feedback I have is the 1 cup of sugar is hugely excessive. I recommend starting with 1/2 cup and add one tbsp until required taste is achieved. Other recipes have small amounts of allspice, ginger and mace which I might experiment with next time I make a batch.
Thanks, Christina!
Thank you, but I don’t know what you are reading regarding the 1 cup of sugar, Clancy? The recipe calls for ½ cup sugar, adding more as desired.
Hello. Thank you so much for this recipe. Tell me, what type of jars are in the fotos? They are lovely!
Hi Cathyanne, they are just old jam jars! I don’t even remember the name, but I love them, too!