Piccalilli Recipe

Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 ounces table salt; 3 1/2 pints cold water; 10 1/2 ounces small cauliflower florets; 8 ounces white pearl onions, peeled; 8 ounces cucumbers, deseeded and cut into large chunks; 2 teaspoons capers in brine, drained and well rinsed; 7 fluid ounces dark malt vinegar; 7 fluid ounces white wine vinegar; 2 ounces caster sugar; 1 teaspoon pickling spices; 4 tablespoons all-purpose flour; 2 ounces butter; 2 teaspoons ground turmeric; 1 1/4 teaspoons mustard powder; fresh ground black pepper

Servings: persons

4 1/2 ounces table salt
3 1/2 pints cold water
10 1/2 ounces small cauliflower florets
8 ounces white pearl onions, peeled
8 ounces cucumbers, deseeded and cut into large chunks
2 teaspoons capers in brine, drained and well rinsed
7 fluid ounces dark malt vinegar
7 fluid ounces white wine vinegar
2 ounces caster sugar
1 teaspoon pickling spices
4 tablespoons all-purpose flour
2 ounces butter
2 teaspoons ground turmeric
1 1/4 teaspoons mustard powder
fresh ground black pepper

1
First you need to make a salt brine.
2
In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
3
Add all the vegetables and capers.
4
Put a plate onto the vegetables to make sure they stayed submerged in the brine.
5
Cover and keep in the fridge for 24 hours.
6
Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
7
Bring to the boil, reduce the heat and cook for 15 minutes.
8
Leave to cool.
9
The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
10
Place the rinsed vegetables into a pan, cover with cold water.
11
Bring to the boil then reduce the heat to a gentle simmer.
12
Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
13
In another pan, melt the butter, add the flour and stir thoroughly.
14
Cook gently for 5 minutes taking care not to burn the flour.
15
Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
16
Add the turmeric, mustard powder and black pepper stir well.
17
You should now have a brightly colored, thick sauce.
18
Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
19
Pour into sterilized jars and seal.
20
Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
21
Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 ounces table salt, 3 1/2 pints cold water, 10 1/2 ounces small cauliflower florets, 8 ounces white pearl onions, peeled, and more.

Yes, Piccalilli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Piccalilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions