Piccalilli Recipe

Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 lb small pickling onions or 1 lb shallot, peeled; 1 lb cauliflower floret; 1 lb runner beans, trimmed and finely sliced; 1 lb cucumber, seeded and cut into half-inch dice; 1 lb pumpkin, peeled,seeded & cut in half-inch dice; 1 lb zucchini, cut in half-inch dice; 1/2 lb salt (for brining); 1 ounce mustard powder; 1 ounce ground ginger; 1 ounce curry powder, mild or hot; 1/2 ounce ground turmeric; 1 ounce cornstarch; 1 ounce black peppercorns; 1 3/4 pints malt vinegar

Servings: persons

1 lb small pickling onions or 1 lb shallot, peeled
1 lb cauliflower floret
1 lb runner beans, trimmed and finely sliced
1 lb cucumber, seeded and cut into half-inch dice
1 lb pumpkin, peeled,seeded & cut in half-inch dice
1 lb zucchini, cut in half-inch dice
1/2 lb salt (for brining)
1 ounce mustard powder
1 ounce ground ginger
1 ounce curry powder, mild or hot
1/2 ounce ground turmeric
1 ounce cornstarch
1 ounce black peppercorns
1 3/4 pints malt vinegar

1
Put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
2
Cover and leave overnight.
3
Drain and rinse the vegetables under RUNNING cold water.
4
Dry.
5
Put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
6
Bring to the boil and simmer till just tender.
7
(Not soggy!) Mix the cornflour with the rest of the vinegar and add to the pan.
8
Mix together and simmer for 5 minutes.
9
Turn into hot sterilised jars, seal and cool.
10
Store for 3 months in a cool, dark cupboard before eating.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 lb small pickling onions or 1 lb shallot, peeled, 1 lb cauliflower floret, 1 lb runner beans, trimmed and finely sliced, 1 lb cucumber, seeded and cut into half-inch dice, and more.

Yes, Piccalilli falls under the Vegetarian 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.

Piccalilli

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