Piccalilli (Mustard Pickles) Recipe

Name: Piccalilli (Mustard Pickles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g cauliflower; 250 g cucumbers; 250 g button onions; 250 g zucchini; 250 g runner beans; 400 g salt; 250 g white sugar; 4 teaspoons mustard powder; 2 teaspoons ground ginger; 2 teaspoons garlic powder; 1400 ml white vinegar; 60 g flour; 8 teaspoons ground turmeric

Servings: persons

250 g cauliflower
250 g cucumbers
250 g button onions
250 g zucchini
250 g runner beans
400 g salt
250 g white sugar
4 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons garlic powder
1400 ml white vinegar
60 g flour
8 teaspoons ground turmeric

1
Top and tail the cucumber, runner beans and zucchini.
2
Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
3
Remove, drain and let cool.
4
Halve the cucumber lengthwise and scoop out the seeds with a spoon.
5
Dice the flesh.
6
Halve the zucchini lengthwise and cut into 1/2 inch pieces.
7
Peel the onions and halve.
8
Break the cauliflower into florets.
9
Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
10
Pour about 3 1/2 litres of water over, cover and leave for a day.
11
Next day, drain the vegetables and rinse well under running water to remove all the salt.
12
Drain well.
13
In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
14
Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
15
Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
16
Bring to the boil and simmer for another 2 minutes.
17
Spoon into hot sterilised jars.
18
Fill to the top and seal with sterilised lids.

540

kcal

Calories

Fat

110

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

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 250 g cauliflower, 250 g cucumbers, 250 g button onions, 250 g zucchini, and more.

Yes, Piccalilli (Mustard Pickles) 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.

That's it — enjoy your meal!

Piccalilli (Mustard Pickles)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions