A simple & delicious Homemade Piccalilli Recipe - A British Classic

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is natural but may increase cost.

cauliflower

🥗Healthier: broccoli

💰Cheaper: cabbage

Broccoli can provide similar crunch and flavor.

green beans

🥗Healthier: snap peas

💰Cheaper: frozen green beans

Frozen green beans are often less expensive and retain flavor.

Cut the medium-sized cauliflower into equally sized smaller pieces.

Place the chopped cauliflower into a large bowl.

Roughly cut up 2 carrots into smaller pieces and add to the bowl.

Cut up 1 large zucchini, removing the seeds, and add to the bowl.

Cut up 1 large shallot and 2 silver skin onions, halving the silver skin onions, and add to the bowl.

Cover the vegetables with 2 teaspoons of salt and mix well to coat them.

Place the vegetables in a colander or salad spinner to drain the water, elevating it above the bowl to catch the liquid.

Refrigerate the vegetables for several hours or overnight to draw out moisture.

Rinse the vegetables under cold water to remove excess salt and dry them using the salad spinner.

Measure out 500 mL of malt vinegar and 500 mL of apple vinegar and combine them in a large heatproof pan.

Add sugar (both brown and white) to the vinegar and heat on medium until dissolved, stirring until no grains remain.

Prepare a mixture of mustard powder, turmeric, and flour, and add some vinegar in stages to create a thin paste, then set aside.

Add the vinegar and sugar mixture to the stove and stir in the spice mixture, simmering for 10-15 minutes until thickened.

Check the sauce by lifting a spoon; it should leave a residue on the spoon when ready.

Add the drained vegetables to the pan and mix well.

If needed, add an extra 100 mL of vinegar to ensure the vegetables are submerged.

Taste the mixture and adjust seasoning with salt, pepper, or add 2 chopped dates for sweetness if desired.

Simmer the vegetables for about 5 minutes to start softening them.

Sterilize jars by placing them in an oven at 180°C for 10 minutes and boiling the lids for the same time.

Fill the sterilized jars with the homemade piccalilli, ensuring enough liquid covers the vegetables.

Use a small spoon to push down the vegetables to keep them submerged in the liquid.

Seal the jars with lids and label them with the date.

Store the jars in a cool dark place for 5 to 10 days to allow flavors to develop.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens