Homemade Piccalilli

This almost-traditional Piccalilli recipe holds a special place in my heart as it was the most popular preserve at my farmers’ market stall. It was the first preserve I brought to my stall which had been primarily a cake stall. The way these jars flew off the table meant that I kept bringing more and more chutneys and jams to nestle amongst the Victoria Sponges and brownies.

This curry spiked piccalilli was a particular star in the Autumn months as everyone was rushing to buy a jar for their relatives at Christmas. Even now, years since I hung up my farmers’ market apron (I’ll be back one day!!) I still get emails from past customers asking if I’m making a cheeky batch this year.

To be honest, I usually am. It wouldn’t be Christmas without piccalilli served alongside our cold cuts. And my version is just a little bit different to that which you can buy in so it’s well worth a try.

For starters, you may notice the vibrant colour. Not the usual garish yellow. And that’s due to my addition of purple cauliflower, as well as regular white cauliflower and Romanesco in the mix, plus my generous heaping of curry powder. That deep rich colour makes it looks absolutely gorgeous on the plate, spooned onto crackers with your favourite cheddar.

You can make piccalilli at any time of year but September/October works very well as if you allow the Piccalilli to rest for a few weeks, the vinegar has a chance to mellow and the spices are given room to breathe and really envelop the vegetables. Perfect for the festive season.

The only real labour of making a Piccalilli is the chopping of the vegetables which I like to be bite-sized so they can hunker down happily in a sandwich or on a cracker without overwhelming it. The vegetables should then be brined overnight which helps them retain their crunch. Then all that’s left to do the next day is to quickly pickle them in vinegar and sugar before submerging them into your delicately spiced curry dressing and potting.

Ingredients Needed

Cauliflower. We use a trio of cauliflower. White cauliflower, Romanesco and purple cauliflower. I love the added texture and colour this mix brings. You can absolutely just use white cauliflower.

Other vegetables. I use a mix of green beans, cucumbers and shallots. You could also swap some of the beans and cucumbers for carrots, runner beans or courgettes.

Red chilli. I just use one red chilli but if you want a bit more heat then add a second. Although I do remove the seeds.

Salt. Most of the salt is used for brining the vegetables overnight which gives them some added crunch. Nothing worse than a soggy piccalilli.

Apple cider vinegar. The apple cider vinegar I use has the mother and I buy it in bulk for all my preserves. It has quite a dark rich colour so that has contributed to the final colour of this piccalilli. However, you can substitute for regular apple cider vinegar or white wine vinegar.

Spices. This piccalilli is heavily spiced with mainly mustard powder but also a good helping of curry powder. I just love that flavour angle. We also ad in a little turmeric, ginger, nutmeg and allspice.

Sugar. Just regular white granulated sugar works well here.

Pepper. I like white pepper for the flavour here but you can use black pepper.

Cornflour (cornstarch). We use this starchy flour to thicken our sauce. Regular piccalilli uses wheat flour so by using cornflour we’re ensuring it’s gluten-free.

How To Make Piccalilli

For full recipe instructions go to the recipe card at the end of this post.

Cut the cauliflowers, shallots, green beans, cucumbers and chilli into bite sized pieces.

Place in a large bowl and toss with 50g of salt.  Cover and place in the fridge overnight.

The next day drain the vegetables and rinse with cold water to remove the excess salt.

Place the vegetables in a large preserving pan with the vinegar, nutmeg, allspice and sugar. Add the crushed garlic and the salt.

Bring to the boil, then turn down to simmer for 5 minutes.

Take off the heat then drain the vegetables into a colander sat on top of a large bowl so you can retain the liquid.

Whisk together the cornflour, turmeric, ginger, curry powder, mustard powder and pepper.

Add 100ml of the reserved liquid and whisk together to make a smooth thick sauce.

Pour the sauce into the preserving pan and with the heat on very low, slowly pour the rest of the reserved liquid into the sauce and simmer until thick and smooth.

Add the vegetables back into the sauce, stirring to coat thoroughly then turn off the heat.

Decant into sterilised jars and store in a cool dark place until needed.

What To Serve with Piccalilli

Piccalilli is great as part of a Ploughman’s Lunch or on a Cheeseboard.

Simply perfect accompaniment to Sausage Rolls or Pork Pies.

Heaped inside a cheese toastie or served with a Cheese Quiche.

More Preserves You’ll Love

This Christmas Ale Chutney is a rich sweet malty fruity chutney which tastes delicious over the festive season. It’s sweet, tart and spiced and an ideal accompaniment to cold meats and cheeses.

This Homemade Brown Sauce recipe is even better than the commercial stuff. Made with plums for a full fruity flavour but still with its familiar spicy personality and brilliant on a bacon sandwich.