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Piccalilli Recipe

Piccalilli Recipe


Makes 500g


 ½ small cauliflower, cut into florets

¼ cucumber, peeled and thinly sliced

 1 onion, peeled and sliced

1 carrot, peeled and sliced

25 g fine salt

1tbsp all-purpose flour

150ml apple cider vinegar

115g sugar

¼ tsp turmeric

¼ tsp ground ginger

1 tsp mustard powder

Ground black pepper


In a large mixing bowl, combine the vegetables with the salt and leave to stand overnight. 

Lightly rinse the next morning and pat dry.

Mix the flour with some of the apple cider vinegar to form a smooth paste. Using a saucepan, suitable to contain the amount of vegetables.

Heat the remaining vinegar in the saucepan, add the sugar, spices and mustard powder, bring the mixture to the boil, stirring constantly.

Add the vegetables to the pan and season well with black pepper.

Bring back to the boil, reduce the heat and simmer, uncovered for 5-10 minutes.

Remove the pan from the heat and slowly add the flour mixture, place the pot back on the heat and cook for 5 minutes until the mixture thickens.

Remove from the pot and transfer to sterilised jars. Cover with an airtight lid and store for 6 months. Enjoy as part of an alfresco lunch, picnic or snack plate.

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