Piccalilli
Bright, tangy, and irresistibly vibrant, this homemade piccalilli recipe is a quintessential British relish that delivers a flavorful punch. Featuring a medley of crunchy cauliflower florets, crisp green beans, and sweet carrots, this condiment is brimming with bold spices like turmeric, mustard seeds, ground ginger, and coriander that create its signature golden hue and aromatic depth. Perfectly balanced with vinegar and just a touch of sweetness, the mixture is thickened into a luscious sauce that clings beautifully to the vegetables. Ideal for adding zest to ploughman’s lunches, sandwiches, or cheese boards, this classic pickle transforms humble meals into gourmet delights. Prep ahead to let the flavors mature, and enjoy this small-batch recipe that’s guaranteed to brighten your table. Keywords: homemade piccalilli, British relish recipe, tangy vegetable pickle, turmeric mustard relish, easy condiment recipe.
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Recipe Information
Ingredients
- 500 grams Cauliflower (chopped into small florets)
- 200 grams Green beans (chopped into 1-inch pieces)
- 200 grams Carrots (peeled and diced)
- 50 grams Salt
- 500 milliliters White vinegar
- 200 grams Caster sugar
- 2 teaspoons Turmeric powder
- 2 teaspoons Mustard seeds
- 1 teaspoon Ground ginger
- 1 teaspoon Ground coriander
- 30 grams Plain flour
- 4 tablespoons Cold water
Instructions
In a large bowl, combine the cauliflower, green beans, and carrots. Sprinkle the vegetables with salt, toss to coat, and leave them for 24 hours in the refrigerator. This helps to draw out excess moisture.
The next day, rinse the vegetables thoroughly under cold water to remove the salt. Drain well and set aside.
In a large pot, add the vinegar, caster sugar, turmeric, mustard seeds, ground ginger, and ground coriander. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
Add the prepared vegetables to the pot. Reduce the heat to a simmer and cook for about 10–15 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.
In a small bowl, mix the plain flour with the cold water to form a smooth paste. Gradually stir this paste into the pot, ensuring there are no lumps.
Cook the mixture for another 5–7 minutes, stirring constantly, until it thickens to a sauce-like consistency and coats the vegetables evenly.
Remove the pot from the heat and allow the piccalilli to cool slightly. Transfer it into sterilized jars while still warm and seal tightly.
Let the piccalilli cool to room temperature before refrigerating or storing. For the best flavor, allow it to mature for at least a week before serving.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19984 mg | 869% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 226.5 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
