Easy piccalilli

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

  • Prep:15 mins
    Cook:10 mins
    plus 4 hrs salting and pickling
  • Easy

Nutrition per serving

  • kcal 14
  • fat 0.2g
  • saturates 0g
  • carbs 3g
  • sugars 2g
  • fibre 0.2g
  • protein 0.4g
  • salt 0.04g


  • 500g cauliflower, cut into small florets
  • 200g courgette, cut into small chunks
  • 100g green beans or French beans, trimmed and cut into small pieces
  • 200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved
  • 600ml malt vinegar
  • 3 tbsp English mustard powder
  • 1 tbsp coriander seeds
  • 2 tbsp black or yellow mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 4 tbsp plain flour
  • 200g caster sugar
  • 2 bay leaves


How to sterilise jars

To sterilise jars, run them through the dishwasher, or wash well in hot soapy water, rinse then dry in a low oven. If you’re pickling and recycling old jam jars, it’s important to cover the pickle with a wax disk first, so the metal lid doesn’t react with the vinegar 



  1. Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well. 

  2. Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste. 

  3. Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks. 

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