Piccalilli Recipe


  • Makes 5 x 450g jars
  • Easy

This relish will perk up any sarnie or pie, and only needs a little chopping and time to work its magic



  • courgettes 300g
  • cauliflower 300g
  • broccoli 300g
  • green beans 200g, trimmed
  • small round shallots 200g, peeled and quartered through the root
  • fine sea salt 2 tbsp
  • cornflour 4 tbsp
  • English mustard powder 2 tbsp
  • yellow mustard seeds 2 tbsp
  • cumin seeds 2 tsp, crushed
  • coriander seeds 2 tsp, crushed
  • ground turmeric 4 tsp
  • ground ginger 1 tbsp
  • cider vinegar 1 litre
  • caster sugar 300g


  • Step 1

    Cut the courgettes, cauliflower and broccoli into similar-sized pieces, small or larger depending on how chunky you like your piccalilli.

  • Step 2

    Put all the vegetables and salt in a large bowl and toss well together. Cover and leave overnight.

  • Step 3

    The next day, drain the brined veg in a colander and rinse well in cold water. Drain well again, then tip into a large bowl.

  • Step 4

    Put the cornflour, mustard powder, mustard seeds, cumin, coriander, turmeric, ginger and 120ml of the vinegar in a bowl and stir to a runny paste. Put the rest of the vinegar and sugar in a pan and heat gently until the sugar has dissolved. Pour the hot vinegar over the paste, whisking until loosened, then pour everything back into the pan and whisk until it comes to a simmer and starts to thicken. Simmer for 2-3 minutes then pour over the veg and mix well. Spoon into sterilised jars, seal and leave in a cool, dark place for at least 3-4 weeks for the flavours to develop. Once opened, keep in the fridge and consume within 2-3 weeks.