Easy piccalilli served in a jar

Easy piccalilli

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(2 ratings)

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


Makes 3 x 500ml jars

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

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per tbsp

  • kcal14
  • fat0.2g
  • saturates0g
  • carbs3g
  • sugars2g
  • fibre0.2g
  • protein0.4g
  • salt0.04g
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  • 500g cauliflower, cut into small florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 200g courgette, cut into small chunks



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 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



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 4 tbsp plain flour
  • 200g caster sugar
  • 2 bay leaves


  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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Comments, questions and tips

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6th Jan, 2020
I’m a Piccalilli first timer so chose this simple recipe, which was quick and easy. It was made two weeks before Christmas, and the first jar was opened on Boxing Day, it was delicious, so no concerns about opening the jars early. I’ll be making another batch this week but will leave it to mature for longer this time and I’m sure it will taste even better.
9th Jun, 2020
could white wine or cider vinegar be used to make it gluten free?
lulu_grimes's picture
10th Jun, 2020
hello, Yes you can use a different vinegar but make sure the one you choose is acidic enough to act as a preservative. Malt and cider vinegar are usually the same, wine vinegar can be more acidic. I hope this helps, Lulu
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