Bright yellow, tangy, and packed with crunchy vegetables, traditional piccalilli is a beloved British condiment that adds character to many meals. Whether served alongside a ploughman’s lunch, spooned over cold meats, or enjoyed with a slice of cheddar, piccalilli brings a vibrant burst of flavour to the plate. This classic mustard pickle is easy to prepare at home and is a great way to preserve seasonal vegetables. A traditional piccalilli recipe UK style typically includes cauliflower, onion, and gherkins, combined with mustard, vinegar, and turmeric for its signature taste and color. Making piccalilli at home also allows for customising ingredients and adjusting spice levels to suit your preference.
What Is Traditional Piccalilli?
Traditional British piccalilli is a type of chunky mustard pickle, thought to have evolved from Indian pickles introduced to Britain during the colonial period. It blends chopped vegetables with a spiced, tangy sauce made from mustard, turmeric, vinegar, and sometimes flour to thicken the mixture. Piccalilli is especially popular in the UK as a side condiment during the colder months and is commonly served during Christmas dinners and with cold cuts on Boxing Day.
Though recipes vary slightly between regions and families, the foundation of a classic piccalilli recipe usually includes a balance of vinegar, sugar, and strong mustard, giving it both sour and slightly sweet notes. The vegetables maintain their crunch, making it not only flavorful but also texturally interesting.
Essential Ingredients for Traditional Piccalilli
The beauty of piccalilli is in its versatility, but traditional UK versions often stick to a reliable list of vegetables and spices. Below is a list of the common ingredients you’ll find in a basic, easy-to-make traditional piccalilli recipe.
- Cauliflower A key ingredient, chopped into small florets for texture.
- Silverskin onionsor small white onions Adds sweetness and crunch.
- Gherkins or cucumber Brings a tangy crunch to the mix.
- Green beans or runner beans Optional but often included for variety.
- Mustard powder Essential for that unmistakable piccalilli heat.
- Ground turmeric Gives the pickle its bright yellow color.
- Plain flour or cornflour Used to thicken the sauce.
- White wine vinegar or malt vinegar Adds acidity and preserves the vegetables.
- Sugar Balances the sharpness of the vinegar and mustard.
- Salt Essential for drawing moisture from the vegetables and enhancing flavour.
Easy Traditional Piccalilli Recipe (UK Style)
Ingredients:
- 1 small cauliflower (chopped into small florets)
- 100g green beans (chopped into small pieces)
- 100g silverskin onions or small chopped onions
- 100g gherkins or cucumber (chopped into small cubes)
- 30g plain flour or cornflour
- 1 tablespoon mustard powder
- 1 tablespoon ground turmeric
- 1 teaspoon ground ginger (optional)
- 300ml white wine vinegar
- 150g caster sugar
- 2 teaspoons salt (plus extra for salting vegetables)
Instructions:
- Prepare the vegetables: Chop the cauliflower, onions, beans, and gherkins into small, even pieces. Place them in a large bowl, sprinkle with a generous amount of salt (about 2 tablespoons), and cover with cold water. Leave overnight or for at least 8 hours to draw out excess moisture.
- Drain and rinse: After soaking, drain the vegetables thoroughly and rinse under cold water to remove excess salt. Pat dry with a clean towel or leave in a colander to air dry.
- Make the sauce base: In a saucepan, mix the flour, mustard powder, turmeric, ginger, and 2 teaspoons of salt. Add a little vinegar to form a paste, then gradually add the rest of the vinegar and sugar. Stir until smooth.
- Cook the sauce: Place the saucepan over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. This may take 510 minutes.
- Add the vegetables: Stir the drained vegetables into the thickened sauce and cook for a further 510 minutes on low heat to blend the flavours, making sure the vegetables stay firm.
- Jar and store: Spoon the piccalilli into sterilised jars while still hot. Seal immediately and allow to cool before storing. For best results, let the flavours develop for at least a week before consuming.
Serving Suggestions for Piccalilli
Once your piccalilli is ready, there are many ways to enjoy it throughout the year. In the UK, it’s most often served as part of a cold lunch or buffet spread. Here are some popular serving ideas:
- With a ploughman’s lunch: Piccalilli pairs wonderfully with crusty bread, cheddar cheese, pickled onions, and cold ham or pork pie.
- In sandwiches: Spread on a roast beef or ham sandwich for an extra kick.
- With Christmas leftovers: A spoonful of piccalilli brightens up turkey, stuffing, and cold cuts.
- As a side to sausages: It’s a great alternative to ketchup or brown sauce with bangers and mash.
Tips for Success
Although traditional piccalilli is relatively simple to make, there are a few tips that can help ensure your pickle turns out perfect every time.
- Don’t overcook the vegetables: The charm of piccalilli is its crunchy texture. Only lightly cook the vegetables to preserve their bite.
- Let it rest: Allow the jars to sit for at least one week before opening. The flavours will mellow and improve over time.
- Sterilise your jars: To prevent spoilage, always use clean, sterilised jars with tight-fitting lids.
- Adjust spices to taste: If you like it spicier, add a pinch of chili powder or mustard seeds for extra heat and depth.
How Long Does Homemade Piccalilli Last?
When stored properly in sterilised jars in a cool, dark place, homemade piccalilli can last for up to a year unopened. Once opened, it should be kept in the refrigerator and consumed within one to two months. As with any preserved food, always use a clean spoon to prevent contamination.
Why Make Piccalilli at Home?
There’s something deeply satisfying about making traditional condiments like piccalilli from scratch. It not only allows you to customise the recipe but also ensures you’re using quality ingredients. Homemade piccalilli tends to be fresher, more vibrant, and less acidic than many store-bought versions. It also makes a thoughtful gift when packaged in attractive jars and shared with friends or family, especially during the holiday season.
A traditional piccalilli recipe UK style is a brilliant way to preserve summer vegetables and enjoy their flavour all year round. Easy to prepare and endlessly customisable, piccalilli adds punch and personality to a wide variety of meals. Whether you’re an experienced home cook or trying pickling for the first time, this classic British condiment is a must-try addition to your homemade pantry.