Piccalilli is an English version of an Indian Pickle which contains a variety of vegetables with a pickling liquid of vinegar, mustard and turmeric. After it is prepared I usually leave it in the fridge for about a week before opening for the flavours to develop but it can be left longer for a more intense taste. This is really good on melted cheese toast.


  • 1/2 head of Cauliflower, rinsed and chopped into bite sized pieces
  • 1/2 head of Broccoli, rinsed and chopped into bite sized pieces
  • 50g Green beans, rinsed and chopped into bite sized pieces
  • 1 tbsp dried Chilli flakes
  • 1 tbsp Cumin
  • 1 tbsp Turmeric
  • 4 tbsp Plain flour
  • 350ml White wine vinegar
  • 2 cloves of Garlic, peeled and diced
  • 2 tbsp Honey
  • 100g Salt
  • 1 tbsp Mustard


  1. Place the broccoli, cauliflower and green beans in a bowl and sprinkle with salt, leave overnight to draw out some moisture.
  2. Rinse the vegetables the next day and simmer in a pan of water for approx 5 mins.
  3. Simmer the vinegar and garlic with 200ml of water for approx 20 mins.
  4. Take approx 2 tbsp of this vinegar mixture to a separate pan and add the flour, turmeric, cumin, chilli, mustard and honey to form a paste over a low heat.
  5. Slowly add the rest of the vinegar mixture while whisking to ensure no lumps are formed.
  6. Pack all the vegetables in a sterilised jar and pour over the vinegar mixture.
  7. Store in a cool dark place.

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