• Yield : 2250g
  • Prep Time : 60m
  • Cook Time : 20m
  • Ready In : 0m

The recipe

Piccalilli is a British vegetable pickle recipe based on Indian pickles and using various spices from South Asia. It is popular as a sandwich ingredient and with bread and cheese salad dishes such as a Ploughman’s Lunch. It needs to be stored in a dark, cool place for a month before opening to give the flavours a chance to develop. The vegetables should retain a slight crispness, so it’s important not to overcook them, and the use of unrefined sea salt is believed to help with that too.


  • 240g cauliflower, cut into small florets
  • 180g broccoli, cut into small florets
  • 230g fennel, cut into small chunks
  • 4 red chillies, finely sliced with seeds (or to taste)
  • 2 green chillies, finely sliced with seeds (or to taste)
  • 200g green beans, cut into short lengths
  • 300g shallots, chopped into small pieces
  • 70g red onion, roughly chopped
  • 40g sea salt
  • 2 tbsp ghee (clarified butter) or mustard oil
  • 2½ tbsp yellow mustard seeds
  • 2 tbsp ground cumin
  • 2 tbsp turmeric powder
  • ½ tsp nutmeg
  • 2 tbsp English mustard powder
  • 4 tbsp flour
  • 500ml white wine vinegar
  • 100ml water
  • 2 eating apples, peeled, cored and grated
  • 2 mangoes, skins removed and roughly chopped
  • 6 tbsp sugar
  • 3 cloves garlic, crushed and chopped
  • 2 tbsp dried oregano
  • 4 bay leaves


Step 1

Put all the vegetables (not the apples or mangoes) into a large bowl, add the salt and sufficient cold water to cover the vegetables. Leave in a cool place for about one hour and then drain well in a colander.

Step 2

Heat a very large saucepan and melt the ghee or oil on a medium heat. Add the mustard seeds, cumin, turmeric and nutmeg, mix together and fry for a few seconds. Lower the heat, add the mustard powder, flour and a splash of vinegar and stir into a thick paste. Gradually add the rest of the vinegar and 100ml water, stirring into a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves, stir, remove from the heat and cool for 2-3 minutes.

Step 3

Add the drained vegetables to the pan and stir well to coat with the paste. Cook for 10-15 minutes until the vegetables are softening and starting to release fluid, but don’t let them soften too much or go soggy as you need a little crispness in the finished product. Spoon into sterilized jars and store in a cool, dark place for a month before opening.

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