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Piccalilli

Rated as 3.5 out of 5 Stars
3

"Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich."
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Ingredients

servings 27
Original recipe yields 80 servings (6 pounds)

Directions

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  1. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
  2. In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
  3. Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
  4. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Nutrition Facts


Per Serving: 27 calories; 0.1 6.3 0.6 0 2228 Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Great! I grew up in the UK and missed this, since it not generally available in the US. I did a small trial batch (12 servings) and am really pleased. I tastes just the way I remember it.

Most helpful critical review

I live in England so have an easy comparison. This is very runny and way too salty. i would recommend doubling the flour and halving the salt. Picalilli in England is quite thick, and not at all...

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Great! I grew up in the UK and missed this, since it not generally available in the US. I did a small trial batch (12 servings) and am really pleased. I tastes just the way I remember it.

Another British opinion: The taste seems very good and authentic to me; not too salty. But I agree that the mixture needs extra thickening and the vegetables should not be simmered that long, pe...

I live in England so have an easy comparison. This is very runny and way too salty. i would recommend doubling the flour and halving the salt. Picalilli in England is quite thick, and not at all...

This is not a good recipe! Unless you like mushy pickled vegetables! After buying the califlower, onions, spices, and using the cucumbers from my garden, then chopping everything, the whole th...

Hi Everyone - Another English review - To stop the veg from going muchy I put all of the fresh cut vegetables in a colinder and then sprincle a good pinch of salt over them - pop this over a...

The recipe produces an excellent tasting end result. I agree with other reviewers that it should be thicker, and I roughly doubled the flour before deciding to wait and see how it turned out whe...

i just made this recipe & i think its okay but it is runny , & i added more flour. it is a bit sour but then again this isnt't sweet piccallili. i do remember that my nan's recipe had to stand ...

Another British opinion! It's been quite a while since I had store-bought Piccalilli, and this was not how I remember it. This wasn't revolting or anything, but it was quite salty and sour, and ...

Easy and fast to make, everyone enjoyed it with Easter dinner of ham and turkey.