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.

Ruth
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

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  • 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.

  • 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.

  • 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

27.4 calories; 0.6 g protein; 6.3 g carbohydrates; 0 mg cholesterol; 2228.3 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
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. Read More
(24)

Most helpful critical review

Rating: 2 stars
11/17/2006
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 salty. I would also leave the skins on the cucumbers for a more "authentic" look. Read More
(9)
16 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/17/2003
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. Read More
(24)
Rating: 4 stars
11/29/2006
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 perhaps 15 min for the onions 10 min for the cauliflower and 2-3 min for the cucumber; or else 5-10 for all if that's too fiddly. Read More
(12)
Rating: 2 stars
11/17/2006
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 salty. I would also leave the skins on the cucumbers for a more "authentic" look. Read More
(9)
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Rating: 1 stars
07/13/2006
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 thing turned to "mush" after simmering for 20 minutes. I thru everything out!!! It didn't even taste that good either. Yuk!! Not a good recipe to try!! Read More
(8)
Rating: 4 stars
11/19/2009
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 when it had cooled. I also agree with the reviewer who suggested that the cucumber not be peeled. When I make it again I might add a half a small cabbage shredded. Continuing to agree with other reviewers I only cooked it about ten minutes before processing in jars. With all of that it cooks quite a while beyond the stove top cooking. As I like the taste of the AMORA brand piccalilli that we bought in France (basically their regular mustard with the veggies added) I will probably double up on the mustard next time. I don't want to take away from this excellent recipe but as many cooks do I'll modify it to my own tastes moving forward and I am delighted that Ruth shared it with us. Read More
(6)
Rating: 2 stars
10/11/2010
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 bowl and then cover with a tea towl - set this aside over night - then the day after the water should have drawn out of the veg and be int he bowl below! then quickly rince off but not too much as to rehidrate the vegetables - this process keeps the veg crunchy. But I woould not make this again. I too found it far too salty and also far too thin. Read More
(6)
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Rating: 4 stars
07/14/2009
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 for 5 mths perhaps this is why its seems runny. Read More
(4)
Rating: 2 stars
09/15/2007
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 had an unappealing mushy consistency. Thanks anyway. Read More
(4)
Rating: 4 stars
07/28/2010
Easy and fast to make everyone enjoyed it with Easter dinner of ham and turkey. Read More
(3)