Piccalilli is a classic British condiment that has stood the test of time as a vibrant, tangy accompaniment to a variety of traditional meals. Known for its bright yellow color and distinctive sharp, spicy flavour, piccalilli brings a burst of zest to cold meats, sandwiches, cheese boards, and even ploughman’s lunches. The best piccalilli recipe in the UK captures the perfect balance of crunchy vegetables, aromatic spices, and a tangy mustard-infused sauce. This condiment is not only delicious but also relatively simple to prepare at home, allowing you to enjoy authentic British flavours whenever you want.
What Is Piccalilli?
Piccalilli is a type of British pickle that originated from Indian pickles but has been adapted over centuries to suit British tastes. It consists of chopped vegetables such as cauliflower, onions, gherkins, and sometimes green beans, all mixed with a tangy and spicy mustard sauce. The mustard gives piccalilli its characteristic yellow hue and sharp bite, while vinegar and sugar balance the acidity and sweetness.
Traditional Ingredients
- Cauliflower florets
- Diced onions
- Chopped gherkins (small pickled cucumbers)
- Green beans or other crunchy vegetables
- Mustard powder or prepared mustard
- Turmeric for colour and earthiness
- Vinegar for tanginess and preservation
- Sugar to add sweetness
- Spices such as ground ginger, coriander, and mustard seeds
Why Make Your Own Piccalilli?
While store-bought piccalilli is widely available in the UK, homemade versions offer superior freshness, flavour complexity, and the ability to customise to your preference. Making piccalilli at home means you can adjust the spice levels, sweetness, and texture to suit your taste buds. Additionally, homemade piccalilli avoids preservatives and artificial colours often found in commercial products.
Benefits of Homemade Piccalilli
- Fresh, crunchy vegetables with vibrant flavours.
- Control over sweetness and acidity levels.
- Ability to tailor spice intensity and ingredients.
- Cost-effective and rewarding to make.
- Long shelf life when properly jarred and stored.
The Best Piccalilli Recipe UK Style
To make the best piccalilli, the key lies in careful preparation of vegetables and a well-balanced mustard sauce. Here is a detailed recipe that embodies traditional British piccalilli with a modern twist.
Ingredients
- 500g cauliflower, broken into small florets
- 250g onions, finely chopped
- 150g chopped gherkins
- 150g chopped green beans or runner beans
- 1 tablespoon salt (for salting vegetables)
- 250ml malt vinegar
- 150g granulated sugar
- 4 tablespoons English mustard powder
- 1 tablespoon turmeric powder
- 2 teaspoons ground ginger
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds (optional)
- 2 tablespoons plain flour (to thicken)
- Water as needed
Step-by-Step Preparation
- Prepare Vegetables: Place the cauliflower, onions, gherkins, and beans into a large bowl. Sprinkle with salt and mix well. Leave to sit for about 2 hours to draw out moisture and soften slightly. Then rinse thoroughly under cold water and drain well.
- Make Mustard Sauce: In a saucepan, mix the malt vinegar, sugar, mustard powder, turmeric, ground ginger, mustard seeds, coriander seeds, and flour. Gradually add water (about 150ml) to create a smooth, thick sauce.
- Cook Sauce: Heat the mixture gently, stirring constantly until it thickens and comes to a simmer. Be careful to avoid lumps by whisking continuously.
- Combine: Add the drained vegetables to the sauce and simmer gently for 10-15 minutes, stirring occasionally. The vegetables should remain crisp but infused with the sauce flavours.
- Jar and Store: Transfer the hot piccalilli into sterilised jars, seal tightly, and leave to cool. Store in a cool, dark place for at least 2 weeks before eating to allow flavours to develop fully.
Serving Suggestions for Piccalilli
Piccalilli is a versatile condiment that complements many British dishes. Its tangy and spicy notes add depth and contrast to rich and hearty meals.
Popular Pairings
- Ploughman’s lunch with crusty bread, cheddar cheese, and cold meats.
- With sausages or pork pies for added zing.
- As a topping on sandwiches and burgers to boost flavour.
- Alongside roast dinners as a tangy side.
- With fish fingers or fried fish for an extra kick.
Tips for Perfect Piccalilli Every Time
- Use Fresh, Firm Vegetables: Crisp vegetables make all the difference in texture.
- Don’t Overcook: Maintain a slight crunch by simmering briefly after adding vegetables.
- Adjust Mustard to Taste: Experiment with the amount of mustard powder for milder or stronger flavours.
- Proper Jarring: Sterilise jars thoroughly to ensure safe storage and long shelf life.
- Allow Flavour Development: Patience is key; wait at least two weeks before enjoying your piccalilli.
Common Variations of Piccalilli
While the basic recipe stays true to traditional flavours, many cooks add their own twists to create unique versions.
Additional Ingredients
- Diced carrots for extra sweetness and colour.
- Chopped apples for a fruity note.
- Chilli flakes or fresh chillies for a spicier kick.
- Horseradish for added sharpness.
Regional Differences
Some UK regions prefer a milder piccalilli, while others favour a more pungent and spicy style. Adjusting spices and sugar levels helps cater to these local preferences.
Storing and Shelf Life
Properly made and jarred piccalilli can last for several months when stored in a cool, dark cupboard. Once opened, it should be refrigerated and consumed within a few weeks. Always use clean utensils to prevent contamination and extend shelf life.
The best piccalilli recipe in the UK combines crunchy vegetables with a tangy, mustard-infused sauce that delivers an unforgettable burst of flavour. Whether enjoyed as a traditional accompaniment to cold meats and cheese or used creatively in sandwiches and snacks, piccalilli remains a cherished British classic. Making your own at home allows you to control the flavour, texture, and heat, ensuring every jar is perfectly suited to your taste. With a little patience and care, you can create a delicious batch of homemade piccalilli that rivals any shop-bought version and adds a bright, zesty touch to your meals.