Classic piccalilli
Prep time: 50 minsTotal time: 
Classic piccalilli
Tangy, bold and brilliantly versatile, this piccalilli is perfect spread into ham sandwiches, enjoyed with cheese or even gifted
Prep time: 50 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 cauliflower (you’ll need about 450g), cut into 1cm pieces
- 200g green beans, trimmed and cut into 1cm pieces
- 1 cucumber, peeled, quartered lengthways and sliced into 1cm pieces
- 3 echalion shallots, finely chopped
- 2 tbsp fine salt
- 400ml white wine vinegar
- 3 tbsp English mustard powder
- 1 tbsp yellow mustard seeds
- ½ tsp ground ginger
- 1½ tsp ground turmeric
- ½ tsp cayenne pepper
- 3 tbsp cornflour
- 200g caster sugar
Step by step
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Put the cauliflower, green beans, cucumber and shallots in a large bowl and stir in the salt. Cover the bowl with a clean tea towel and leave to stand at room temperature for 2 hours.
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After 2 hours, rinse the vegetables under cold running water and drain. Add 100ml of white wine vinegar, the mustard powder, mustard seeds, spices and cornflour to a small bowl and stir to form a loose paste. Season with a pinch of salt and some black pepper. Set aside.
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Put the remaining white wine vinegar and the sugar in a large pan, then set over a medium heat, stirring until the sugar has dissolved. Stir in the spice paste and cook for 5 minutes, whisking regularly, until the mixture thickens. Remove from the heat and stir in the vegetables until well combined.
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Spoon the piccalilli into sterilised jars*. Seal with lids and store in a cool, dark place for up to 3 months. Once opened, store in the fridge and use within 3 weeks.
*Sterilise jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
