Sweet Piccalilli

A British favourite, Piccalilli is a tangy, sweet, and spicy relish that adds a burst of flavor to any dish. Dating back to the 17th century, this beloved condiment was originally inspired by Indian pickles brought back by British colonialists. Its vibrant yellow hue comes from a mix of mustard, turmeric, and crunchy vegetables. Each spoonful delivers a delightful balance of acidity, sweetness, and heat, making it a timeless favorite for sandwiches, cheeses, and cold meats.

Ingredients

Makes several jars

• 6 cauliflower florets
• 100g silver skin onions
• 75g French green beans
• 75g cucumber
• 75g courgette
• 50g sea salt (ground fine)
• 600ml water
• 50g caster sugar
• ½ clove garlic
• ½ tsp. mustard powder
• ½ tsp. ground ginger
• 200ml distilled white vinegar
• 10g plain flour
• 1 tbs. turmeric

Method

1. Divide the cauliflower into small florets.
2. De-seed and finely dice the courgettes and cucumber.3
3. Top and tail the green beans and cut into 4 or 5 pieces.
4. Layer the vegetables in a large bowl and add the sea salt.
5. Pour over the water and cover with cling film, then leave to soak for a minimum of 20 minutes.
6. Drain the soaked vegetables and discard the brine. Rinse well in several changes of coldwater to remove as much salt as possible, and then drain them thoroughly.
7. Put the sugar, crushed garlic, mustard, ginger and 200ml of the vinegar into a large pan.Heat gently, stirring occasionally, until the sugar has dissolved.
8. Add the vegetables to the pan, bring to the boil and simmer gently for approx. 15 minutes or until they are almost tender.
9. Mix the flour and turmeric with some of the warm cooking liquor and stir into the vegetables. Bring to the boil, stirring and simmer for 5 minutes until the piccalilli is thickened. Add a little more dissolved flour if it is not thick enough.
10. Spoon the piccalilli into warmed sterilised jars if you want to keep it a long time, cover and seal.
11. Place into a tub if you are going to eat it within one week.