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Baby veg piccalilli

By: Georgina Hayden

Published: 2 Aug 19
Updated: 18 Mar 24

Fancy making your own piccalilli? Keep summer vegetables – like courgettes, cauliflower and carrots – until winter with this traditional piccalilli recipe from Georgina Hayden.

Once your piccalilli is ready, use it cheese sandwiches, on a cheeseboard or try our roast chicken salad with piccalilli mayonnaise.

Easy
September 2018

Test kitchen approved

Makes 4 x 350ml jars
Hands-on time 40 min, plus at least 12 hours pickling and 1 month developing

Fancy making your own piccalilli? Keep summer vegetables – like courgettes, cauliflower and carrots – until winter with this traditional piccalilli recipe from Georgina Hayden.

Once your piccalilli is ready, use it cheese sandwiches, on a cheeseboard or try our roast chicken salad with piccalilli mayonnaise.

Vegetarian recipes

Nutrition: PER TBSP

Calories: 30kcals
Fat: 0.2g (no saturated)
Protein: 0.6g
Carbohydrates: 6g (5.2g sugars)
Fibre: 0.4g
Salt: 1.6g

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Ingredients

1kg baby vegetables (a mix of courgettes, carrots, shallots and cauliflower florets works well)
75g fine sea salt
2 heaped tbsp cornflour
2 tsp ground turmeric
1 tbsp English mustard powder
1 tbsp yellow mustard seeds
500ml white wine vinegar
1 garlic clove
2cm piece fresh ginger
2 bay leaves
150g granulated sugar
4 tbsp honey

You’ll also need…

4 x 350ml jars with airtight lids, sterilised (see Know-how)

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Method

Cut the vegetables into even, bite-size pieces and put in a large glass or ceramic mixing bowl. Sprinkle with the salt and mix so all the vegetables are coated. Pour in enough cold water to cover, then leave overnight, stirring once or twice.
The next day, drain the veg in a colander, then rinse thoroughly to wash off the brine. In a mixing bowl mix the cornflour, turmeric, mustard powder and mustard seeds with a splash of the vinegar. Pour the rest of the vinegar into a saucepan large enough to hold all the veg and set on a medium heat. Finely slice the garlic and ginger and add to the vinegar along with the bay leaves. Add the sugar and honey and bring to the boil. Once it starts to bubble ladle some of the vinegar mixture into the bowl with the mustard mixture and whisk until smooth, then pour it all back into the pan. Whisk well and boil for 2-3 minutes until the spiced vinegar starts to thicken.
Add the washed and drained veg to the pan, give it all a good stir, leave on the hob for 2 minutes, then remove from the heat. Spoon the piccalilli into warm sterilised jars and seal while hot. Leave to sit for 1 month before opening, if you can, as this will help the flavours develop. Store any opened jars in the fridge.