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Piccalilli Recipe

Veg  CD  ACC  British  90mins plus soaking

A classic British Piccalilli Pickle Recipe



Makes about 2.2kg/5lbs      Vegetarian  Vegetables Cold  Accompaniment    Pickles  Preserves  Dairy Free  England English Europe



   2 Medium Cauliflowers, (approx 1k/2.2lb) divided into florets

   300g/11oz Small  Onions

   300g/11oz Marrow, unpeeled and diced

   1/2 small Cucumber, unpeeled and diced

   100g/4oz Fresh Green Beans, thickly sliced

   225g/8oz Salt

   2L/4pts Water

   100g/4oz Sugar

   2 level teasp Powdered Mustard

   1 teasp Ground Ginger

   900ml/ 1-1/2 pts White Vinegar

   1 tbsp Turmeric

   2 level tbsp Cornflour




1. Dissolve the salt in the water in a large mixing bowl, add the vegetables and leave to soak overnight.

2. The next day, prepare the jars (see notes below) and drain the vegetables from the saline solution and rinse very well under cold running water.

3. In a large saucepan, place the the sugar, mustard, ginger and 600ml/1 pint of the vinegar. Add the rinsed vegetables, bring to the boil then reduce the heat and simmer for 20 minutes.

4. Place the remaining vinegar in a jug or bowl, add the turmeric and cornflour and blend well.

5. Add the cornflour mixture to the vegetables and cook for a further 2-3 minutes.

6. Remove from the heat and spoon the pickles into prepared warmed jars. Cover , seal and label (see notes below)  Store in a cool place.

End of instructions


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see also General preparations


Jars - Use jars which are free from cracks, chips or flaws the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.


Filling and covering the jars  Fill to within 1cm/ inch of the top.  Whilst still hot,  cover with a waxed disc (wax side down) ,  immediately place a cellophane disc over the top then cover with a screw top lid.


Storage Store in a cool dark place for 2-3 months before consuming. 

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