Delicious Homemade Piccalilli

Beans Cauliflower Cucumber Easy Jams and Preserves onions

Piccalilli is something I enjoyed as a child. With the garden producing runner beans, cucumbers, and pickling onions I am suddenly overrun with produce (excuse the pun!), so to do something different with them, I thought about trying an old favourite - piccalilli.

Not being entirely sure about how to make it I turned to my trusty The New Home Larder book by Judith Wills, which has a very simple piccalilli recipe in it.

After making it I tried it and thought it was delicious, my friend came over for lunch this week, and we had ham sandwiches, and I introduced my piccalilli, which went down so well she didn't bother to put it in her sandwich but ate it on the side with a spoon!

So if you are a piccalilli fan here is a straightforward piccalilli recipe to try.


Makes approx 4x400ml jars

  • 1 small cauliflower divided into florets
  • 1 small cucumber peeled and diced
  • 500g pickling onions peeled
  • 250g french beans or young runner beans sliced
  • salt
  • 30g plain flour
  • 30g dry mustard powder
  • 1ltr white malt vinegar
  • 30g pickling spice
  • 4 whole hot dried chillies
  • 30g ground turmeric
  • 1 heaped tsp ground ginger
  • 50g sugar


  • Spread the vegetables on a large dish and sprinkle with salt (I just used table salt). Cover with foil and leave for 12 hours to draw the water out.
  • Drain well and leave to dry.
  • Combine flour and mustard powder, add a little malt vinegar and mix to a paste.
  • Put the rest of the vinegar in a saucepan.
  • Put pickling spices and chillies in a muslin bag and tie top.
  • Add bag, turmeric, ginger and sugar to the saucepan.
  • Bring to the boil.
  • Add mustard paste and stir well.
  • Add all vegetables and bring back to the boil.
  • Then simmer gently for 5 minutes.
  • Take off heat and leave to cool.
  • Remove muslin bag.
  • Spoon into sterilised jars and seal.

Enjoy! We did not wait; we ate it the next day in ham and cheese sandwiches.

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