Piccalilli is a vibrant, tangy, and slightly spicy British condiment made with chopped vegetables and a mustard-based sauce. It’s a traditional preserve that brings color and flavor to cold meats, cheeses, and sandwiches. If you’ve ever enjoyed a ploughman’s lunch or a pork pie with a side of sharp, yellow relish, chances are it was piccalilli. This pickled vegetable relish may look complex, but making it at home is easier than you might think, and the results are far superior to most store-bought varieties. With the right balance of vegetables, spices, and vinegar, you can create your own batch of homemade piccalilli to enjoy throughout the year.
What Is Piccalilli?
Origins and Flavor Profile
Piccalilli has its roots in British culinary history, believed to be inspired by Indian pickles and relishes during the colonial era. Over time, it evolved into a distinctly English preserve, often included in traditional British fare. The flavor of piccalilli is complex tangy from the vinegar, spicy from mustard and spices, slightly sweet, and filled with the crunch of pickled vegetables.
Common Uses of Piccalilli
- As a side condiment with cold meats like ham or turkey
- With pork pies or Scotch eggs
- Spread in sandwiches or wraps
- Paired with cheese boards or ploughman’s lunches
Key Ingredients for Homemade Piccalilli
Vegetables
The vegetables are the heart of piccalilli. While recipes may vary, some commonly used ones include:
- Cauliflower florets
- Cucumber or courgette (zucchini)
- Green beans
- Carrots
- Silverskin onions or chopped regular onions
- Red or green bell peppers
Pickling Liquid
The pickling sauce in piccalilli is typically a bright yellow mixture made from mustard, turmeric, flour, sugar, and vinegar. This mixture thickens into a tangy, slightly sweet relish base that coats the vegetables.
Spices
- Turmeric – for color and earthy flavor
- Ground ginger – adds warmth
- English mustard powder – gives that signature piccalilli kick
- Coriander seeds or mustard seeds – for texture and flavor
- Chili flakes (optional) – for a spicy version
How to Prepare Vegetables for Piccalilli
Chopping and Salting
Uniform chopping ensures even pickling. Cut vegetables into small, bite-sized pieces. The next step is salting the vegetables to draw out excess moisture, helping to preserve their crunch and intensify flavor.
- Place all chopped vegetables in a large bowl.
- Sprinkle generously with coarse salt (about 2-3 tablespoons).
- Mix well, cover, and refrigerate overnight.
- The next day, rinse the vegetables thoroughly to remove excess salt and pat them dry.
Making the Piccalilli Sauce
Basic Sauce Recipe
Here’s a general method for preparing the sauce that binds the vegetables together:
- 2 tablespoons mustard powder
- 2 tablespoons ground turmeric
- 1 tablespoon ground ginger
- 1 tablespoon plain flour (for thickening)
- 2 teaspoons mustard seeds or coriander seeds
- 1½ cups malt or white vinegar
- ¾ cup granulated sugar
Steps
- In a small bowl, mix the mustard powder, turmeric, ginger, and flour with a bit of vinegar to form a smooth paste.
- Heat the remaining vinegar and sugar in a saucepan until the sugar dissolves.
- Add the spice paste and seeds, then stir continuously to avoid lumps.
- Simmer the sauce gently until it thickens about 5 to 10 minutes.
Combining Vegetables and Sauce
Final Mixing
Once the sauce has thickened, it’s time to combine it with the pre-salted vegetables:
- Add the dried vegetables to the hot sauce and stir well to ensure everything is evenly coated.
- Simmer for 3 to 5 minutes to help flavors meld, but avoid overcooking the vegetables they should retain a firm bite.
Adjust Seasoning
At this point, you can taste the mixture. If it’s too sharp, add a bit more sugar. If too sweet, a splash more vinegar or mustard may balance it out. Every batch can be customized to your personal taste.
Jarring and Storing Piccalilli
Sterilizing Jars
Proper storage ensures your piccalilli remains safe to eat for months. Use sterilized glass jars with tight-fitting lids:
- Wash jars and lids thoroughly in hot soapy water.
- Rinse well and place jars (not lids) in a warm oven at 275°F (135°C) for 10 minutes.
- Boil lids in water for a few minutes and let them air dry.
Filling and Sealing
- Spoon hot piccalilli into the warm jars, leaving about ½ inch of headspace.
- Seal tightly and let the jars cool to room temperature.
- Store in a cool, dark place for at least 2 to 4 weeks before opening. This aging time allows flavors to develop fully.
Tips for the Best Homemade Piccalilli
- Use fresh, crisp vegetables for the best texture.
- Let the condiment mature piccalilli gets better with time.
- Make small batches if you’re new to pickling. This allows room for adjustments.
- Label your jars with the date to track aging time.
- Refrigerate after opening and use within a few months.
Serving Ideas for Piccalilli
Classic Pairings
- Serve with roast beef or cold turkey sandwiches.
- Spread over warm toast with cheddar for a simple snack.
- Add to meat pies or sausage rolls for a zesty twist.
- Use as a topping for baked potatoes or burgers.
Making piccalilli at home is a rewarding culinary project that results in a flavorful, long-lasting condiment perfect for elevating everyday meals. By choosing your favorite mix of vegetables and balancing tangy mustard with spices, you can create a custom relish that suits your taste. With just a bit of preparation and patience, a jar of homemade piccalilli becomes more than just a side it becomes a conversation starter, a burst of color on the plate, and a celebration of bold, British tradition.