This zesty Hairy Bikers Piccalilli is a British classic, made with a crunchy mix of cauliflower, green beans, and shallots, all suspended in a tangy and spicy mustard sauce. This recipe creates a vibrant, flavorful pickle that perfectly balances sweet and sour notes with a bit of a kick. It’s an essential condiment for your larder, perfect for serving with cold meats, cheeses, and pork pies.
Hairy Bikers Piccalilli Ingredients
- 1 kg mixed vegetables (e.g., cauliflower florets, green beans, shallots, carrots)
- 50g fine sea salt
- 600ml malt or cider vinegar
- 150g granulated sugar
- 3 tbsp English mustard powder
- 1 tbsp turmeric
- 2 tbsp cornflour (cornstarch)
- 1 tsp ground ginger
- 1/2 tsp dried chili flakes (optional)
How To Make Hairy Bikers Piccalilli
- Salt the vegetables: Cut your chosen vegetables into small, bite-sized pieces. Place them in a large non-metallic bowl, sprinkle with the salt, and mix well to combine. Cover the bowl and leave it in a cool place for 24 hours. The salt will draw out the moisture and keep the vegetables crisp.
- Rinse and drain: After 24 hours, rinse the vegetables thoroughly in a colander under cold running water to remove all the salt. Drain them very well and pat them dry with a clean tea towel.
- Prepare the sauce: In a saucepan, combine the vinegar and sugar. Gently heat until the sugar has completely dissolved. In a small bowl, mix the mustard powder, turmeric, cornflour, ground ginger, and chili flakes (if using) with a little of the warm vinegar to form a smooth paste.
- Thicken the sauce: Pour the spice paste into the saucepan with the remaining vinegar and sugar mixture. Whisk constantly as you bring it to a simmer. Cook for about 5 minutes until the sauce has thickened to a custard-like consistency.
- Combine and jar: Remove the saucepan from the heat. Carefully fold the well-drained, prepared vegetables into the hot sauce, ensuring they are all evenly coated.
- Pack and seal: Spoon the piccalilli into clean, sterilized jars, making sure to eliminate any air pockets. Seal the jars with vinegar-proof lids and allow them to cool completely. Store in a cool, dark place for at least a month to allow the flavors to mature before eating.
Recipe Tips
- Sterilize your jars: Proper sterilization is essential for food preservation. You can wash the jars and lids in hot soapy water, rinse them, and then place them on a tray in an oven preheated to 275°F (140°C) for 15-20 minutes until they are completely dry.
- Use fresh, crisp vegetables: The quality of your piccalilli depends on the quality of your vegetables. Choose fresh, firm vegetables that will hold their shape and stay crunchy. A good mix of colors and textures works best.
- The purpose of salting: The overnight salting step is crucial. It not only seasons the vegetables but, more importantly, draws out excess water. This prevents the piccalilli from becoming watery and keeps the vegetables wonderfully crunchy.
- Patience is a virtue: While it’s tempting to try your piccalilli right away, the flavors need time to meld and mature. The one-month waiting period is what transforms it from a simple pickle into a complex and delicious condiment.
What To Serve Piccalilli
Piccalilli is a wonderfully versatile condiment that is a cornerstone of classic British food. It is perfect with a hearty Ploughman’s lunch, served alongside cold cuts of ham or beef, or with a pork pie and a strong cheddar cheese. It also adds a tangy kick to a sandwich, especially with cheese or leftover roast meat.
How To Store Piccalilli Leftovers
Refrigerate: Once a jar of piccalilli is opened, it should be stored in the refrigerator. It will keep well for several months, as the vinegar and salt act as natural preservatives.
Freeze: Piccalilli is not suitable for freezing, as the vegetables will lose their crisp texture and the sauce will change consistency upon thawing.
Hairy Bikers Piccalilli Nutrition Facts
- Per serving (approximate, based on 1 tbsp):
- Calories: 30 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 0g
Frequently Asked Questions
- Can I use different vegetables? Yes, this recipe is very flexible. While cauliflower and onions are classic choices, you can use any crisp vegetables you have on hand, such as cucumber, courgettes, green or red bell peppers, or even gherkins.
- Why did my piccalilli turn out too watery? This is usually a result of not properly draining the vegetables after the salting process. Make sure to rinse the vegetables very well and then pat them dry with a clean cloth before adding them to the sauce.
- What is the difference between piccalilli and chutney? Piccalilli is a pickle, which means the vegetables are preserved in a spicy, mustard-based vinegar sauce and are meant to be crunchy. Chutney is a relish that is cooked down into a jam-like consistency and is typically much sweeter, often containing fruit.
Try More Recipes:
- Hairy Bikers Rhubarb Chutney Recipe
- Hairy Bikers Onion Bhaji Recipe
- Hairy Bikers Meatballs In Tomato Sauce Recipe
Hairy Bikers Piccalilli Recipe
Description
This Hairy Bikers Piccalilli recipe is a British classic, featuring a crunchy medley of pickled vegetables in a vibrant, tangy, and spicy mustard sauce. It’s a perfect condiment for cold cuts, cheese, and sandwiches.
Ingredients
Instructions
- Salt the vegetables: Cut vegetables into chunks, mix with salt, and let stand for 24 hours.
- Rinse: Rinse the vegetables well to remove salt, and drain thoroughly.
- Prepare the sauce: Heat vinegar and sugar until dissolved. Mix the spices with a little vinegar to form a paste.
- Thicken: Whisk the paste into the vinegar mixture and simmer for 5 minutes until thick.
- Combine and jar: Fold in the drained vegetables, then spoon the hot piccalilli into sterilized jars and seal. Let it mature for at least a month before serving.
