This piccalilli recipe from the Hairy Bikers is a proper British mustard pickle with cauliflower, green beans, courgettes, and onions. It makes five jars of golden pickle in about an hour, plus overnight salting.
I make a batch of this every autumn when cauliflowers are at their best. It sits in the cupboard for a month before we crack the first jar, and it never lasts past Christmas.
Piccalilli Ingredients
- 250g green beans, trimmed and cut into 1.5cm pieces
- 500g small cauliflower florets, cut in quarters
- 250g courgettes, trimmed and cut lengthways into 1cm slices
- 100g fine sea salt
- 3 onions, chopped
- 300ml malt vinegar
- 300ml white wine vinegar
- 250g granulated sugar
- 1 heaped tbsp English mustard powder
- 1 heaped tbsp ground turmeric
- 1 tsp ground ginger
- 1 tsp dried chilli flakes
- 25g cornflour
How To Make Piccalilli
- Sterilise your jars: Wash jars and lids in hot soapy water, rinse in clean warm water, then dry upside down on a rack in the oven at 140°C (120°C Fan / Gas Mark 1) for 30 minutes.
- Salt the vegetables: Cut the green beans, cauliflower, and courgettes into small pieces. Place them in a large non-metallic bowl, sprinkle with the salt, and mix well. Cover with a plate and leave to stand for 24 hours.
- Rinse and drain: After 24 hours, rinse the vegetables in several changes of cold water. Drain them very well and pat dry with a clean tea towel.
- Cook the onions: Put the chopped onions in a large saucepan with the malt vinegar. Bring to a gentle simmer and cook for 15 minutes until the onions are soft.
- Make the spice paste: In a small bowl, mix five tablespoons of white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes, and cornflour. Stir until smooth.
- Combine the sauce: Stir the remaining white wine vinegar and sugar into the saucepan with the onions until the sugar dissolves. Add the drained vegetables and return to a simmer. Cook for 10 minutes, stirring occasionally.
- Thicken and finish: Stir the cornflour spice paste into the pan until well combined. Cook for 8 to 10 minutes more, stirring regularly, until the vegetables are tender but crisp and the sauce has thickened.
- Jar and seal: Spoon the hot piccalilli into the warm sterilised jars, making sure the vegetables are evenly distributed. Leave to cool completely, then cover with glass or plastic-coated metal lids and seal. Store in a cool, dark place for at least one month before eating.
What Are the Best Tips for Piccalilli?
- Use two vinegars: The original recipe calls for both malt vinegar and white wine vinegar. Malt gives depth, while white wine vinegar keeps the colour bright and the flavour sharp.
- Keep vegetables small and even: Cut everything to roughly the same size so it cooks evenly. Fresh, firm vegetables hold their crunch best.
- Do not skip the salting: The overnight salt draws out water from the vegetables. Without this step, the piccalilli will be watery and the vegetables will go soft. If you enjoy other preserves, try the Hairy Bikers rhubarb chutney which uses the same salting technique.
- Use vinegar-proof lids: Metal lids without a plastic or glass coating will corrode from the vinegar. Kilner-style jars or recycled jam jars with plastic-coated lids both work well.
What Goes Well With This Pickle?
Piccalilli is a classic partner for a Ploughman’s lunch, served alongside cold cuts of ham, a wedge of mature Cheddar, and crusty bread. It lifts a simple cheese sandwich and pairs brilliantly with Hairy Bikers sausage rolls or a pork pie.
For something more substantial, try it alongside Hairy Bikers Christmas ham or any cold roast meat. A spoonful on the side of a warm pasty or Scotch egg works well too.
How Long Does This Pickle Keep?
Sealed jars stored in a cool, dark place will keep for up to a year. The vinegar, sugar, and salt act as natural preservatives, so there is no need to refrigerate until you open a jar.
Once opened, keep the jar in the fridge and use within a month. Piccalilli does not freeze well because the vegetables lose their crunch and the sauce changes texture.
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 Fibre: 1g
- Sugars: 6g
- Protein: 0g
Frequently Asked Questions
What vegetables can you use in piccalilli? The Hairy Bikers use green beans, cauliflower, courgettes, and onions. You can swap in runner beans, peppers, or small gherkins, but keep cauliflower and onions as the base for the best texture.
How does Hairy Bikers piccalilli compare to Jamie Oliver’s? The Hairy Bikers version uses two types of vinegar and cooks the onions separately first, giving a deeper flavour. Jamie Oliver’s piccalilli leans on whole spices and a shorter cook time for a fresher taste.
Can you eat piccalilli straight away? You can, but it will taste sharp and the flavours will be separate. Leaving it for at least one month lets the mustard, vinegar, and spices meld together properly.
Why is my piccalilli too runny? The most common cause is not draining the salted vegetables well enough. Make sure you rinse in several changes of water, then pat completely dry before adding them to the sauce.
Can you make piccalilli without sugar? Sugar balances the sharp vinegar and helps preserve the pickle. You could reduce it slightly, but removing it entirely will give a very harsh, acidic result that does not keep as well.
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 piccalilli recipe from the Hairy Bikers is a British mustard pickle made with cauliflower, green beans, courgettes, and onions in a tangy two-vinegar spice sauce. It makes five jars and needs one month to mature.
Ingredients
Instructions
- Sterilise jars: Wash jars and lids in hot soapy water, rinse, then dry upside down on a rack in the oven at 140°C for 30 minutes.
- Salt the vegetables: Cut the green beans, cauliflower, and courgettes into small pieces. Place in a non-metallic bowl with the salt, mix well, cover, and leave for 24 hours.
- Rinse and drain: Rinse the vegetables in several changes of cold water. Drain well and pat dry with a clean tea towel.
- Cook the onions: Put the chopped onions in a large saucepan with the malt vinegar. Simmer gently for 15 minutes.
- Make the spice paste: Mix five tablespoons of white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes, and cornflour until smooth.
- Combine the sauce: Stir the remaining white wine vinegar and sugar into the onion pan until dissolved. Add the drained vegetables and simmer for 10 minutes.
- Thicken and finish: Stir in the spice paste and cook for 8 to 10 minutes more, stirring regularly, until the vegetables are tender but crisp and the sauce has thickened.
- Jar and seal: Spoon the hot piccalilli into warm sterilised jars, distributing vegetables evenly. Cool completely, then seal with vinegar-proof lids. Store in a cool, dark place for at least one month before eating.
