Classic Piccalilli (British Pickled Veggies)

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 07/22/21
Classic Piccalilli (British Pickled Veggies)

The Spruce / Julia Hartbeck
Prep: 24 hrs
Cook: 40 mins
Brine: 24 hrs
Total: 48 hrs 40 mins
Yield: 2 to 3 jars
Nutrition Facts (per serving)
1638 Calories
49g Fat
270g Carbs
28g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Amount per serving
Calories 1638
% Daily Value*
Total Fat 49g 63%
Saturated Fat 29g 147%
Cholesterol 120mg 40%
Sodium 51080mg 2,221%
Total Carbohydrate 270g 98%
Dietary Fiber 14g 50%
Total Sugars 219g
Protein 28g
Vitamin C 151mg 757%
Calcium 389mg 30%
Iron 10mg 54%
Potassium 1985mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although piccalilli is one of Britain's favorite pickled dishes, surprisingly, its origins remain something of a mystery. Piccalilli is simply a yellow-colored relish consisting of vegetables including cauliflower, pearl onions, cucumbers, capers, and spices, with a tangy vinegary taste. Perhaps due to its international influences and many variations in former English and Dutch colonies, this yellow dollop of veggies and spices is a must for buffet tables, plates of cooked ham, cold beef, and the famous ploughman's lunch. It's easy to make and will keep for several months in sealed jars.

Measuring the ingredients with a kitchen scale will ensure the best results and maintain a balanced flavor.

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Ingredients

For the Brine:

  • 130 grams table salt

  • 7 cups cold water

  • 300 grams cauliflower florets

  • 225 grams peeled pearl onions, fresh or frozen

  • 225 grams seedless cucumber, cut into large pieces

  • 2 teaspoons capers, drained and rinsed

For the Spiced Vinegar:

For the Pickling:

  • 56 grams unsalted butter

  • 4 tablespoons all-purpose flour

  • 2 teaspoons ground turmeric

  • 1 1/4 teaspoons mustard powder

  • Freshly ground black pepper, to taste

Steps to Make It

Make the Brine

  1. Gather the ingredients.

    Classic piccalilli recipe brine ingredients

    The Spruce / Julia Hartbeck

  2. In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.

    Salt and water in a bowl

    The Spruce / Julia Hartbeck

  3. Add the cauliflower, pearl onions, cucumber, and capers. Stir.

    Cauliflower, pearl onions, cucumber, and capers in a bowl

    The Spruce / Julia Hartbeck

  4. Put a plate on the vegetables to make sure they stay submerged in the brine.

    Plate on top of the vegetables to keep them submerged

    The Spruce / Julia Hartbeck

  5. Cover with plastic wrap and refrigerate for 24 hours.

    Plastic wrap covering the bowl with the vegetables

    The Spruce / Julia Hartbeck

Make the Spiced Vinegar

  1. Gather the ingredients.

    Classic piccalilli recipe, spiced vinegar ingredients

    The Spruce / Julia Hartbeck

  2. In a large stainless steel pan, place the dark malt vinegar, white wine vinegar, pickling spice, and sugar. Bring to a boil.

    Dark malt vinegar, white wine vinegar, pickling spice, and sugar in a saucepan

    The Spruce / Julia Hartbeck

  3. Reduce the heat and cook for 15 minutes.

    Vinegar and spice mixture cooking in a saucepan

    The Spruce / Julia Hartbeck

  4. Transfer to a ceramic bowl and leave to cool overnight in the fridge.

    Brine in a bowl

    The Spruce / Julia Hartbeck

Pickle the Vegetables

  1. Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.

    Ingredients to pickle vegetables

    The Spruce / Julia Hartbeck

  2. Drain and rinse the vegetables well.

    Vegetables in a colander

    The Spruce / Julia Hartbeck

  3. In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.

    Vegetables cooking in a pot

    The Spruce / Julia Hartbeck

  4. Reduce the heat to a gentle simmer and cook for 10 minutes.

    Vegetables cooking in a pot

    The Spruce / Julia Hartbeck

  5. Drain the water and reserve the veggies.

    Cooked vegetables in a colander

    The Spruce / Julia Hartbeck

  6. In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.

    Roux in a saucepan

    The Spruce / Julia Hartbeck

  7. Cook over low heat for 5 minutes, being careful not to burn the flour.

    Cook the roux in the saucepan

    The Spruce / Julia Hartbeck

  8. Strain the spiced vinegar.

    Strained spice vinegar

    The Spruce / Julia Hartbeck

  9. Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.

    Add vinegar to the roux in the saucepan

    The Spruce / Julia Hartbeck

  10. Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.

    Add turmeric, mustard powder, and black pepper to the mixture in the saucepan

    The Spruce / Julia Hartbeck

  11. Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.

    Combine the vegetables with the spice mixture

    The Spruce / Julia Hartbeck

  12. Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.

    Pour the spiced vegetables into a jar, classic piccalilli (British pickled veggies)

    The Spruce / Julia Hartbeck

How to Store

  • Once opened, the jars must be kept in the refrigerator.
  • Unopened jars will keep for at least six months in a dark, cool place.

Add Piccalilli to Your Recipes

Piccalilli is usually used as a side dish and to complement cold dishes, but it can also be added into other recipes:

  • Omelets: Add a spoonful of piccalilli per each egg you're using in your omelet. Chop and sauté spinach, kale, or mustard greens; add the egg mixture, and grate some cheese like feta or ricotta for an out-of-this-world lunch.
  • Savory Muffins: Add a spoonful of piccalilli per cup of batter to your savory muffin recipe (try our cheddar cheese muffin). If the batter seems too runny, add spoonfuls of flour, one at a time, until the batter seems good enough to bake.
  • Meatballs: Add 1/2 cup of piccalilli per 1/2 pound of meat. Because the pickled veggies bring moisture into the mix, have some breadcrumbs at hand, and add one handful at a time until the texture seems right to roll the meatballs.
  • Empanadas: Make empanadas from scratch adding 1 spoonful of piccalilli per cup of stuffing.