Piccalilli Recipe - Food Fanatic
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Piccalilli Recipe

    68 Servings


  • 8 ounces Cauliflower, Chopped into small pieces
  • 6 ounces Shallot, Sliced into small pieces
  • 6 ounces Cucumber, Chopped into small pieces
  • 6 ounces Carrot, Chopped into small pieces
  • 3 ounces Green Beans, Chopped into small pieces
  • 1 1/2 tablespoons Salt
  • 5 cups Apple Cider Vinegar
  • 2/3 cup Sugar
  • 2 teaspoons Ground Turmeric
  • 1 1/2 tablespoons Mustard Powder
  • 1 1/2 tablespoons Ground Ginger
  • 1/8 teaspoon Grated Nutmeg
  • 1/2 cup All-Purpose Flour


  1. Add all the vegetables to a large bowl, cover with water and stir in the salt. Cover with a towel and leave for 1 hour.  After 1 hour drain the vegetables.
  2. Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ground ginger and nutmeg to a large saucepan and bring to a simmer. Simmer uncovered about 10 minutes until the vegetables are tender.
  3. While the vegetables are cooking, sterilize the jars.
  4. Fill a large pan (a pasta pan works well) with water and completely submerge the jars upright, lids as well.
  5. Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs.
  6. Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.
  7. Fill the jars, leaving 1-inch space at the top and seal the jars tightly.
  8. Store up to 3 months in a cool dry place.


  • This recipe is not written or tested using the USDA certified process for canning. Please keep in mind that per their processes, this recipe should be refrigerated after coming to room temperature.

Piccalilli photo