White Sugar
The uniform size of the...
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Savoury
Piccalilli Pickle
20 mins
10 mins
Easy
Piccalilli is a vibrant, tangy relish packed with crunchy, pickled vegetables in a mustardy turmeric sauce. Add a bright, zesty kick to sandwiches, cold meats, and cheese boards with this traditional British favourite. It's easy to make and perfect for preserving a taste of the garden all year round!
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- Ingredients
- Method
Ingredients
- 1kg mixed vegetables (i.e. beans, carrots, cauliflower, cucumber, onions)
- 2 Tbsp salt
- 250g Chelsea White Sugar
- 1 1/2 Tbsp mustard powder
- 2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp mixed spice
- 1/8 tsp cayenne pepper
- 3 Tbsp cornflour
- 500ml vinegar (2 cups)
Additional tips
Store in a cool, dry place. Refrigerate after opening.
Chelsea Products in Recipe
Reviews
25
What did you think of this recipe?
Diana Beeby
I used corgettes, corn, green beans, cucumber, spring onions and small amount of cabbage. I finely chopped these because larger buts would fall off a cracker. I used the exact amount of spices and the heat is perfect. A bite but doesn't leave a burning. I used pickling cucumbers (500gms size) and shredded off some of the skin. I would use this recipe again.
5
Collin
Great easy to follow recipe. I spiced it up slightly and it became exactly the taste I was after.
5
Warwick
Great easy little recipe .Have now done this twice no problems.
4
Dave Hayward
At the end of the cooking and bottling, the pickle sauce appears very runny! Will it firm up as the jars cool?
3
Tony Barker
Easy peasy and tasty
5
Method
Prepare vegetables (remove seeds from cucumber etc) and chop into bite sized pieces. Place in a large earthenware or stainless steel bowl, sprinkle with salt and cover with water. Allow to stand for 24 hours, then drain well and rinse. Pat dry.
Place vegetables in a large pot.
In a separate medium-sized bowl, stir together sugar, mustard powder, turmeric, curry powder, mixed spice, cayenne pepper and cornflour. Blend with a little of the vinegar to form a smooth paste. Gradually add the remaining vinegar and stir until smooth.
Pour vinegar mixture over the vegetables. Bring to the boil, stirring. Boil gently for a few minutes, until mixture has thickened and vegetables are just tender.
Remove from heat and spoon into sterilised jars. Seal and cool.
Additional tips
Store in a cool, dry place. Refrigerate after opening.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
25
What did you think of this recipe?
Diana Beeby
I used corgettes, corn, green beans, cucumber, spring onions and small amount of cabbage. I finely chopped these because larger buts would fall off a cracker. I used the exact amount of spices and the heat is perfect. A bite but doesn't leave a burning. I used pickling cucumbers (500gms size) and shredded off some of the skin. I would use this recipe again.
5
Collin
Great easy to follow recipe. I spiced it up slightly and it became exactly the taste I was after.
5
Warwick
Great easy little recipe .Have now done this twice no problems.
4
Dave Hayward
At the end of the cooking and bottling, the pickle sauce appears very runny! Will it firm up as the jars cool?
3
Tony Barker
Easy peasy and tasty
5
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ingredients
- 1kg beetroot
- 700g onions finely chopped (can be done in food processor)
- ½ tsp white pepper
- 2 tsp ground all spice
- 1 Tbsp salt
- 2 ½ cups Chelsea White Sugar
- approx 500ml malt vinegar
- 2 Tbsp cornflour
ingredients
- 4 limes
- 1 tablespoon table salt
- 4 Tbsp vegetable or peanut oil
- 2 bird's eye chillies, finely chopped with seeds
- 1 tsp chilli powder
- 2 tsp mustard seeds
- 4 cloves garlic, finely chopped
- 6cm piece fresh ginger, peeled, finely grated
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1¼ cups water
- 2 Tbsp white vinegar
- ¼ cup Chelsea Jam Setting Sugar
learn about baking
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