Mary Berry Piccalilli Recipe

Mary Berry’s Piccalilli is a classic British mustard pickle, made with crunchy vegetables and a tangy, spiced vinegar sauce. This homemade preserved relish is perfect for cheese boards, cold meats, sandwiches, and festive platters. It’s an easy-to-make chutney, offering a balance of sweet, sour, and slightly spicy flavors with a vibrant golden-yellow color.

What is Mary Berry Piccalilli?

Piccalilli is a traditional British pickle made by preserving seasonal vegetables like cauliflower, onions, and green beans in a spiced mustard and turmeric-infused sauce. The result is a crunchy, tangy, and slightly sweet relish that pairs wonderfully with cold meats, cheeses, and pies.

Other Popular Recipes

• Delia Smith Salmon Lasagne
• Delia Smith Pancakes
• Mary Berry Colcannon Mash Potatoes

Why You Should Try This Recipe

• Perfect for Cheese & Meat Platters – A delicious accompaniment.
• Crunchy & Tangy – A vibrant, flavor-packed pickle.
• Easy to Make & Store – It keeps well for months.
• Homemade & Preservative-Free – Fresher and better than store-bought.
• A Traditional British Favorite – A must-have for festive meals.

Ingredients Needed to Make Mary Berry Piccalilli

For the Vegetables:

• Cauliflower (1 small, cut into florets) – A classic base for piccalilli.
• Small Onions or Shallots (150g, peeled & quartered) – Adds sweetness and crunch.
• Green Beans (100g, chopped into small pieces) – Enhances texture.
• Carrots (2, peeled and diced) – Adds slight sweetness.
• Cucumber (1, deseeded and diced) – Brings freshness.
• Red Bell Pepper (1, finely chopped, optional) – Adds color and mild sweetness.
• Salt (2 tbsp) – Helps draw moisture from the vegetables.

For the Pickling Sauce:

• White Wine Vinegar (500ml) – The base of the tangy sauce.
• Granulated Sugar (200g) – Balances the acidity.
• English Mustard Powder (2 tbsp) – Adds a bold mustardy kick.
• Turmeric (1 tbsp) – Gives the signature yellow color.
• Cornflour (2 tbsp mixed with 4 tbsp water) – Thickens the sauce.
• Ground Ginger (1 tsp) – Adds warmth.
• Crushed Mustard Seeds (1 tbsp) – Enhances the spice profile.

Equipment Needed

• Large mixing bowl
• Large saucepan
• Wooden spoon
• Colander
• Sterilized jars for storing

Instructions to Make Mary Berry Piccalilli

Step 1: Prepare the Vegetables

• Place all the chopped vegetables in a large mixing bowl.
• Sprinkle over the salt, toss to coat, and let sit for 2 hours to remove excess moisture.
• Rinse thoroughly under cold water and drain well in a colander.

Step 2: Make the Pickling Sauce

• In a saucepan, heat the vinegar and sugar over medium heat, stirring until the sugar dissolves.
• Add the mustard powder, turmeric, ground ginger, and mustard seeds, stirring well.
• Simmer gently for 5 minutes, allowing the flavors to develop.

Step 3: Thicken the Sauce

• In a small bowl, mix the cornflour with water to form a smooth paste.
• Slowly whisk the cornflour paste into the vinegar mixture, stirring continuously until it thickens.
• Simmer for another 2 minutes, then remove from heat.

Step 4: Combine the Vegetables and Sauce

• Add the drained vegetables to the saucepan and stir to coat them evenly in the mustard sauce.
• Cook over low heat for 2-3 minutes, ensuring everything is well combined but still crisp.

Step 5: Jar and Store

• Spoon the hot piccalilli into sterilized jars, pressing the vegetables down gently to remove air pockets.
• Seal the jars tightly and let them cool at room temperature.
• Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.

Step 6: Serve and Enjoy

• Once matured, serve with cold meats, cheeses, pies, or sandwiches.
• Keep it in the refrigerator after opening it, and consume it within 1-2 months.

What Goes Well With Mary Berry Piccalilli

• Cheese Platter – Perfect with cheddar, stilton, or brie.
• Ploughman’s Lunch – A great addition to this traditional meal.
• Cold Meats & Charcuterie – Complements ham, roast beef, and turkey.
• Pork Pies & Sausage Rolls – Enhances the flavor of savory bakes.
• Grilled Cheese Sandwiches – These add a tangy contrast.

Expert Tips for Making the Best Piccalilli

• Don’t Skip the Salting Step – It helps keep the vegetables crunchy.
• Use a Non-Reactive Pan – Stainless steel or enamel prevents vinegar reactions.
• Let It Mature – The flavors improve after a few weeks.
• Adjust Sweetness & Spice – Add more sugar for a milder taste or extra mustard for a spicier kick.
• Sterilize Jars Properly – Ensures a longer shelf life.

Easy Variations of Mary Berry Piccalilli

• Spicier Piccalilli – Add ½ tsp chili flakes or cayenne pepper.
• Sweeter Version – Increase the sugar by 2-3 tbsp.
• Mild Piccalilli – Reduce the mustard powder for a less intense flavor.
• Extra Crunchy Version – Use more carrots and green beans.
• Dairy-Free & Vegan-Friendly – Naturally suitable for all diets.

Best Practices to Store Mary Berry Piccalilli

• Before Opening – Store in a cool, dark place for up to 6 months.
• After Opening – Refrigerate and consume within 1-2 months.
• Freezing Not Recommended – The texture of the vegetables will soften too much.

Nutrition Value (per tablespoon):

• Calories: 25
• Carbohydrates: 5g
• Sugar: 3g
• Fiber: 1g
• Fat: 0.1g

Final Words

Mary Berry’s Piccalilli is a flavor-packed, crunchy, and tangy mustard pickle, perfect for adding a punch of flavor to meats, cheese, and sandwiches. With its bright yellow color and balanced taste, this homemade piccalilli is a must-try traditional British condiment. Make a batch today and enjoy a homemade treat that’s better than store-bought!

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FAQs

How long does homemade piccalilli last?

When stored in sterilized jars in a cool place, it lasts up to 6 months. Once opened, refrigerate and consume within 1-2 months.

Can I use different vegetables in piccalilli?

Yes! You can customize it with courgettes, red onions, or radishes for extra crunch.

Can I make piccalilli without mustard powder?

Yes, but the flavor will be milder. Use a little extra turmeric for color and spice.

Why is my piccalilli too runny?

Ensure you’ve used cornflour to thicken the sauce, and let it cool before jarring.

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