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Mary Berry Piccalilli Recipe

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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.

Ingredients

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.

Instructions

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-piccalilli/