How to Make Piccalilli


  • 1 kg washed, peeled seasonal vegetables. Select 5 or 6 from: cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, shallots, peppers, nasturtium seed pods.
  • 50g fine salt
  • 30g cornflour
  • 10g ground turmeric
  • 10g English mustard powder
  • 15g yellow mustard seeds
  • 1 tsp crushed cumin seeds
  • 1 tsp crushed coriander seeds
  • 600ml Sarson’s Pickling Classic Malt Vinegar
  • 150g granulated sugar
  • 50g honey


  1. Cut vegetables into small, bit-sized pieces. Place in large bowl and sprinkle with salt. Mix well, cover and leave in a cool place for 24 hours. Rinse with cold water and drain thoroughly. Blend cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar.
  2. Put the rest of the vinegar into a saucepan with sugar and honey and bring to boil. Pour a little of the hot vinegar over blended spice paste, stir well and return to pan. Bring gently to the boil. Boil for 3-4 minutes. Remove the pan from the heat and carefully fold in the vegetables. Pack into warm sterilised Kilner® Jars and seal immediately.
  3. Leave for 4-6 weeks before opening.