Quick-pickled Piccalilli

Lightly Seasoned Vinegar Blend is now available in Tesco and Morrisons.

Make this using Sarson’s Lightly Seasoned Vinegar Blend.


  • 1 small cauliflower, broken into small florets
  • 1 courgette, cut into 1cm cubes
  • 200g fine green beans, cut into 1cm pieces
  • 150g runner beans, cut into 1cm pieces
  • 2 echalion shallots, peeled and sliced into ½ cm rings
  • 2 tbsp olive oil
  • 2 heaped tbsp mustard seeds
  • 1 tbsp ground cumin
  • 2 tbsp ground turmeric
  • ½ tsp ground nutmeg
  • 2 tbsp mustard powder
  • 4 tbsp plain flour
  • 500ml Sarson’s Lightly Seasoned Vinegar Blend
  • 1 apple, grated
  • 6 tbsp sugar
  • 3 cloves of garlic, crushed
  • 1 tbsp dried coriander


  1. Bring a large saucepan of water to a rolling boil. Add the cauliflower and bring back to a boil, then add both beans, bring back to a rolling boil and cook for 1 minute. Finally add the courgette and shallots and bring back to a rolling boil. Cook for 30 seconds and drain straight away. The vegetables should still retain some bite/texture.
  2. In the same large saucepan (this should be big enough to hold the total vegetables); add the olive oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apple, sugar, garlic, coriander. Cook for 2–3 minutes.
  3. Place the blanched vegetables into the mustard sauce and cook for 5 minutes. Spoon into sterilized jars and close the lids tightly.

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