Mary Berry Piccalilli Recipe

150 mins
Serves 4
https://britishbakingrecipes.co.uk/mary-berry-piccalilli/

Directions

  1. 1Place all the chopped vegetables in a large mixing bowl.
  2. 2Place all the chopped vegetables in a large mixing bowl.
  3. 3Place all the chopped vegetables in a large mixing bowl.
  4. 4Sprinkle over the salt, toss to coat, and let sit for 2 hours to remove excess moisture.
  5. 5Sprinkle over the salt, toss to coat, and let sit for 2 hours to remove excess moisture.
  6. 6Sprinkle over the salt, toss to coat, and let sit for 2 hours to remove excess moisture.
  7. 7Rinse thoroughly under cold water and drain well in a colander.
  8. 8Rinse thoroughly under cold water and drain well in a colander.
  9. 9Rinse thoroughly under cold water and drain well in a colander.
  10. 10In a saucepan, heat the vinegar and sugar over medium heat, stirring until the sugar dissolves.
  11. 11In a saucepan, heat the vinegar and sugar over medium heat, stirring until the sugar dissolves.
  12. 12In a saucepan, heat the vinegar and sugar over medium heat, stirring until the sugar dissolves.
  13. 13Add the mustard powder, turmeric, ground ginger, and mustard seeds, stirring well.
  14. 14Add the mustard powder, turmeric, ground ginger, and mustard seeds, stirring well.
  15. 15Add the mustard powder, turmeric, ground ginger, and mustard seeds, stirring well.
  16. 16Simmer gently for 5 minutes, allowing the flavors to develop.
  17. 17Simmer gently for 5 minutes, allowing the flavors to develop.
  18. 18Simmer gently for 5 minutes, allowing the flavors to develop.
  19. 19In a small bowl, mix the cornflour with water to form a smooth paste.
  20. 20In a small bowl, mix the cornflour with water to form a smooth paste.
  21. 21In a small bowl, mix the cornflour with water to form a smooth paste.
  22. 22Slowly whisk the cornflour paste into the vinegar mixture, stirring continuously until it thickens.
  23. 23Slowly whisk the cornflour paste into the vinegar mixture, stirring continuously until it thickens.
  24. 24Slowly whisk the cornflour paste into the vinegar mixture, stirring continuously until it thickens.
  25. 25Simmer for another 2 minutes, then remove from heat.
  26. 26Simmer for another 2 minutes, then remove from heat.
  27. 27Simmer for another 2 minutes, then remove from heat.
  28. 28Add the drained vegetables to the saucepan and stir to coat them evenly in the mustard sauce.
  29. 29Add the drained vegetables to the saucepan and stir to coat them evenly in the mustard sauce.
  30. 30Add the drained vegetables to the saucepan and stir to coat them evenly in the mustard sauce.
  31. 31Cook over low heat for 2-3 minutes, ensuring everything is well combined but still crisp.
  32. 32Cook over low heat for 2-3 minutes, ensuring everything is well combined but still crisp.
  33. 33Cook over low heat for 2-3 minutes, ensuring everything is well combined but still crisp.
  34. 34Spoon the hot piccalilli into sterilized jars, pressing the vegetables down gently to remove air pockets.
  35. 35Spoon the hot piccalilli into sterilized jars, pressing the vegetables down gently to remove air pockets.
  36. 36Spoon the hot piccalilli into sterilized jars, pressing the vegetables down gently to remove air pockets.
  37. 37Seal the jars tightly and let them cool at room temperature.
  38. 38Seal the jars tightly and let them cool at room temperature.
  39. 39Seal the jars tightly and let them cool at room temperature.
  40. 40Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
  41. 41Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
  42. 42Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
  43. 43Once matured, serve with cold meats, cheeses, pies, or sandwiches.
  44. 44Once matured, serve with cold meats, cheeses, pies, or sandwiches.
  45. 45Once matured, serve with cold meats, cheeses, pies, or sandwiches.
  46. 46Keep it in the refrigerator after opening it, and consume it within 1-2 months.
  47. 47Keep it in the refrigerator after opening it, and consume it within 1-2 months.
  48. 48Keep it in the refrigerator after opening it, and consume it within 1-2 months.

Ingredients

  • 1 small Cauliflower, cut into florets
  • 1 small Cauliflower, cut into florets
  • 1 small Cauliflower, cut into florets
  • 150 g Small Onions or Shallots, peeled & quartered
  • 150 g Small Onions or Shallots, peeled & quartered
  • 150 g Small Onions or Shallots, peeled & quartered
  • 100 g Green Beans, chopped into small pieces
  • 100 g Green Beans, chopped into small pieces
  • 100 g Green Beans, chopped into small pieces
  • 2 Carrots, peeled and diced
  • 2 Carrots, peeled and diced
  • 2 Carrots, peeled and diced
  • 1 Cucumber, deseeded and diced
  • 1 Cucumber, deseeded and diced
  • 1 Cucumber, deseeded and diced
  • 1 Red Bell Pepper, finely chopped, optional
  • 1 Red Bell Pepper, finely chopped, optional
  • 1 Red Bell Pepper, finely chopped, optional
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 500 ml White Wine Vinegar
  • 500 ml White Wine Vinegar
  • 500 ml White Wine Vinegar
  • 200 g Granulated Sugar
  • 200 g Granulated Sugar
  • 200 g Granulated Sugar
  • 2 tbsp English Mustard Powder
  • 2 tbsp English Mustard Powder
  • 2 tbsp English Mustard Powder
  • 1 tbsp Turmeric
  • 1 tbsp Turmeric
  • 1 tbsp Turmeric
  • 2 tbsp Cornflour, mixed with 4 tbsp water
  • 2 tbsp Cornflour, mixed with 4 tbsp water
  • 2 tbsp Cornflour, mixed with 4 tbsp water
  • 1 tsp Ground Ginger
  • 1 tsp Ground Ginger
  • 1 tsp Ground Ginger
  • 1 tbsp Crushed Mustard Seeds
  • 1 tbsp Crushed Mustard Seeds
  • 1 tbsp Crushed Mustard Seeds

Equipment

Large mixing bowlLarge saucepanWooden spoonColanderSterilized jars

Tips

  • 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.
  • 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.