Mary Berry Piccalilli Recipe

Name: Mary Berry Piccalilli Recipe
Total time: 150 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 small Cauliflower, cut into florets; 150 g Small Onions or Shallots, peeled & quartered; 100 g Green Beans, chopped into small pieces; 2 Carrots, peeled and diced; 1 Cucumber, deseeded and diced; 1 Red Bell Pepper, finely chopped, optional; 2 tbsp Salt; 500 ml White Wine Vinegar; 200 g Granulated Sugar; 2 tbsp English Mustard Powder; 1 tbsp Turmeric; 2 tbsp Cornflour, mixed with 4 tbsp water; 1 tsp Ground Ginger; 1 tbsp Crushed Mustard Seeds

2h 30m

Serves 4

https://britishbakingrecipes.co.uk/mary-berry-piccalilli/

Mary Berry Piccalilli Recipe

https://britishbakingrecipes.co.uk/mary-berry-piccalilli/

2h 30m

Serves 4

Directions

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

Ingredients

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

Mary Berry Piccalilli Recipe

Mary Berry Piccalilli Recipe

Directions

Ingredients

Equipment

Tips

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