# Mary Berry Piccalilli Recipe

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.

- Servings: 4 servings
- Total time: 150 min
- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- Large mixing bowl
- Large saucepan
- Wooden spoon
- Colander
- Sterilized 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.

## Source

- Original video: https://britishbakingrecipes.co.uk/mary-berry-piccalilli/
- Recipe page: https://www.cliprecipe.com/recipe/35661780-8c4f-4d02-aa47-eb9157585266
- Extracted: 2025-09-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt