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Speedy piccalilli recipe

36 ratings

Piccalilli is a true British classic, and a key part of a Ploughman's lunch. Made using late summer cauliflower, fiery mustard and gingery turmeric, this tangy pickle is the perfect accompaniment for sandwiches, cold meats and cheese or charcuterie boards. What's more, it's vegan, gluten-free and speedy to make! See method

Makes about 600ml
5 mins to prepare and 30 mins to cook, plus cooling
13 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

150ml white wine vinegar
75g golden caster sugar
1½ tsp turmeric
2 bay leaves
200g cauliflower florets, leaves and stalk discarded
1 carrot (about 100g), peeled and cut into 5mm dice
100g traditional sliced runner beans
½ green chilli, deseeded and finely diced
4 tsp cornflour
1 tbsp wholegrain mustard

Each serving contains

Energy
55kj
13kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
2g 3%
Salt
0.1g 2%

of the reference intake
Carbohydrate 2.9g Protein 0.2g Fibre 0.3g

Method

Stir the vinegar, sugar, turmeric, bay leaves and 1 tsp sea salt with 100ml water in a medium pan over a low heat; bring slowly to the boil.
Meanwhile, blanch the cauliflower, carrots, runner beans and green chilli, one vegetable type at a time, in boiling water for 1-2 mins until tender. Transfer to a colander with a slotted spoon to drain. Mix the cornflour with 2 tbsp cold water.
When the vinegar mix comes to the boil, add all the blanched vegetables. Return to the boil, stir in the cornflour, mix and simmer until thickened. Remove from the heat and stir in the mustard. Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. Will keep for 2 weeks in the fridge.

Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

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