Piccalilli (Mustard Pickle)


1 lb (500 g) green tomatoes
1 lb (500 g) green beans
1 lb (500 g) carrots
1 lb (500 g) cauliflower
1 lb (500 g) small pickling onions
250 g (8 oz) salt
3 litres water

for the sauce

one 15 ml sp (1 tbsp) turmeric
three 15 ml sp (3 tbsp) dry mustard
three 15 mlsp (3 tbsp) dry ginger
one 5 ml sp (1 tsp) celery seed
1/2 cup (100 g) 4 oz sugar
4 cups (1 litre) 1 3/4 pint malt vinegar
3 tbls (25 g) 1 oz cornflour


1. Wash all the vegetables and peel the onions. Cut the green tomatoes, beans and carrots into bite-sized pieces.

2. Separate the cauliflower into individual florets.

3. Put the vegetables in a large bowl and add the salt and measured water. Stir the mixture well so that all the vegetables are thoroughly moistened.

4. Weight them down with a large plate and leave them in a cool place (not the refrigerator) overnight.

5. Rinse them thoroughly in cold water and leave them to drain.

6. Put the spices, sugar and all but a few spoonfuls of vinegar into a large saucepan and mix well.

7. Add the vegetables, bring the mixture to the boil, and simmer it for about 15 minutes or so, just long enough to soften the vegetables without overcooking them.

8. Transfer the vegetables, with a slotted spoon, to warmed, sterilised jars.

9. Dissolve the cornflour in the reserved vinegar and stir it into the cooking liquid,

10. Bring the mixture to the boil and boil it for a few minutes, stirring constantly, until it has thickened.

11. Pour the sauce over the vegetables and seal the jars immediately.

12. Store them for at least eight weeks before eating the pickle,

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