Old-Fashioned Piccalilli Recipe

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This homemade piccalilli is a classic, old-fashioned pickle. It makes the most of fresh vegetables. It turns them into something that lasts. It’s tangy, lightly sweet, and beautifully spiced — perfect alongside cold meats, sausages, cheese boards, or a simple sandwich. This pickle is also known sometimes as Chow Chow, but either name will work. The main difference between the two is Piccalilli has gherkins, while Chow Chow does not.

The salting and draining step might seem slow. However, it’s essential for getting the right texture. This process also prevents a watery pickle. Once that’s done, everything comes together quickly, and you’re left with jars of golden piccalilli ready for the pantry.

This is one of those recipes that feels deeply satisfying to make and even better to open months later.

YouTube Video

I’ve shared a YouTube video walking through the full process. It includes how thick to make the sauce and offers tips for getting the texture just right. It’s especially helpful if this is your first time making piccalilli. You can go and watch it first if you like: Making Piccalilli

Links to Other Preserving Recipes

If you enjoy homemade pantry staples, you will also like:

• Homemade Beetroot Relish, Sweet & Tangy
• Homemade Raspberry Jam
• Easy Homemade Whole Cranberry Sauce

Old-Fashioned Piccalilli Recipe

Prep time: 30 minutes (plus resting time)
Cook time: 30 minutes
Resting time: 24 hours

Ingredients

Pickle Ingredients

• 2 large cauliflower heads, finely cut
• 1 large cucumber, diced
• 3 onions, diced
• 3 Tbsp salt
• 8 gherkins, diced
• ½ cup corn flour
• ¼ cup water

Brine Ingredients

• 3 cups apple cider vinegar
• 2 cups white vinegar
• 3 cups brown sugar
• 2 Tbsp dry mustard
• 2 Tbsp turmeric
• 1¼ cups water

Method

1. In a large bowl, combine all pickle ingredients except the gherkins, corn flour, and water.
2. Put the mixture in a colander set over a bowl. Refrigerate it overnight (or up to 24 hours) to drain excess liquid. This step is essential.
3. After resting, rinse the vegetables well under cold water to remove excess salt. Set aside.
4. In a large pot, combine all brine ingredients and bring to a simmer.
5. Add the diced gherkins and drained vegetables to the brine.
6. Return to a gentle simmer and cook until vegetables are just tender.
7. Mix the corn flour and water to form a slurry. Slowly stir into the pickle mixture until thickened to your liking.
8. Remove from heat.
9. Ladle hot piccalilli into sterilized jars, seal, and allow to cool.
10. Store unopened jars in a cool place. Refrigerate after opening.

Stacey’s Kitchen Notes

• Draining the vegetables properly prevents watery piccalilli.
• Add the corn flour slurry slowly — thickness is personal preference.
• The colour deepens as the piccalilli cools and matures.
• Flavour improves after a few weeks in the jar.

Storage & Preserving Notes

• Keeps for several months when sealed and stored correctly.
• Once opened, store in the refrigerator.
• Steam canning for 10 minutes is optional and based on personal preference.

Final Thoughts

This homemade piccalilli is a true pantry classic — economical, practical, and full of flavour. It’s the kind of recipe that earns its place in your preserving rotation. It makes everyday meals feel a little more special.

— Stacey, Farmers Wife Homestead

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