Old-Fashioned Piccalilli Recipe
Traditional homemade piccalilli made with cauliflower, vinegar, and warming spices. A classic sweet and tangy pickle perfect for the pantry.
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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
Instructions
- In a large bowl, combine all pickle ingredients except the gherkins, corn flour, and water.
- Transfer the mixture to a colander set over a bowl and refrigerate overnight (or up to 24 hours) to drain excess liquid. This step is essential.
- After resting, rinse the vegetables well under cold water to remove excess salt. Set aside.
- In a large pot, combine all brine ingredients and bring to a simmer.
- Add the diced gherkins and drained vegetables to the brine.
- Return to a gentle simmer and cook until vegetables are just tender.
- Mix the corn flour and water to form a slurry. Slowly stir into the pickle mixture until thickened to your liking.
- Remove from heat.
- Ladle hot piccalilli into sterilized jars, seal, and allow to cool.
- Store unopened jars in a cool place. Refrigerate after opening.
Notes
Stacey's Kitchen Tips:
- 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.