Uploaded December 2020 | Updated September 2026, 2 weeks ago
With Christmas just around the corner this piccalilli recipe is a great little number to have in your fridge. It works really well with cold Christmas turkey or ham. In fact it spies up any cold meat or cheese plate. You’ll be thank fun you’ve got this in your fridge over the festive period.
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1 green apple
Juice of half a lemon
1/2 a cauliflower broken down into small florets
1 onion roughly diced
1/2 celeriac peeled and diced
1 large carrot peeled and diced
5% of the weight of the vegetables in sea salt. (My vegetables weighed 750g so I used 35g of salt)
Add the sat to the vegetable, mix, cover and leave in the fridge for 24 hours.
600ml (2.5 cups) apple vinegar
200g granulated sugar
Gently bring the vinegar to the boil with the sugar. Do it slowly and stirring continuously at the beginning to dissolve the sugar (otherwise it may burn)
25g (2 heaped tbsp) English mustard powder
10g (3 tsp)Turmeric powder
5g (2 tsp) Ginger powder
5g (2tsp) coriander seeds (ground) or powder
2g (1tsp) fennel seeds (ground) or powder
Mix all of the dried spices together in a bowl and add a small amount of the vinegar and sugar solution to it and stir gently. This will hydrate the spices and make them easier to mix.
Add the spice and vinegar slurry to the pan with the rest of the vinegar and sugar. Whisk really well.
Bring back to the simmer and add 30g of cornflour that’s been mixed with a tablespoon of cold water. Whisk until thickens. Add the sauce over the veg and pop into a clean jar. This will keep happily in the fridge for 3 weeks, probably longer. If you want to increase the shelf life and store outside of the fridge then you will need to follow proper canning procedures. This is designed a as a quick piccalilli recipe!
Enjoy cold from the fridge with cold meats, cheeses, in fact it’s damn good with pork pies!
With Christmas just around the corner this piccalilli recipe is a great little number to have in your fridge. It works really well with cold Christmas turkey or ham. In fact it spies up any cold meat or cheese plate. You’ll be thank fun you’ve got this in your fridge over the festive period.
Join the email community:
https://www.culinaryexploration.eu/community
Catch me on Instagram: instagram.com/culinary_exploration
-------------------------------------------------------------
If you find the recipe useful please subscribe to support the channel - Subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
1 green apple
Juice of half a lemon
1/2 a cauliflower broken down into small florets
1 onion roughly diced
1/2 celeriac peeled and diced
1 large carrot peeled and diced
5% of the weight of the vegetables in sea salt. (My vegetables weighed 750g so I used 35g of salt)
Add the sat to the vegetable, mix, cover and leave in the fridge for 24 hours.
600ml (2.5 cups) apple vinegar
200g granulated sugar
Gently bring the vinegar to the boil with the sugar. Do it slowly and stirring continuously at the beginning to dissolve the sugar (otherwise it may burn)
25g (2 heaped tbsp) English mustard powder
10g (3 tsp)Turmeric powder
5g (2 tsp) Ginger powder
5g (2tsp) coriander seeds (ground) or powder
2g (1tsp) fennel seeds (ground) or powder
Mix all of the dried spices together in a bowl and add a small amount of the vinegar and sugar solution to it and stir gently. This will hydrate the spices and make them easier to mix.
Add the spice and vinegar slurry to the pan with the rest of the vinegar and sugar. Whisk really well.
Bring back to the simmer and add 30g of cornflour that’s been mixed with a tablespoon of cold water. Whisk until thickens. Add the sauce over the veg and pop into a clean jar. This will keep happily in the fridge for 3 weeks, probably longer. If you want to increase the shelf life and store outside of the fridge then you will need to follow proper canning procedures. This is designed a as a quick piccalilli recipe!
Enjoy cold from the fridge with cold meats, cheeses, in fact it’s damn good with pork pies!
