Piccalilli (English Style Mustard Pickles)

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British Piccalilli is a classic English pickle that preserves a mix of vegetables in a savory mustard sauce.  This recipe is adapted for water bath canning, but they can also be made as refrigerator pickles.

Hey there, pickle lovers! If you’re looking for a tasty way to use up all your excess garden produce (but are starting to get sick of your classic dill pickle spears), look no further than Traditional British Piccalilli. 

This marvelous condiment originated in India and has been a popular British staple for centuries (though it’s not as common stateside). Its sweet and tangy flavor is the result of a perfect blend of fresh vegetables, vinegar, sugar, and spices. 

One of the great things about Piccalilli is that you can use any vegetable you have on hand – from cucumbers to cauliflower to green beans – just make sure they’re fresh and chopped into small, uniform pieces. You can even mix and match veggies to create a unique flavor combination every time.

Not only is Piccalilli delicious, but it’s also incredibly versatile. It goes well with everything from sandwiches and burgers to crackers and cheese. Plus, it’s a great way to add some flavor and nutrition to your meals without adding too many extra calories or fat.

So, what are you waiting for? Head to your garden or local farmer’s market and stock up on all your favorite veggies. With a little bit of love and some canning know-how, you can enjoy delicious British Piccalilli all year round! Here’s how to make it.

Ingredients for British Piccalilli

This canning recipe is adapted from The Complete Book of Pickling by Jennifer MacKenzie and The River Cottage Preserves Handbook by Pam Corbin.  I’m using a canning-approved thickener, known as “Clear Jel,” that’s approved for use in home canning and commonly used to thicken pie fillings, stews, and relishes.

The ingredients for canning British piccalilli are quite simple.  To make a canner batch of three pints, you’ll need the following:

• 2 ¼ lbs washed and peeled vegetables 
• 3 tbsp fine salt
• 2 tbsp honey
• 2 ½ cups apple cider vinegar
• ¾ cup granulated sugar
• 1 tsp crushed cumin seeds
• 1 tsp crushed coriander seeds
• 1 ½ tbsp yellow mustard seed
• 5 tsp English mustard powder
• 5 tsp ground turmeric
• 3 tbsp. Clear Jel

This recipe is unique because it calls for 2 ¼ lbs of washed and peeled vegetables, but allows you to select which vegetables you’d like to use. 

Options include cauliflower or romanesco cauliflower, zucchini, cucumbers, green beans, tomatillos, yellow or green tomatoes, small silver-skinned onions (or shallots), carrots, or nasturtium seed pods. The choice is yours – just stick to that quantity.

How to Make British Piccalilli

First, cut up your vegetables into small, bite-size pieces. Make sure they’re even so they’ll cook evenly once they’re mixed with the sauce. Sprinkle some salt on top, give it a good mix, and let it sit for 24 hours in a cool place. This step will help draw out any excess moisture, making our pickles crunchier. 

After the 24 hours are up, rinse them with ice-cold water and drain thoroughly. Again, this will help prevent your Piccalilli from being too soggy after the canning process. 

Now, let’s get to the sauce. A good pickle needs a tangy and spicy sauce to compliment the veggies!

Blend the Clear Jel, turmeric, mustard powder, mustard seeds, cumin seeds, and coriander seeds into a smooth paste with some of the vinegar. In a saucepan, bring the rest of the vinegar, honey, and sugar to a boil. 

Add the vegetables to the vinegar mixture, and bring the mixture to a boil.  Once boiling,

Pour a bit of the hot vinegar over the blended spice paste and stir well.  Add this mixture back into the saucepan and return it to a boil. Stir well to ensure the spice paste (and clear jel) are evenly incorporated into the mixture.

Simmer for 2-3 minutes to thicken the pickle, and fully heat the vegetables.

Make sure to give it a good mix to ensure every piece of veggie is coated in that delicious sauce!

Canning British Piccalilli

Now, let’s get to canning. Pack the pickles into sterilized jars, leaving about ½ inch of headspace. Use a clean cloth to remove any food residue from the rim of the jar and put the lids on. Process pints for ten minutes. Remove the jars from the canner, then let them cool on a clean rag at room temperature for 24 hours. Check the seals, label, and store.

One final note – the longer you wait to enjoy your mustard pickles, the better they get. So, if you can resist the temptation, let them mature for four to six weeks before opening. And don’t worry, they’ll last up to a year – but let’s be real, you’ll eat them well before that!

Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation.  Here are the altitude adjustments for canning British Piccalilli:

• For 0 to 1,000 Feet in Elevation – Process pint jars for 10 minutes, and quart jars for 15 minutes.
• For 1,001 to 6,000 Feet in Elevation – Process pint jars for 15 minutes, and quart jars for 20 minutes.
• Above 6,001 Feet in Elevation – Process pint jars for 20 minutes, and quart jars for 25 minutes.

Serving British Piccalilli

This tangy condiment goes well with so many things, making it a versatile addition to any meal. 

While technically, you could just spoon it out of the jar and eat it on its own (we won’t judge!), there are plenty of other ways to incorporate it into dishes. Some classic uses for Piccalilli include adding it to sandwiches, burgers, and wraps for a bright kick of flavor. It also pairs well with cheese, especially strong, crumbly varieties like cheddar or Wensleydale. Another option is to dollop it on top of roasted meats or vegetables, or mix it into potato or pasta salads for some zing. 

Now, if you prefer your Piccalilli warm, you may be wondering if it’s a heat-and-eat type of condiment or if you need to doctor it up at serving time. 

The good news is that it’s ready to go straight out of the jar – no cooking necessary. Of course, if you have a specific recipe in mind that calls for Piccalilli as an ingredient, you may need to add it to a dish and cook it that way. But for general snacking purposes, you can enjoy it as is. 

Once opened, be sure to store your Piccalilli in the fridge and use it up within a year for optimal freshness. And don’t forget – it may take a little time for the flavors to fully develop, so try to resist the urge to crack open the jar right away. Give it a few weeks to mature in the fridge, and you’ll be rewarded with a truly delicious condiment.

Yield: Makes 3 Pints (500ml each)

British Piccalilli

Prep Time: 1 day

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 1 day 20 minutes

British Piccalilli is a classic English pickle that preserves a mix of vegetables in a savory mustard sauce.  This recipe is adapted for water bath canning, but they can also be made as refrigerator pickles.

Print

Ingredients

• 2 ¼ lbs washed and peeled vegetables
• 3 tbsp fine salt
• 2 tbsp honey
• 2 ½ cups apple cider vinegar
• ¾ cup granulated sugar
• 1 tsp crushed cumin seeds
• 1 tsp crushed coriander seeds
• 1 ½ tbsp yellow mustard seed
• 5 tsp English mustard powder
• 5 tsp ground turmeric
• 3 tbsp. Clear Jel

Instructions

1. Cut up your vegetables into small, bite-size pieces. Make sure they're even so they'll cook evenly once they're mixed with the sauce. 
2. Sprinkle some salt on top, combine, and let it sit for 24 hours in a cool place. 
3. After the 24 hours are up, rinse the vegetables with ice-cold water and drain thoroughly.
4. Blend the Clear Jel, turmeric, mustard powder, mustard seeds, cumin seeds, and coriander seeds into a smooth paste with some of the vinegar. In a saucepan, bring the rest of the vinegar, honey, and sugar to a boil. 
5. Add the vegetables to the vinegar mixture, and bring the mixture to a boil.  Once boiling,
6. Pour a bit of the hot vinegar over the blended spice paste and stir well.  Add this mixture back into the saucepan and return it to a boil. Stir well to ensure the spice paste (and clear jel) are evenly incorporated into the mixture.
7. Simmer for 2-3 minutes to thicken the pickle, and fully heat the vegetables. Mix well to coat the vegetables in the sauce. 
8. Pack the pickles into sterilized jars, leaving about ½ inch of headspace. Use a clean cloth to remove any food residue from the rim of the jar and put the lids on. 
9. Process pint jars for ten minutes, adjusting for altitude. 
10. Remove the jars from the canner, then let them cool on a clean rag at room temperature for 24 hours. Check the seals, label, and store.

Notes

This recipe is unique because it calls for 2 ¼ lbs of washed and peeled vegetables, but allows you to select which vegetables you'd like to use. 

Options include cauliflower or romanesco cauliflower, zucchini, cucumbers, green beans, tomatillos, yellow or green tomatoes, small silver-skinned onions (or shallots), carrots, or nasturtium seed pods. The choice is yours - just stick to that quantity.

Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation.  Here are the altitude adjustments for canning British Piccalilli:

• For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
• For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
• Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.

Pickling Recipes

Looking for more simple pickling recipes?

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• Pickled Jalapenos
• Pickled Fiddleheads