Vegetable Piccalilli Recipe
Vegetable Piccalilli
Flavors of England
Total time: less than 15 minutes

Prep. time: 10 minutes
Cooking time: 2 à 3 hours

Difficulty: Easy
Chef's Note

A British pickle favourite filled with fresh vegetables. This cold, platter-perfect, sandwich-essential, built-for-dipping and picnic-ready classic is an essential table top accessory.

Fortnum & Mason uses cauliflower, silverskin onion, gherkin, carrot, green beans, red pepper, green pepper.

- 3 kg / 6 1/2 lb. assorted vegetables (1)
- 150 g (5 oz.) sea salt
- 750 ml / 3 cups white wine vinegar
- 90 g / 3 oz. sugar
- 1 Tbsp. dry mustard
- 1 Tsp. celery seeds
- 2 Tsp. turmeric
- 1 Tsp. black pepper

- 2 cloves of garlic
- 2 bay leaves
- Mustard seeds
- Capers
  1. Trim the vegetables and cut into small pieces;
  2. Place all the ingredients into a pot; bring to a boil and let simmer for 2 to 3 hours;
  3. While still boiling hot, pour into hot sterilized jars and seal.
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