How to Make Your Own Piccalilli

Here’s a recipe for traditional piccalilli using Sylt Pickling’s Dill & Mustard spiced pickling liquid. It combines the tangy, spiced flavours of traditional piccalilli with the unique infusion from the pickling liquid. This recipe is tried and tested one, but with a flavourful twist from Sylt Pickling.

Piccalilli Recipe

Ingredients 

• 1 small cauliflower (approx. 500g), cut into small florets
• 100g green beans, trimmed and chopped into 2cm pieces
• 200g small pickling onions or shallots, peeled
• 1 courgette (200g), deseeded and chopped into chunks
• 1 small carrot, peeled and sliced
• 50g table salt
• 600ml Sylt Pickling's Dill & Mustard spiced pickling liquid
• 3 tbsp mustard powder
• 4 tbsp plain flour
• 2 tsp turmeric
• 1 tsp ground ginger
• 1 tsp ground coriander
• 100g granulated sugar
• 1 tbsp honey (optional, for sweetness)

Instructions

1. Prepare the Vegetables:

   Place the cauliflower florets, green beans, onions, cucumber, and carrots in a large bowl. Sprinkle with the salt, toss to combine, and cover with a tea towel. Leave for 24 hours to draw out excess water. Afterward, rinse thoroughly in cold water and drain.

2. Create the Spice Mix:

   In a small bowl, mix the mustard powder, flour, turmeric, ginger, and coriander. Set aside.

3. Cook the Pickling Liquid:

   In a large saucepan, Bring Sylt Pickling’s Dill & Mustard spiced pickling liquid to a boil, then lower the heat and simmer gently for 5 minutes.

4. Make the Sauce:

   Gradually whisk the spice mixture into the simmering pickling liquid. Continue to whisk until the mixture thickens slightly, forming a sauce. Stir in the sugar and honey, then cook for another 5 minutes, allowing the flavours to meld.

5. Add the Vegetables:

   Add the drained vegetables to the saucepan. Stir to coat them in the thick, flavourful sauce. Cook for an additional 3-5 minutes to ensure the vegetables are heated through but still retain some crunch.

6. Jar and Store:

   Spoon the hot piccalilli into sterilised jars, packing them tightly. Seal the jars while hot and leave them to cool completely.

7. Mature:

Be patient! Store in a cool, dark place. For the best flavour, let the piccalilli mature for at least 2-4 weeks allowing the flavours to develop before consuming.

Serving Suggestions 

This piccalilli is perfect as an accompaniment to cold meats, cheeses, or served in sandwiches. The balance of tangy mustard, spices, and the aromatic dill from the Sylt Pickling’s liquid adds a unique twist to this classic British condiment. Perfect to go with your Christmas ham.

Enjoy your traditional homemade piccalilli!

How to Make Your Own Piccalilli

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Category

Chutneys

Cuisine

English

Servings

10

Prep Time

30 minutes

Cook Time

30 minutes

Here’s a recipe for traditional piccalilli using Sylt Pickling’s Dill & Mustard spiced pickling liquid. It combines the tangy, spiced flavours of traditional piccalilli with the unique infusion from the pickling liquid. This recipe is tried and tested one, but with a flavourful twist from Sylt Pickling.

Author:

Ash Mikucki Ringhus

Ingredients

• 1 small cauliflower (approx. 500g), cut into small florets

• 100g green beans, trimmed and chopped into 2cm pieces

• 200g small pickling onions or shallots, peeled

• 1 courgette (200g), deseeded and chopped into chunks

• 1 small carrot, peeled and sliced

• 50g table salt

• 600ml Sylt Pickling's Dill & Mustard spiced pickling liquid

• 3 tbsp mustard powder

• 4 tbsp plain flour

• 2 tsp turmeric

• 1 tsp ground ginger

• 1 tsp ground coriander

• 100g granulated sugar

• 1 tbsp honey (optional, for sweetness)

Directions

1. Place the cauliflower florets, green beans, onions, cucumber, and carrots in a large bowl. Sprinkle with the salt, toss to combine, and cover with a tea towel. Leave for 24 hours to draw out excess water. Afterward, rinse thoroughly in cold water and drain.

2. In a small bowl, mix the mustard powder, flour, turmeric, ginger, and coriander. Set aside.

3. In a large saucepan, Bring Sylt Pickling’s Dill & Mustard spiced pickling liquid to a boil, then lower the heat and simmer gently for 5 minutes.

4. Gradually whisk the spice mixture into the simmering pickling liquid. Continue to whisk until the mixture thickens slightly, forming a sauce. Stir in the sugar and honey, then cook for another 5 minutes, allowing the flavours to meld.

5. Add the drained vegetables to the saucepan. Stir to coat them in the thick, flavourful sauce. Cook for an additional 3-5 minutes to ensure the vegetables are heated through but still retain some crunch.

6. Spoon the hot piccalilli into sterilised jars, packing them tightly. Seal the jars while hot and leave them to cool completely.

Recipe Note

Be patient! Store in a cool, dark place. For the best flavour, let the piccalilli mature for at least 2-4 weeks allowing the flavours to develop before consuming.