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Piccalilli – English Mustard Pickle

Piccalilli – English Mustard Pickle

Let’s start pickling today!

Course Mixed Pickles, Mustard Pickle, Pickles, Pickling
Cuisine british food, English Food, Indian Food
Keyword Piccalilli – English Mustard Pickle
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 350 ml Jars
Author Labsalliebe

Ingredients

INGREDIENTS FOR PICCALILLI

  • 1 onion cut into small cubes
  • 1 red bell pepper cut into small cubes
  • 1 onion cut into small cubes
  • 1 carrot cut into small cubes
  • 1 Zucchini cut into small cubes
  • 1 cauliflower broken into small florets

INGREDIENTS FOR THE BRINE

  • 3 tbsp sea salt
  • 500 ml apple cider vinegar
  • 160 g sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp mustard seeds
  • 1 tsp mustard powder
  • 1 tbsp turmeric ground
  • 1 tsp coriander ground
  • 2 tbsp corn starch

Instructions

PREPARATION OF BRINE

  1. Set aside three tablespoons of the vinegar.

  2. Pour the rest of the vinegar in a large pot, add sugar, mustard powder, and all the other ingredients except the cornstarch. Bring everything to a simmer.

  3. Whisk the remaining vinegar with the cornstarch until you get a smooth paste. Stir this into the simmering liquid to make it creamy.

  4. Fold in the drained veg, heat for 4-5 minutes, stirring constantly, until the veg are no longer raw.

  5. While still hot, place in sterile jars and fill to the top with more brine.

  6. Twist the lids on and turn them upside down for 5 minutes to sterilize them.

  7. Turn it upside down, let it cool down, and store it in the fridge for best results.

Recipe Notes

Piccalilli will keep for up to 3 months!