By : | 0 Comments | On : September 23, 2016 | Category : Chutney, Precycle


Quite why this is a North of England favourite I do not know. It is traditional to eat bacon and eggs with piccalilli, and much more besides. There are lots of variations, but real piccalilli has lots of cauliflower in it.


2.5 kg vegetables

Cauliflower florets, baby onions, chopped cucumbers or gherkins, chopped swede, chopped carrot, whatever you have but plenty of cauliflower!

1 litre white vinegar

160 g granulated sugar

25 g English mustard powder

25 g ground ginger

15 g turmeric

1 tbsp cornflour


Clean and peel all the vegetables you want to peel

Make a brine by dissolving 330 g salt in a litre of water

Soak the vegetables in this brine for 24 hours, then rinse and dry.

Place most of the vinegar (keep 2 tablespoons back), the sugar and the spices in a large pan and heat until the sugar has all dissolved.

Add the vegetables and simmer until soft – a good 40 minutes at least.

Make a paste of the cornflour in the remaining vinegar and stir well. This will thicken the mix. Bring to the boil again and simmer for five minutes. Label into sterilised jars.

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