Piccalilli is a traditional British condiment that brings together crunchy vegetables and a tangy mustard-spiced pickling sauce. Often served alongside cold meats, cheeses, or in sandwiches, this vibrant relish holds a nostalgic place in many family kitchens. An easy grandma piccalilli recipe captures the charm of home canning with flavors that are both bold and comforting. With simple ingredients and a few basic steps, you can recreate this timeless preserve at home, just like grandma used to make.
What Is Piccalilli?
Piccalilli is essentially a mustard-based pickle, combining chopped vegetables with a vinegar-based sauce that is thickened and flavored with mustard powder, turmeric, and other spices. It has a bold yellow color and a sweet, tangy, and spicy flavor. Originally influenced by Indian pickles, piccalilli evolved in British cuisine to suit local tastes and ingredients.
Why Make Your Own Piccalilli?
Homemade piccalilli tastes fresher and more vibrant than store-bought versions. Making your own gives you full control over the texture, flavor, and spice level. It also allows you to adjust the sweetness or tanginess to suit your preferences. Plus, preserving your own vegetables is satisfying and allows you to enjoy them long after the harvest season.
Ingredients for Easy Grandma Piccalilli Recipe
This version of an easy grandma piccalilli recipe uses commonly available vegetables and pantry staples. You can swap or add ingredients depending on what you have on hand, but these are the essentials:
- 1 medium cauliflower, cut into small florets
- 2 cups diced cucumber (peeled and deseeded)
- 1 1/2 cups chopped green beans
- 1 1/2 cups diced carrots
- 1 large onion, finely chopped
- 1/4 cup salt (for salting the vegetables)
- 3 cups white distilled vinegar
- 1 1/2 cups granulated sugar
- 2 tablespoons dry English mustard powder
- 2 tablespoons ground turmeric
- 1 tablespoon ground ginger
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons cold water (for mixing cornflour)
Step-by-Step Instructions
1. Prepare the Vegetables
Begin by washing and chopping all the vegetables into small, uniform pieces. This ensures even cooking and gives the finished product its signature texture. Place the chopped vegetables into a large bowl and sprinkle them with salt. Stir well to coat all the vegetables, then cover and let sit overnight. This process draws out excess water, making the final piccalilli less watery and more flavorful.
2. Rinse and Drain
The next day, rinse the salted vegetables thoroughly under cold water to remove the salt. Drain them well and let them sit in a colander for a few minutes to remove as much moisture as possible.
3. Make the Pickling Sauce
In a large saucepan, combine the vinegar, sugar, mustard powder, turmeric, and ground ginger. Stir the mixture over medium heat until the sugar dissolves and the sauce begins to simmer. This spiced vinegar mixture will form the base of the piccalilli’s flavor.
4. Cook the Vegetables
Add the drained vegetables to the simmering vinegar mixture. Cook gently for about 1012 minutes until the vegetables are tender but still have a slight crunch. Stir frequently to ensure even cooking and to prevent sticking.
5. Thicken the Sauce
In a small bowl, mix the cornflour with the cold water to form a smooth paste. Slowly pour this paste into the hot piccalilli mixture while stirring constantly. Cook for another 5 minutes, or until the sauce thickens and clings to the vegetables.
6. Jar and Store
Sterilize your jars and lids by boiling them in water or washing them in hot, soapy water and drying in a warm oven. Carefully spoon the hot piccalilli into the jars, pressing it down to eliminate air bubbles. Seal the jars tightly and allow them to cool at room temperature. Store in a cool, dark place for at least two weeks before opening to allow the flavors to fully develop.
Tips for the Best Homemade Piccalilli
- Use fresh, firm vegetables: Fresh produce holds up better during pickling and adds crunch.
- Adjust the seasoning: If you like it spicier, add a pinch of chili flakes or extra mustard powder.
- Give it time: Letting the jars sit for a couple of weeks enhances the flavor and texture.
- Label your jars: Mark the date of preparation so you know when the piccalilli is ready to use.
Serving Suggestions
Piccalilli is incredibly versatile and adds a zesty kick to many dishes. Here are some classic and creative ways to enjoy it:
- As a side with cold meats like ham, roast beef, or corned beef
- In sandwiches and wraps for extra crunch and flavor
- Alongside cheese and crackers on a charcuterie board
- With pork pies, sausage rolls, or Scotch eggs for a traditional British touch
- Mixed into potato salad or coleslaw for a tangy twist
Storage and Shelf Life
Properly sealed jars of piccalilli can last up to one year when stored in a cool, dark cupboard. Once opened, keep the jar in the refrigerator and use within one to two months. Always use a clean spoon when serving to avoid contamination and prolong shelf life.
Why This Recipe Works
This easy grandma piccalilli recipe brings together the best elements of traditional preserving with a no-fuss approach. It doesn’t require any special equipment beyond basic kitchen tools and jars, and the ingredients are budget-friendly. By using a blend of mustard, turmeric, and vinegar, you get a perfect balance of sour, sweet, and spice. It’s a family favorite that’s been passed down through generations and now it’s ready for your table too.
Homemade piccalilli is more than just a condiment it’s a celebration of tradition, flavor, and seasonal ingredients. With this easy recipe, you can bring a touch of vintage charm to your modern kitchen. Whether you’re enjoying it with a hearty winter meal or as part of a summer picnic, piccalilli adds personality and punch to every bite. Once you try making it yourself, you’ll never go back to the store-bought version again.