Recipe: Piccalilli

Hookery Cookery Home > Pickle and Chutney Recipes > Piccalilli


A deliciously sharp mustard pickle packed with mixed vegetables


  • 2 cauliflower’s
  • 2 medium sized cucumbers
  • 16 French onions, young
  • 1 marrow, medium size
  • 2 pints (1140ml) vinegar
  • 1 oz.(25g) whole spice
  • 4 oz. (100g) Demerara sugar
  • half an ounce (12g) ground ginger
  • 1 oz. (25g) mustard
  • half an ounce (12g) turmeric
  • 1 tablespoonful flour
  • Cooking Instructions:

    1. Cut all the vegetables into small pieces, lay on a dish and sprinkle with salt
    2. Leave for 12 hours then drain off water
    3. Boil nearly all the vinegar with the spice, then strain
    4. Mix the other ingredients, with the remaining cold vinegar, into a smooth paste; then mix with boiled vinegar
    5. Pour into a saucepan, add vegetables, and boil for 15 minutes


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