Tangy Piccalilli Recipe

tangy piccalilli

Another variation on the traditional piccalilli. The only constant with piccalilli is the turmeric which imparts the distinctive yellow colour.

Ingredients for Tangy Piccalilli:

  • 2 lb (900 g) green tomatoes
  • 1 large cauliflower
  • 1 lb (450 g) shallots
  • 2 cucumbers
  • 1 lb (450 g) french beans
  • Salt
  • 2 pints (1.1 litre)  distilled malt (white) vinegar
  • ½ oz (12 g) turmeric
  • 1 oz (25 g) mustard
  • ½ oz (12 g) curry powder
  • 8 oz (225 g) brown sugar
  • 3 tablespoons cornflour

Method for Tangy Piccalilli:

  1. Wash and wipe the tomatoes, cut into quarters.
  2. Break the cauliflower into sprigs. Wash and drain well.
  3. Peel the shallots and leave whole.
  4. Peel, cut and dice the cucumbers.
  5. Top and tail the French beans and cut into 1″ (2.5 cm) lengths.
  6. Put all the mixed vegetables into a bowl in alternate layers, with a generous sprinkling of salt and leave overnight.
  7. Wash thoroughly in cold water and drain well.
  8. Mix the sugar, curry powder, turmeric, mustard and cornflour into a smooth paste with some of the cold vinegar.
  9. Heat the remainder of the vinegar in a large pan and pour onto the mixed curry powder etc.
  10. Return to the pan and heat  to just below boiling point.
  11. Add the drained vegetables and heat without boiling.
  12. Turn into clean, hot, sterilised jars and cover.
  13. Label with contents and date when fully cooled.

For More Information on Pickles

Pickles - How to Make Pickles

Pickles - How to Make Pickles

Pickles can range from a simple single ingredient pickle to a complex mixed pickle like Piccalilli. The final flavour, especially with the simple pickles, will depend heavily on the vinegar used. See our article on Making Spiced & Flavoured Vinegars,...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.

Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Pickles, Cauliflowers, Cucumber, Green Beans, All Recipes, Onions, Tomatoes
15 comments on “Tangy Piccalilli Recipe
  1. ellen thompson says:

    Hello,my daughter sent me your address,i must say i am well impressed with it all,you have loads to read on here,i love your recipe lists, which are endless,i shall certainly pop back in here again, when i have some more free time,but i just wanted to say, thank you for letting me enjoy myself in here,and i am hoping i can convince hubby to take a peek,as he has an allotment also,thanks again,ellen

  2. Val says:

    I’m glad to hear that you like the site. We do aim to please! There should be even more recipes on soon and I’m sure John’s articles on Month to Month Vegetable Growing will be of interest to your husband.

  3. tim says:

    How can this piccalilli recipe ever thicken? Don’t you need to boil with flour to get a smooth creamy thick sauce?
    I shall, however, try it. I’ll let you know!
    rgds., tim
    Ps Like your site.

  4. Val says:

    I would add 1 oz of cornflour at stage 9 to get a smooth, creamy thick sauce. There’s a couple more Piccalilli Recipes on the site. See

  5. Kate says:

    Brilliant recipe – I added Courgettes as well and called it Garden variety!

  6. jayne says:

    How long does home made picallili keep unopened please?

  7. Val says:

    Theoretically years! If you’ve used cauliflower it will lose it’s crispness though. It’s best to eat it within 1 year in my opinion.

  8. Mel says:


    Just made large batch of piccalilli and stored them for a day but still seem a bit watery, is thre anythin I can do at this late stage.


  9. Val says:

    Tip it back out of the jars into a pan, bring back to the boil and allow to simmer off some excess fluid. If it takes too long, add some more cornflour mixed with a little water. Don’t forget to thoroughly wash and re-sterilise your jars if you do this.

  10. Steve says:

    Can anyone tell me how to store picalilli as I have been told 2 ways, one is in sunlight and to occasionally shake/turn jars, I assume to thicken sauce, second one is to store in a cool dark place, first time I have made this so any help greatly appreciated.

  11. Val says:

    Cool, dark place.

  12. Richard Phillips says:

    I made some piccalilli but it seems to have gone very thick in the jar – nice and crunchy but very thick how can I make it a bit more runny.

  13. Sarah says:

    My husband and I have recently come to the top of our council’s waiting list for an allotment! This site is such a wonderful resource! The wealth of info and advice is very much appreciated and we can’t wait to get started! I’m going to start making chutneys and pickles … and am a total piccalilli fiend, so thank you for this!!!

  14. Julie Grey says:

    Hi Great to discover this site. My raised beds are going to be installed today in my back garden, I cant wait, will be back looking for hints cos Ill probably kill more than I grow. Just opened a jar of Picallili I made a batch for the first time in January, it’s just gorgeous, glad it went right cos I hadnt tried it before, cant wait to get growing. I love baking and gardening and we have our own hens so great supply of eggs!

  15. MADGE POLE says:


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