Traditional English Piccalilli Recipe: Tangy Mustard Pickles

British Piccalilli is a classic English pickle that preserves a mix of vegetables in a savory mustard sauce. This version is adapted for water-bath canning but can also be made as refrigerator pickles.

If you have a glut of garden produce and want something different from the usual dill spears, try traditional British Piccalilli. Originating in India and popularized in Britain, piccalilli combines fresh vegetables with vinegar, sugar, and a bright mustard-spice blend to create a sweet-tangy, slightly spicy condiment. It’s versatile, easy to customize, and stores well when canned.

Piccalilli works with a wide range of vegetables: cauliflower, romanesco, zucchini, cucumbers, green beans, tomatillos, green or yellow tomatoes, small onions or shallots, carrots, or even nasturtium seed pods. The key is to use fresh produce cut into small uniform pieces so everything heats and absorbs sauce evenly.

Serve piccalilli with sandwiches, burgers, cheese boards, roasted meats or vegetables, or stirred into potato or pasta salads for a lively hit of flavor. It’s ready to eat straight from the jar, though allowing it to rest for several weeks improves the depth of flavor.

Ingredients for British Piccalilli

To make approximately three pints (500 ml each), you will need:

• 2 ¼ lbs washed and peeled vegetables (see notes for options)
• 3 tbsp fine salt
• 2 tbsp honey
• 2 ½ cups apple cider vinegar
• ¾ cup granulated sugar
• 1 tsp crushed cumin seeds
• 1 tsp crushed coriander seeds
• 1 ½ tbsp yellow mustard seed
• 5 tsp English mustard powder
• 5 tsp ground turmeric
• 3 tbsp Clear Jel (a canning-approved thickener)

How to Make British Piccalilli

1. Chop vegetables into small, bite-sized, uniform pieces. Toss them with the salt, combine well, and let sit in a cool place for 24 hours. This draws out excess moisture and keeps the pickles crunchy.

2. After 24 hours, rinse the vegetables in ice-cold water and drain thoroughly.

3. Make the spice paste by blending Clear Jel, turmeric, English mustard powder, mustard seeds, crushed cumin, and crushed coriander with a small amount of the vinegar until smooth.

4. In a saucepan, bring the remaining vinegar, honey, and sugar to a boil.

5. Add the drained vegetables to the boiling vinegar mixture and return to a boil.

6. Pour a little of the hot vinegar over the blended spice paste, stir to loosen it, then add that paste back into the saucepan. Stir well so the Clear Jel and spices are evenly distributed.

7. Simmer for 2–3 minutes until the sauce thickens slightly and the vegetables are fully heated. Stir to coat the vegetables evenly with the mustard sauce.

Canning British Piccalilli

Spoon the hot piccalilli into sterilized jars, leaving about ½ inch headspace. Wipe rims clean, apply lids, and process pint jars in a boiling water bath for 10 minutes (adjust processing time for altitude—see notes). Remove jars, cool on a clean towel at room temperature for 24 hours, check seals, label, and store.

For best flavor, allow jars to mature for 4–6 weeks before opening. Properly sealed jars will keep for up to a year, though they are usually eaten long before that.

Altitude Adjustments

Because boiling temperature drops with altitude, increase processing times as needed:

• 0–1,000 ft: pints 10 minutes, quarts 15 minutes
• 1,001–6,000 ft: pints 15 minutes, quarts 20 minutes
• Above 6,001 ft: pints 20 minutes, quarts 25 minutes

Serving British Piccalilli

Piccalilli brightens many dishes. Spoon it onto sandwiches, burgers, or wraps, serve alongside cheese (especially sharp cheddar or Wensleydale), or use it as a condiment for roasted meats and vegetables. It can be stirred into salads for a tangy lift. It’s ready to eat from the jar—no reheating required.

After opening, keep refrigerated and use within a year for best quality. Allow a few weeks after canning for the flavors to mellow and meld.

Pickling Recipes

Looking for more simple pickling recipes? Try other canning favorites like pickled corn salad, three-bean salad, pickled green tomatoes, dilly beans, pickled jalapeños, or pickled fiddleheads.