Piccalilli Recipe

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Piccalilli is traced back to the 18th Century and was originally called Indian pickle, which would indicate its origin. I would imagine since it is a low cost, easy food to make and lasts for months, was the reason it was so popular and has remained so to this day.


8 ounces Cauliflower, Chopped into small pieces
6 ounces Shallot, Sliced into small pieces
6 ounces Cucumber, Chopped into small pieces
6 ounces Carrot, Chopped into small pieces
3 ounces Green Beans, Chopped into small pieces
1 1/2 tablespoons Salt
5 cups Apple Cider Vinegar
2/3 cup Sugar
2 teaspoons Ground Turmeric
1 1/2 tablespoons Mustard Powder
1 1/2 tablespoons Ground Ginger
1/8 teaspoon Grated Nutmeg
1/2 cup All-Purpose Flour

Read the Instructions here