Hairy Bikers Piccalilli Recipe
Crunchy, tangy, and bright yellow, this classic British pickle is the perfect partner for cheese or cold meats. Follow our guide to make it at home today.
Ingredients
- 500 g cauliflower florets chopped small
- 2 large onions peeled and diced
- 1 large cucumber diced
- 50 g salt for drawing out moisture
- 500 ml malt vinegar
- 50 g caster sugar
- 2 tbsp mustard powder
- 1 tbsp turmeric for color
- 2 tbsp cornflour to thicken
Instructions
- Chop all vegetables into small, uniform pieces.
- Toss with salt and let rest for 24 hours.
- Rinse the vegetables thoroughly with cold water.
- Bring vinegar and sugar to a boil in a pan.
- Mix mustard, turmeric, and cornflour with a little vinegar.
- Whisk the paste into the boiling vinegar.
- Add the vegetables and cook until slightly tender.
- Pour into sterilized jars and seal tight.
Notes
Always store your finished piccalilli in the fridge for safety.