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Piccalilli (hot & sharp)

Submitted by sam from worthing 11 June 2009

use, fresh crisp veg, such as...beans (dwarf, broad or runner) red or white cabbage, cauliflower, cucumbers, gherkins, celery, marrows, onions, shallots, peppers and green toms



3kg mixed veg (prep'd weight),500g coarse salt,4 litres water,,3 tsp turmeric,8 tsp dry mustard,8 tsp g ginger,175g sugar,25g cornflour,1 litre distilled vinegar


prep the veg as for cooking and cut into uniform sizes.

keep the veg immersed in a brine solution of salt and water or spread on a large dish sprinkle with the salt, leave overnight, then rinse and drain the veggies, thoroughly....

b;end the turmeric mustard ginger and sugar with all but 2-3 tbspn of the vinegar put in a large pan and bring to the boil then simmer for 20 mins accordinging to crunchiness you prefer.

carefully lift out the veg with slotted spoon and put into hot clean sterilised jars.....

blend the cornglour woth the remaining vinegar and stir in the hot syrup, boil for 2 mins stirring occassionally, then pour over the veg to cover.seal at once and store for 4-6 weeks before using...once opened keep in the fridge.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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