English Style Piccalilli
Golden, tangy, and a little fiery, piccalilli is a true English classic that’s found a second life in Canadian kitchens. Made from cauliflower, beans, cucumbers, and carrots (or whatever the garden gives), it’s preserved in a mustardy, spiced sauce that gets better with time. For me, it’s tied to Ontario summers, when garden zucchini overflow and jars are shared with neighbours — a chutney that feels as at home on a pub ploughman’s plate as it does at a family cottage table.
Prep Time: 30 minutes (plus overnight brining)
Total Time: 24 hours
Makes: 4–5 jars
Ingredients
1 small cauliflower, cut into florets
1 cucumber (or courgette), diced
1 carrot or red pepper, diced
150 g green beans, trimmed & chopped
1 large onion, diced
1 tbsp salt
1 L white wine vinegar (or malt vinegar for a stronger, traditional flavour)
150 g sugar
3 tbsp plain flour
2 tbsp ground turmeric
2 tbsp mustard powder
1 tbsp ground ginger
1 tsp ground coriander
Method
Brine the vegetables: Mix all vegetables with salt in a large bowl. Cover and leave overnight to draw out moisture. Drain and pat dry the next day.
Prepare the pickling base: In a large pan, bring vinegar and sugar to a boil until sugar dissolves.
Make the mustard sauce: In a separate bowl, whisk flour, turmeric, mustard, ginger, and coriander with a little vinegar to make a smooth paste. Stir into the hot vinegar mixture until thickened.
Combine: Add vegetables to the pan and simmer gently for 5–6 minutes, just enough to coat them without losing crunch.
Jar & store: Spoon into sterilised jars while hot, seal, and cool. Store in a cool, dark place — flavours deepen after 2 weeks and keep for months.
Variations
Prairie Harvest – Add zucchini or squash from the summer garden for a Canadian twist.
Pub Style – Use malt vinegar for a stronger English flavour, perfect alongside cheddar and crusty bread.
Festive Touch – Stir in a handful of dried cranberries before jarring for sweet pops of flavour at the holidays.