Piccalilli is the British interpretation of an Indian style pickle from the days of the Raj. The key spices are mustard and turmeric which give the tangy condiment its characteristic yellow hue. Cauliflower, green beans and onion are the most common ingredients but you can use an equivalent amount of any veg you prefer. Best eaten as part of a ploughman's lunch or in a cheese toastie!

PICCALILLI BLEND (1 portion = 1 ½ tbsp): yellow MUSTARD, turmeric, red pepper flakes, green pepper flakes, chilli, garlic, MUSTARD seeds, cumin, coriander

Allergens are listed in CAPITALS. May contain traces of celery and sesame

Piccalilli Recipe:

PREP: 15 mins
COOK: 10 mins
HEAT: 2
SERVES: 4

You need:

½ small cauliflower - broken into very small florets
75g green beans - cut into 3cm lengths
1 small onion - cut into bite-size pieces
3 tbsp vinegar (white wine or cider vinegar is best)
1 tbsp sugar
2 tbsp cornflour
1 portion of PICCALILLI BLEND (1 portion = 1 ½ tbsp)

Method:

Bring 1.5l water to the boil with 1 tsp salt
Boil the cauliflower, green beans and onion in the salted water for 2 minutes (you still want a lot of crunch to the vegetables) then drain well
In a small pan mix 200ml water, the vinegar, sugar, cornflour, PICCALILLI BLEND and ½ tsp salt to a smooth sauce. Boil this mixture for a few minutes until the sauce has thickened and reduced to the consistency of double cream
Stir in the parboiled veg then leave to cool for 15 minutes (it can be kept in the fridge for up to 7 days)

Packaging format: 

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here