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Mary Berry Piccalilli Recipe

Mary Berry Piccalilli recipe
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Print Recipe

 

Piccalilli is a classic British mustard pickle made from mixed vegetables cooked in a spiced vinegar sauce thickened with flour and mustard powder. Mary Berry’s style keeps the vegetables crisp, the colour bright, and the flavour bold without being overpowering. It’s designed to be stored and enjoyed gradually rather than eaten straight away.

Ingredients

 

  • Cauliflower: 1 medium, broken into small florets

  • Onions: 2 large, chopped

  • Green beans: 200 g, trimmed and sliced

  • Cucumber or courgette: 1 large, diced

  • Salt: 2 tablespoons (for soaking)

  • White wine vinegar: 600 ml

  • Caster sugar: 150 g

  • Plain flour: 75 g

  • Mustard powder: 75 g

  • Turmeric: 2 teaspoons

  • Ground ginger: 1 teaspoon

  • Black pepper: ½ teaspoon

Instructions

 

  • Prepare the vegetables – Place all chopped vegetables in a large bowl, sprinkle with salt, mix well, and leave overnight to draw out excess moisture.

  • Rinse and drain – Rinse the vegetables thoroughly under cold water and drain well.

  • Heat vinegar and sugar – Pour the vinegar into a large saucepan, add the sugar, and heat gently until dissolved.

  • Mix the spices – In a bowl, blend flour, mustard powder, turmeric, ginger, and pepper with a little cold water to form a smooth paste.

  • Thicken the sauce – Stir the spice paste into the hot vinegar, whisking continuously until thickened and smooth.

  • Add the vegetables – Stir in the drained vegetables and cook gently for 10–15 minutes until just tender but still crisp.

  • Cool slightly – Remove from heat and allow the piccalilli to cool a little.

  • Jar the pickle – Spoon into warm, sterilised jars and seal tightly.

  • Mature before using – Store in a cool, dark place for at least 2 weeks before eating for the best flavour.

Find it online: https://maryberrycooks.co.uk/mary-berry-piccalilli/