Golden Mustard Pickles (Piccalilli) – An Old-Fashioned Favourite
Golden Mustard Pickles, also known as Piccalilli, are one of those old-fashioned favourites that are becoming harder to find in the shops. Packed with crunchy vegetables in a tangy mustard sauce, they’re lovely with cold meats, sandwiches and cheese. This recipe makes a generous batch, which also makes it a lovely one for Christmas gifting.
If you love homemade preserves, be sure to check out my Tomato Relish and Chilli Jam recipes for even more delicious ways to elevate your pantry
Golden Mustard Pickles (Piccalilli)
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Resting Time: 1 day
Servings: 10 (500ml jars
These old-fashioned Golden Mustard Pickles, also known as Piccalilli, are so much better than anything I can find in the shops. They're packed with crunchy vegetables in a tangy mustard sauce and are lovely with cold meats, sandwiches or a simple ploughman's lunch. The recipe makes a generous batch, so they're also perfect for Christmas gifting. Make them a few weeks ahead and the flavour gets even better.
Ingredients
Full Batch
- 1.5 kg cauliflower florets about 2 medium-sized cauliflowers
- 1.5 kg mixed vegetables e.g., celery, red capsicums, zucchinis
- 1 large cucumber
- 1.5 kg onions
- 1/2 cup salt
- 1.4 litres of vinegar e.g., apple cider vinegar, white vinegar, or malt vinegar
- 1 cup plain flour
- 1 tablespoon curry powder
- 3 tablespoons mustard powder
- 1 tablespoon ground turmeric
- 1 teaspoon cayenne pepper
- 1.5 kg sugar
Half Batch
- 750 g cauliflower florets about 1 medium-sized cauliflower
- 750 g mixed vegetables e.g., celery, red capsicums, zucchinis
- 1/2 large cucumber
- 750 g onions
- 1/4 cup salt
- 700 ml of vinegar e.g., apple cider vinegar, white vinegar, or malt vinegar
- 1/2 cup plain flour
- 1½ teaspoons curry powder
- 1.5 tablespoons mustard powder
- 1/2 tablespoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 750 g sugar
Instructions
Same for both Full Batch & Half Batch
Preparing the Vegetables
- Chop the cauliflower florets into small pieces.
- Slice the mixed vegetables (e.g., celery, red capsicums, zucchinis) finely, and ensure you weigh them to reach 1.5 kilograms (full batch) 750g (half batch).
- Slice the cucumber in half, scoop out the seeds, and finely chop it into small dice.
- Peel, slice, and finely dice the onions.
- Add the cauliflower, mixed vegetables and cucumber to your largest pot. Add the finely diced onion, sprinkle over the salt, then fill the pot with cold water.
- Put on the lid and leave the mixture to sit overnight, or up to 15 hours
The Next Day
- Drain the vegetables well, discard the water and set aside.
Making the Spice Paste
- Sift the flour, curry powder, mustard powder, turmeric and cayenne pepper into a bowl.
- Mix the dry ingredients with a portion of the measured vinegar to form a smooth paste.
Cooking the Pickles:
- Heat the remaining vinegar and sugar in a large pot, stirring until the sugar has dissolved.
- Slowly whisk in the spice paste and continue stirring until thickened and simmering.
- Remove from heat and add the drained vegetables.
- Return to a low heat and slowly bring the mixture just to the boil, then remove from the heat. The aim is to heat the vegetables through rather than cook them, so they retain some crunch.
- Cover and leave to stand for about 1 hour before filling the jars.
Prepare the Jars & Fill:
- Rinse jars and lids with water.
- Place the jars in a low oven at 120°C conventional / 250°F for about 20 minutes, or until dry.
- Carefully ladle the warm pickles into the hot jars, wearing oven gloves to protect your hands. Seal with the lids and clean the outside of the jars if necessary.
Maturing the Pickles:
- The pickles can be eaten straight away, but for the best flavour, store the sealed jars in a cool, dark place for about 3 weeks before enjoying.
Video
Notes
- Batch size: The full recipe makes approximately 10 × 500 ml jars of mustard pickles. It is a large batch and is ideal for Christmas gifts or preserving for the pantry. For a smaller quantity, use the half batch measurements provided in the recipe.
- Vinegar Choice: Apple cider vinegar gives a mild sweetness, while malt vinegar adds a more robust tang.
- Sugar: The amount of sugar can be reduced to suit your taste if you prefer a sharper, less sweet pickle.
- Customizing Vegetables: Green tomatoes, beans, or carrots can be added for variation.
- Storage: Store unopened jars in a cool, dark place. Refrigerate after opening.
- For gifting: These make a lovely homemade Christmas gift. Make them at least 3 weeks ahead if possible so the flavours have time to develop.
what measure is a jar?
The ones with the red lids were 370mls, if you’re in Australia you can buy these from Big W.
Thanks so much for this delicious recipe,
I can remember having piccalilli as a young fella and loving it, then being very disappointed with another version.
This recipe has the flavours that I was looking for, I made a big batch of this last year in Late summer for eating through the winter with roasts and game. It’s excellent for this and as a great gift.
Thanks a million for this.
Oh, you’re most welcome. So happy to hear that this one is a favourite. It’s my favourite as well. I make it every year around Christmas because it makes such lovely gifts, and it pairs so well with the festive ham. Thank you very much for taking the time to comment. Warmly, Lee.