Baby veg piccalilli

Baby veg piccalilli

Use your glut of vegetables like courgettes, cauliflower and carrots and keep until winter with this traditional piccalilli recipe
Cook Time 40 minutes


  • 1 kg baby vegetables (a mix of courgettes, carrots, shallots and cauliflower florets works well)
  • 2 tbsp, heaped cornflour
  • 2 tsp turmeric
  • 1 tbsp English mustard powder
  • 1 tbsp yellow mustard seeds
  • 500 ml white wine vinegar
  • 1 garlic clove
  • 2 cm fresh ginger
  • 2 bay leaves
  • 150 g granulated sugar
  • 4 tbsp honey


  • Cut the vegetables into even, bite-size pieces and put in a large glass or ceramic mixing bowl. Sprinkle with the salt and mix so all the vegetables are coated. Pour in enough cold water to cover, then leave overnight, stirring once or twice.
  • The next day, drain the veg in a colander, then rinse thoroughly to wash off the brine. In a mixing bowl mix the cornflour, turmeric, mustard powder and mustard seeds with a splash of the vinegar. Pour the rest of the vinegar into a saucepan large enough to hold all the veg and set on a medium heat. Finely slice the garlic and ginger and add to the vinegar along with the bay leaves. Add the sugar and honey and bring to the boil. Once it starts to bubble ladle some of the vinegar mixture into the bowl with the mustard mixture and whisk until smooth, then pour it all back into the pan. Whisk well and boil for 2-3 minutes until the spiced vinegar starts to thicken.
  • Add the washed and drained veg to the pan, give it all a good stir, leave on the hob for 2 minutes, then remove from the heat. Spoon the piccalilli into warm sterilised jars and seal while hot. Leave to sit for 1 month before opening, if you can, as this will help the flavours develop. Store any opened jars in the fridge.


The piccalilli will keep for up to 3 months in sterilised jars, in a cool place.