A delicious recipe for pickling veg in vinegar to preserve them. Perfect to give as a gift or for saving veg until you fancy eating something extra tasty. Most piccalilli recipes we’ve seen are missing a trick by not using the leaves and stem of the cauliflower, but not this one. If you don’t have a certain vegetable ingredient then think about the flavour and texture of it and add in something you do have. 

Ingredients (about 4 or 5 500 millilitre jars)

  • 1 small cauliflower, cut into small florets, stalk chopped into batons and leaves shredded
  • 2 onions, diced
  • 1 cucumber or courgette, deseeded and cut into large dice (use the middle as a hydrating snack or to flavour water)
  • 75 grams of green beans, cut into 1-centimetre strips (optional)
  • 400 millilitres of white vinegar (white wine, cider or distilled)
  • 50 grams of sea salt
  • 75 grams of sugar (caster is perfect but whatever you have)
  • Garlic clove, bashed (optional)
  • 3 teaspoons of mustard (English is great but whatever you have)
  • 1 teaspoon of ground ginger
  • 10 grams of flour (corn flour or plain flour)
  • 2 tablespoons of turmeric


  1. Put the washed and chopped veg in a bowl and toss with the sea salt. Leave, covered at room temperature, for at least 20 minutes. Drain the veg and wash well under cold water.
  2. Heat the vinegar, sugar, garlic, mustard, ginger and turmeric and a pinch of salt until the sugar dissolves. Add in the drained veg and boil for 5 minutes.
  3. Meanwhile mix the corn flour with half a glass of cold water and stir to make a paste, then pour in with the veg mix and stir for a few minutes until the mixture thickens. Remove from the heat, and pack into warm sterilised jars.
  4. Seal the jars and leave in a cool dark place until you wish to give them as a gift or eat yourself.

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