Crunchy Piccalilli

Jams & ChutneysServes 8

Piccalilli is an English interpretation of Indian pickles made with chopped pickled vegetables and spices and makes a great accompaniment for cheese and cooked meats – and is perfect for summer picnics! This warm and aromatic version from the team at Jervaulx Abbey Tearooms is featured in their recipe book In Their Footsteps which shares a selection of sweet treats and family favourites used in their award-winning tearooms in the Yorkshire Dales. For more information visit Preparation time 1 hour, plus 24 hours pickling


1 large broccoli

1 large cauliflower

3 medium-sized onions, diced into 1cm cubes

2 large courgettes, deseeded and diced into 1cm cubes

7oz/198g fine beans, sliced

3½oz/100g salt

3oz/85g plain flour, sieved

½oz/14g mild curry powder

½oz/14g turmeric

3oz/85g wholegrain mustard

1oz/28g ground ginger

1¾ pints/1 litre white wine vinegar

20oz/567g caster sugar


  1. Break the broccoli and cauliflower into florets and dice the stalks.
  2. Place all the prepared vegetables in a large bowl, toss in the salt, and leave for 24 hours.
  3. Rinse very thoroughly in several changes of water until the salt has been completely washed away. Drain well and leave for at least 30 minutes. Put the sieved flour and spices into a large heavy-based pan and gradually add the vinegar, blending well to a smooth paste with no lumps.
  4. Add the rest of the vinegar and the sugar and bring to the boil, stirring all the time until the mixture is thick.
  5. Add the prepared vegetables and bring back to the boil, continuing to stir so the piccalilli doesn’t stick and burn on the bottom.
  6. Remove from the heat and transfer into warm sterile jars. Seal with the lid and leave the piccalilli for 1 month to mature, if you can resist it that long!