Sunshine in a jar: a quick & crunchy piccalilli is exactly what it claims — pickling onions, cauliflower, green beans, broccoli, cucumber, and peppers in a sweet-sour spiced vinegar with apple and a warm kick of red chilli. The chopping is the work; the vinegar, sugar, bay, and cumin do the rest. A spoonful brightens anything from sandwiches to cheese boards.
Sunshine in a Jar: A Quick & Crunchy Piccalilli
Ever wondered how to capture sunshine in a jar? Meet Piccalilli, the vibrant, crunchy pickle with a fascinating Anglo-Indian history. While traditional recipes can be a lengthy affair, this quick version skips the overnight salting, getting you to that tangy, mustardy goodness faster. We’re talking a riot of crisp vegetables—cauliflower, green beans, peppers—all swimming in a beautifully spiced, golden sauce. And I’ll let you in on a chef’s secret for serving it that’s an absolute game-changer. Get your sterilised jars ready; you’re about to create a pantry staple you’ll be slathering on everything!
Ingredients
• MAKES 3–4 X 450G (15.9 oz) JARS
• 450g (15.9 oz) / 1 lb (454 g) little pickling onions, peeled
• 1 large cauliflower, broken into florets
• 450g (15.9 oz) / 1 lb (454 g) green beans, topped, tailed and halved
• 1 cucumber, halved lengthways and deseeded
• 2 red peppers, deseeded and cut into 2cm / ¾in chunks
• 1 large head of broccoli, broken into florets
• 2 Granny Smith apples, peeled, cored and cut into chunks
• 1 small red chilli, chopped, with its seeds
• 750ml (25.4 fl oz) / 1.3 pints white malt vinegar
• 180g (6.3 oz) / 6.3 oz (178.6 g) granulated sugar, plus more if needed
• 4 bay leaves
• 1 tbsp (15 ml) ground cumin
• 1 tbsp (15 ml) ground ginger
• 1 tbsp (15 ml) turmeric
• 1 tbsp (15 ml) English mustard powder
• 3 tbsp (45 ml) cornflour
• sea salt, to taste
Instructions
1. Method1. First, sterilise your jars. Wash 3-4 x 450g (15.9 oz) jars and their lids in hot, soapy water. Place them on a baking sheet and let them dry completely in an oven set to 140°C (275°F) / 120°C (250°F) Fan / Gas Mark 1.2. Prepare all your vegetables, apples, and chilli as detailed in the list.3. In a large pan, combine the white malt vinegar, sugar, and bay leaves. Bring the mixture to a rolling boil.4. Working in batches if necessary, carefully drop the prepared vegetables, apples, and chilli into the boiling vinegar. As soon as it returns to the boil, immediately remove them with a slotted spoon and set aside on a tray. This quick blanch keeps them crunchy.5. Remove and discard the bay leaves from the vinegar. Whisk in the ground cumin, ground ginger, turmeric, and English mustard powder until smooth and free of lumps.6. In a small bowl, mix the cornflour with a little cold water to create a smooth slurry.7. Bring the spiced vinegar back to a boil. Whisk in the cornflour slurry and simmer for 20-30 seconds, stirring constantly, until the sauce thickens.8. Turn off the heat. Return the blanched vegetables, apples, and chilli to the pan. Stir everything together and season with sea salt. Taste the sauce—if it’s too sharp for your liking, add a little more sugar.9. Let the piccalilli cool for about 5 minutes. Carefully ladle the hot pickle into the warm, sterilised jars, ensuring you leave a small gap at the top.10. Screw the lids on tightly while the jars and pickle are still hot. This helps create a vacuum seal as it cools. Allow to cool completely before storing in a cool, dark place for up to 8 weeks.
Nutritional Information
• Serving Size: 1 tbsp (15 ml)
• Calories: Approx. 15-20 kcal
• Low in fat and a source of fibre from the variety of vegetables.
• Turmeric provides anti-inflammatory benefits.
• Note: Contains sugar and sodium.
Pro Tips
• For a mellower flavour, serve with a dollop of plain yogurt to temper the sharp mustard notes.
• Customise your crunch by adding other firm vegetables like carrots, celery, or cabbage. A touch of honey or horseradish also works well.
• Ensure both the piccalilli and the jars are hot when filling to create a proper vacuum seal for longer shelf life.
• While delicious immediately, the flavours will deepen and mature if you let the piccalilli rest for a week or two before opening.
FAQ
Q: Is this quick piccalilli recipe vegan
A: Yes, this recipe is naturally vegan. All ingredients, from the crisp vegetables and apples to the spiced vinegar sauce, are entirely plant-based, making it a fantastic condiment for vegan cheese boards, sandwiches, and burgers.
Q: What are the best vegetarian pairings for this piccalilli
A: This piccalilli is incredibly versatile in vegetarian cooking. It’s a classic with a strong cheddar or plant-based cheese and crackers. Try it on a veggie burger, in a vegan sausage sandwich, or alongside a hearty vegetarian ploughman’s lunch with crusty bread and a crisp salad.
Q: Can I use different vegetables in this recipe
A: Absolutely. This recipe is very forgiving. You can easily substitute or add other firm vegetables like carrots, celery, or courgettes (zucchini). Just be sure to cut them into similar bite-sized pieces to ensure they blanch evenly and maintain their crunch.
Q: How long does this homemade vegetarian piccalilli last
A: When stored in properly sterilised and sealed jars in a cool, dark place, this piccalilli will keep for up to 8 weeks. The flavours will even mature and deepen over the first couple of weeks. Once a jar is opened, store it in the refrigerator and enjoy within 3-4 weeks.
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Sunshine in a Jar: A Quick & Crunchy Piccalilli
Ingredients
Method
- Method1. First, sterilise your jars. Wash 3-4 x 450g (15.9 oz) jars and their lids in hot, soapy water.
- Place them on a baking sheet and let them dry completely in an oven set to 140°C (275°F) / 120°C Fan / Gas Mark 1. 2. Prepare all your vegetables, apples, and chilli as detailed in the list. 3.
- In a large pan, combine the white malt vinegar, sugar, and bay leaves.
- Bring the mixture to a rolling boil. 4.
- Working in batches if necessary, carefully drop the prepared vegetables, apples, and chilli into the boiling vinegar. As soon as it returns to the boil, immediately remove them with a slotted spoon and set aside on a tray. This quick blanch keeps them crunchy. 5.
- Remove and discard the bay leaves from the vinegar.
- Whisk in the ground cumin, ground ginger, turmeric, and English mustard powder until smooth and free of lumps. 6.
- In a small bowl, mix the cornflour with a little cold water to create a smooth slurry. 7.
- Bring the spiced vinegar back to a boil.
- Whisk in the cornflour slurry and simmer for 20-30 seconds, stirring constantly, until the sauce thickens. 8.
- Turn off the heat. Return the blanched vegetables, apples, and chilli to the pan.
- Stir everything together and season with sea salt.
- Taste the sauce—if it's too sharp for your liking, add a little more sugar. 9.
- Let the piccalilli cool for about 5 minutes. Carefully ladle the hot pickle into the warm, sterilised jars, ensuring you leave a small gap at the top. 10. Screw the lids on tightly while the jars and pickle are still hot. This helps create a vacuum seal as it cools. Allow to cool completely before storing in a cool, dark place for up to 8 weeks.
- While delicious immediately, the flavours will deepen and mature if you let the piccalilli rest for a week or two before opening.
