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Mary Berry Piccalilli Recipe

Mary Berry Piccalilli Recipe

Mary Berry's piccalilli is sharp, mustardy, and packed with crisp vegetables — the perfect accompaniment to cold meats and cheese
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 450g jars
Course: Appetizer
Cuisine: British
Calories: 28
Ingredients Method Notes

Ingredients
  

  • Vegetable Brine Night Before:
  • 1 small cauliflower in small florets
  • 2 courgettes 1cm dice
  • 1 cucumber deseeded, 1cm dice
  • 200 g shallots roughly chopped
  • 150 g fine green beans 2cm lengths
  • 75 g fine salt
  • Mustard Sauce:
  • 600 ml white wine or malt vinegar
  • 150 g caster sugar
  • 2 tbsp English mustard powder
  • 1 tbsp mustard seeds
  • 2 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 3 tbsp cornflour

Method
 

  1. Night before: toss vegetables with salt in a large bowl. Cover and leave overnight. Rinse thoroughly next day — taste to check not too salty. Pat completely dry.
  2. Sterilise jars in a 140°C oven for 15 minutes.
  3. Combine 500ml vinegar, sugar, mustard powder, mustard seeds, turmeric, ginger, coriander, and cayenne in a large pan. Bring to a gentle simmer, stirring until sugar dissolves.
  4. Mix cornflour with remaining 100ml cold vinegar until smooth. Pour into simmering sauce, stirring constantly. Cook 3–4 minutes until thickened and glossy.
  5. Add dried vegetables. Stir to coat. Cook over medium heat for 3–4 minutes only — no longer. Vegetables must retain their crunch.
  6. Ladle immediately into hot jars. Pack tightly. Seal with vinegar-proof lids. Label. Leave 4 weeks minimum before opening.

Notes

Never skip the overnight brine — it is what keeps the vegetables crisp.
Rinse vegetables thoroughly — taste to check the salt level before cooking.
Keep the final cooking time to 3–4 minutes maximum — do not cook until soft.
Mix cornflour with cold vinegar before adding to the hot sauce — no lumps.
Use vinegar-proof lids or place baking parchment between jar and lid.
Leave at least 4 weeks before opening. Store unopened for up to 1 year.
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