Piccalilli Recipe

My Piccalilli recipe delivers a classic British mixed vegetable relish with a vibrant, tangy turmeric mustard sauce. It is a British staple for sandwiches, picnics, and charcuterie boards. Packed with crisp vegetables like cauliflower, green beans and carrots, this is the exact kind of heirloom recipe grandmothers have made for generations to preserve the harvest. Think of it as English Giardiniera.

Homemade English Pickle

Brits absolutely love their pickles. Just about anything gets preserved in a jar across the pond, from traditional onions to even hard-boiled eggs (yes, really!).

In addition to Piccalilli, another legendary staple – and the one I grew up eating – is Branston Pickle. It is another vegetable-based relish, but it features a rich, dark sauce driven by sweet brown sugar and tangy malt vinegar. I have my own Branston Pickle Relish Recipe if you want to give it a try.

Since starting this blog, I have received so many messages from expats who are thrilled to finally make these authentic British comfort foods at home. While I can’t claim this Piccalilli is the single original recipe from centuries ago, it is my tried-and-true version that tastes just like home.

The History of Piccalilli

Piccalilli traces its roots back to the 18th century, when it was originally called Indian Pickle – a nod to its spice-forward origins. Because it was low-cost, easy to make, and lasted for months, it became an instant hit in British households.

The first known record of the name ‘Piccalilli’ appeared in 1772 in a cookbook by a Mrs. Raffald. She shared a recipe for ‘Indian Pickle or Piccalillo’ using common garden vegetables like cabbage, cauliflower, cucumber, kidney beans, and radish pods. While some modern variations include mango, those aren’t typically English.

How to Make It (Overview)

Making Piccalilli is a two-part process. First, the vegetables are tossed in salt and brined to draw out excess moisture—this ensures they stay incredibly crisp. Next, they are gently simmered in the spiced aromatic vinegar sauce.

This recipe yields about 4 cups/1 quart (32 ounces/2 pints). Though the final amount might vary slightly depending on how much liquid evaporates while your sauce simmers. For the best flavor, let it mature in the fridge for at least 3 to 4 weeks before diving in!

Serving Suggestions

This versatile relish pairs perfectly with a sharp English Cheddar and sliced ham on crusty bread. You can also serve alongside a classic Scotch Egg or Pork Pie. It’s also a great option for cheese platters and could be a tasty addition a traditional Ploughman’s Lunch (pictured below), which is a classic British cold platter of bread, cheese, pickles, and ham. Truly, there aren’t many savory dishes this tangy relish won’t elevate.