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Spicy Piccalilli

Spicy Piccalilli

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 4 jars


  • 1 head cauliflower chopped (florets only)
  • 1 head broccoli chopped (florets only)
  • 2 cups string beans chopped (1/2 inch)
  • 3 green apples mix grated and diced
  • 2 red onions diced
  • 2 jalapeño peppers red or green, seeds removed and diced
  • 3/4 cup cider vinegar
  • 4 cloves garlic minced
  • 2 bay leaves
  • 2 tablespoons cumin
  • 2 tablespoons mustard powder
  • 2 tablespoons ground turmeric
  • 2 tablespoons oregano
  • 2 tablespoons canola oil
  • 2 tablespoons flour
  • 1 tablespoon sea salt
  • 1 tablespoon mustard seeds
  • 2 teaspoons white sugar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ginger grated
  • 1 teaspoon ground nutmeg


  • In a large glass bowl combine the chopped green beans, broccoli, and cauliflower. Cover them with salted water then allow the vegetables to soak for 1 to 2 hours.
  • In a high sided pan, heat the canola oil over low, then add the cumin, mustard powder, ground turmeric, oregano, and mustard seeds. Heat until aromatic (1 to 2 minutes).
  • Add the ginger, garlic, bay leaves, flour, crushed red pepper, and nutmeg. Continue to heat over low, stirring occasionally, for 2 minutes.
  • Add the white sugar, cider vinegar, jalapeño pepper, green apple, and red onion. Continue cooking, stirring occasionally, for 2 to 3 minutes.
  • Strain the green beans, cauliflower, and broccoli, removing all water. Add them to the mix. Turn the heat to medium and cook the piccalilli, stirring often, for 10 minutes.
  • Drain the veg and stir into the sauce. Cook for 10-12 minutes over a medium heat.
  • Add additional spices to taste, then pour the piccalilli into sterilized jars and seal.
  • Use immediately, or for best flavor allow the piccalilli to set for 2 weeks or more to allow the flavors to meld.