Recipe

Piccalilli

A chunky British mustard pickle with cauliflower, onion, and mixed vegetables in a turmeric vinegar sauce (fridge method).

By Matt Campbell

•

4.8

A glass jar filled with bright yellow piccalilli with chunky cauliflower florets and diced vegetables on a kitchen counter, natural window light

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Piccalilli is the kind of condiment that makes beige food exciting. It is crunchy, punchy, mustard-forward, and unapologetically yellow thanks to turmeric. Think cauliflower, onion, and other crisp vegetables tucked into a tangy vinegar sauce that clings to every little nook and cranny.

This is a British mustard pickle, and it deserves its own lane. It is not sweet cucumber relish, and it is not chow-chow. Piccalilli is sharper, more mustardy, and built around cauliflower with a savory-spiced vibe.

We are using a fridge method here. No canning setup, no long boiling water baths. Just a quick salted rest for crunch, a simmered mustard sauce, and a little patience while it melds in the fridge.

Chopped cauliflower florets, diced onion, diced carrots, and chopped green beans spread on a cutting board on a home kitchen counter

Chop size and rest time

Chop size: aim for small, bite-friendly pieces so you get a little of everything on a fork.

Cauliflower: florets chopped to about 3/4-inch pieces
Onion: 1/4-inch dice
Carrot: 1/4-inch dice
Green beans: sliced 1/2-inch thick

Salt rest time: toss the chopped vegetables with salt and let them sit 1 hour, then drain and rinse. This pulls out excess moisture, helps keep everything crisp, and helps prevent watery piccalilli.

Salted chopped cauliflower and vegetables draining in a colander set in a sink, ready to be rinsed

Why It Works

Big flavor, low drama: a quick simmered mustard sauce turns into a thick, clingy pickle coating without hours on the stove.
Crunch stays crunchy: the 1 hour salt rest helps the vegetables stay snappy instead of going soft in the fridge.
Proper piccalilli vibes: sharp vinegar, warming turmeric, and bold mustard, with cauliflower as the star. It stays distinct from sweet relish, even if other relishes borrow similar ideas.

Pairs Well With

Storage Tips

Fridge: Store piccalilli in very clean jars or airtight containers in the refrigerator for up to about 2 to 3 weeks. For best flavor and texture, aim to finish it within that window. Keep the vegetables fully coated (and as tucked into the sauce as possible) to limit drying and darkening at the surface.

Best eating window: It is good after 24 hours, but it gets noticeably better after 3 days as the mustard and vinegar mellow and the flavors knit together.

Not recommended to freeze: It is not unsafe, but the vegetables will lose their crunch and the sauce can separate.

Food safety note: This is a refrigerator pickle, not a shelf-stable canned product. Keep it cold and discard if you notice mold, an off smell, or unexpected fizzing.

Common Questions

What does piccalilli taste like?

Tangy and sharp from vinegar, warm and earthy from turmeric, and boldly mustardy. The vegetables stay crisp, so you get crunch with every bite.

Is piccalilli the same as sweet pickle relish?

No. Sweet pickle relish is usually cucumber-based and sugary. Piccalilli is a mustard pickle that is more savory, more vinegary, and typically built around cauliflower and mixed vegetables.

Is piccalilli the same as chow-chow?

Also no. Chow-chow varies a lot by region and family recipe, but it is often cabbage-forward and can be softer like a relish. Piccalilli is typically mustard-thickened, often bright yellow from turmeric, and usually stays chunkier and crunchier.

How long does piccalilli need to sit before eating?

You can eat it after it cools, but for the best flavor, give it at least 24 hours. My favorite is 3 days in the fridge.

What do you serve piccalilli with?

Anywhere you want a sharp, crunchy hit: cheddar sandwiches, ploughman’s boards, sausage rolls, pork chops, burgers, hot dogs, Scotch eggs, or alongside roast meats. It is also ridiculously good chopped and stirred into egg salad or potato salad.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Large bowl (for salting vegetables)
Colander (for draining and rinsing)
Medium saucepan
Whisk
Measuring cups and spoons
1 to 2 clean pint jars (or 3 half-pint jars) or equivalent airtight containers

The first time I really understood piccalilli, it was next to something that needed help. Not bad food, just shy food. A thick slice of cheddar, a plain ham sandwich, a pork chop that did its job but did not exactly tell a story. One spoonful of that mustardy crunch and suddenly everything tasted like it had a point of view.

I love condiments that feel like a secret weapon, and this is one of them. It is bright, loud, and a little chaotic in the best way. If your fridge has room for one jar that instantly upgrades lunch, make it this one.

Piccalilli

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 1 hour 30 minutes (plus 24 hours to mature)

Servings About 3 cups

Ingredients

3 cups cauliflower florets, chopped to 3/4-inch pieces (about 1 small head)
1 cup yellow onion, 1/4-inch dice (about 1 medium onion)
1 cup carrots, 1/4-inch dice (about 2 medium carrots)
1 cup green beans, sliced 1/2-inch thick
1 tablespoon kosher salt (about 10 to 15 g, depending on brand) (for the 1 hour rest)
1 1/2 cups distilled white vinegar
1/2 cup water
1/3 cup granulated sugar (piccalilli is not dessert-sweet, this just rounds the vinegar)
3 tablespoons yellow mustard powder
1 tablespoon Dijon mustard (optional, for extra mustard punch)
2 teaspoons ground turmeric
1 1/2 teaspoons mustard seeds
1 teaspoon ground ginger
1/2 teaspoon ground white pepper (or black pepper)
3 tablespoons all-purpose flour

Instructions

Chop the vegetables. Cut cauliflower into 3/4-inch pieces, dice the onion and carrots into 1/4-inch cubes, and slice green beans 1/2-inch thick.
Salt rest for crunch (1 hour). Add all chopped vegetables to a large bowl and toss with 1 tablespoon kosher salt. Let sit at room temperature for 1 hour. This helps firm up the veg and helps keep the finished piccalilli from getting watery.
Drain and rinse. Tip the vegetables into a colander, rinse well under cool water to remove excess salt, then shake off water. If you have time, let them drain for 5 to 10 minutes while you start the sauce.
Make the mustard turmeric sauce. In a medium saucepan, whisk together vinegar, water, sugar, mustard powder, Dijon (if using), turmeric, mustard seeds, ginger, white pepper, and flour until smooth.
Simmer until thick. Set the pan over medium heat and bring to a gentle simmer, whisking often. Cook for 3 to 5 minutes, until the sauce thickens to a glossy, spoon-coating consistency and the raw flour taste cooks out. If it gets too thick, whisk in 1 to 2 tablespoons water.
Add vegetables and warm through. Stir the drained vegetables into the sauce and simmer briefly, just 2 to 3 minutes, to heat everything through and let the sauce hug the veg. You are not trying to cook the vegetables soft.
Cool, jar, and refrigerate. Take the pan off the heat and cool to near room temperature, about 15 to 20 minutes. Spoon into very clean jars, press down lightly so the vegetables are fully coated in sauce, seal, and refrigerate.
Rest before eating. For best flavor, wait 24 hours before digging in. For peak deliciousness, give it 3 days.

Variations

Piccalilli is opinionated, but it is also forgiving. Keep the total veg amount roughly the same and stay in the same chop zone.

Swap the veg: trade green beans for diced bell pepper, celery, or chopped gherkins for extra crunch.
Heat: add a pinch of chili flakes or a small pinch of cayenne if you like a mustard pickle with a little attitude.
Sweetness: if you want it sharper, reduce sugar by 1 to 2 tablespoons. If you want it rounder, add 1 tablespoon.
Turmeric tip: turmeric stains. Use a non-porous board if you have one, and rinse tools sooner rather than later.

How to serve piccalilli

If you want the classic route, put it next to sharp cheddar, crusty bread, and cured meats. If you want my everyday route, add a spoonful to anything that feels rich or one-note.

Cheddar sandwiches, grilled cheese, or a ploughman’s lunch
Sausages, hot dogs, burgers, or sausage rolls
Pork chops, ham, roast chicken, or meat pies
Egg salad, tuna salad, deviled eggs, or potato salad (chop it a little first)
Mac and cheese (yes, really)

A cheddar sandwich on rustic bread with a small ramekin of bright yellow piccalilli on the side on a wooden table

Nutrition information is estimated.

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Piccalilli

Chop size and rest time

Why It Works

Pairs Well With

Recommended

Southern Chow-Chow Relish

Quick Fridge Pickles

Quick Pickled Cauliflower

Sweet Corn Relish

Storage Tips

Common Questions

What does piccalilli taste like?

Is piccalilli the same as sweet pickle relish?

Is piccalilli the same as chow-chow?

How long does piccalilli need to sit before eating?

What do you serve piccalilli with?

Piccalilli

Ingredients

Instructions

Variations

How to serve piccalilli