Garden Piccalilli

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This is the recipe that we made for Xanthe Clay of The Telegraph back in 2011. In 2022 we were delighted to win a Great Taste Award for our piccalilli with the judges saying: 1-Sta r "Really attractive looking pickle... Refreshingly non-sweet and tangy....Would be lovely with ham." Unlike a chutney, the vegetables in a piccalilli are salted rather than cooked to keep them crunchy then bathed in an Indian inspired vinegar based sauce that pickles and preserves them for many months. Ingredients: runner beans, cauliflower, cucumber, carrots, onions, coriander, cumin, fennel seed, mustard, turmeric, cornflour, cider vinegar, sugar, honey, salt Allergens: in bold Learn how to make this product on our course Introduction To Pickles & Preserves Show more