How to make piccalilli

Keep the piccalilli tradition alive with this beauty that any nanna would be proud of!


  • one cauliflower broken into small florets – remember you will need to fit them into a cheese sandwich 🙂
  • 2 carrots peeled and chopped
  • 450g peeled silverskin onions. I just used these frozen pearl onions, defrosted.
  • bunch of green beans, topped, tailed and chopped
  • 2 courgettes, topped, tailed and chopped
  • ½ a cucumber, chopped
  • 12 baby tomatoes
  • 50g fine sea salt
  • 550ml cider or white wine vinegar
  • really good squeeze of clear honey
  • 140g white sugar
  • 3 heaped teaspoons of English mustard
  • dessert spoon of mustard seeds
  • 4 teaspoons of dried turmeric
  • level teaspoon of fennel seeds, in fact I used about half a teaspoon
  • 30g cornflour

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Make sure all the veg is chopped to bitesize pieces that would sit happily inside a sandwich. I left the onions whole though cos I like that! Put it all into a large mixing bowl and sprinkle the salt over it, cover with a tea towel and leave in the fridge for a day.

Next day tip the veg into a colander to drain any water that’s come out of it. Then mix the mustard, turmeric, fennel, mustard seeds and cornflour with a bit of the vinegar to make a runny paste. Heat the rest of the vinegar with the sugar and honey til it boils and the sugar dissolves.

Get a small hand whisk and tip the mustardy paste into the hot vinegar and honey mix, whisk as you go because the cornflour will start to thicken the liquid and you don’t want lumps.

Once it’s mixed tip it into the large mixing bowl with the drained veg and coat the veg really well.

Spoon it into sterilised glass jars (just wash them in boiling water), pack it in tightly and screw on the lids. It’ll make about 3-4 jam jars.

Leave it for a few weeks to do its pickly thang! Don’t tell anyone but I made a cheese and piccalilli sandwich with mine immediately and it was INCREDIBLE.

Nutrition Info


Because cauliflower is white people assume it’s devoid of nutrients. Very much not the case! Cauli is a ‘cruciferous’ vegetable, like broccoli and studies are showing that it enhances the function of the cardiovascular, digestive, immune, inflammatory, and detoxification systems. It also has a significant amount of vitamin C – who knew?! And another shocking fact, cauliflower contains some protein, with small amounts of amino acids (in fact most foods do; protein deficiency in the western world is rare as hen’s teeth).

Good honest nutrition

I can read in red. I can read in blue. I can read in pickle color too.

Dr. Seuss

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Share this recipe

More recipes you might like

This low carb tabbouleh lacks nothing in taste! It's a gorgeous flavour sensation with every nutritious bite.
Shop-bought pesto is often horribly bitter and just plain wrong. Massive swoon then to homemade pesto, which is fresh, vibrant and green!
I had a lovely friend called Mrs Williams who showed me how to make the best mince pies in the world ever. I defy you to taste a lighter, more lush mince pie in the world, EVER!
This is incredibly simple and tasty. Literally ten minutes to a nourishing meal, perfect post-exercise too.