A spicy relish – our piccalilli recipe

Journal & Recipes


2 cauliflower heads
3 large onions
Salt and ground white pepper
1 cucumber, peeled, deseeded and diced
600ml white wine vinegar
300ml malt vinegar
1⁄4 tsp dried chilli
350g castor sugar
50g English mustard powder
25g ground turmeric
3 tbsp corn flour


Cut cauliflower heads in to small florets
Dice the onion fine
Place onion and cauliflower florets in a large bowl.
Sprinkle with salt and pepper and leave to stand for 24 hours. Rinse under cold water and drain.
Peel and deseed cucumber and dice fine. Add to cauliflower mix. Boil both vinegars with chilli.
Leave to cool for 30 minutes.
Strain and discard the chilli and keep the vinegar.
Mix sugar, mustard, turmeric and corn flour.
Re-boil vinegar mix and add corn flour mix. Cook out for 3 min.

Pour over cauliflower mix and leave to cool.
Place in sterile jars and enjoy!