Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to make about 1 kg (2 lb) :-

1 small cauliflower

1 courgette or half a cucumber

2 large onions

2 large carrots

50 g (2 oz) salt

2 tablespoons plain flour

275 ml (10 fl oz) cider vinegar

225 g (8 oz) granulated sugar

1 level teaspoon turmeric

1 level teaspoon ground ginger

2 teaspoons powdered mustard

pepper to taste


Break the cauliflower into even sized small florets, and discard any large stalks.

Peel the courgette or cucumber, onions, and carrots, then cut into floret sized pieces.

Layer the prepared vegetables in a non-metallic bowl, sprinkling each layer with salt.

Cover the bowl and leave in a cool place overnight.

Drain off excess water, rinse the vegetables, and thoroughly dry in a clean tea towel.

Mix the flour with a little vinegar to form a smooth cream paste.

Heat the remaining vinegar in a large saucepan with the sugar, spices, and mustard.

Stir constantly until the sugar has dissolved.

Bring to the boil, add the vegetables, and return to the boil.

Reduce the heat and simmer uncovered for 10 minutes.

Remove from the heat and gradually stir in the flour paste thoroughly.

Return to the heat and bring the piccalilli back to the boil.

Add pepper to taste and simmer for about 5 minutes, then remove from the heat.

Sterilise two 500 g (1 lb) or similar glass jars. (See the Plum Sauce recipe)

Pour the piccalilli into warm sterilised jars and cover immediately with airtight lids.

Piccalilli is ready to eat straight away, but can be stored for 6 - 9 months.