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:
"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