Mary Berry Piccalilli Recipe | Traditional British Mustard Pickle (Easy Homemade)

A bright, crunchy, tangy homemade piccalilli inspired by Mary Berry — perfect for cheese boards, cold meats, pies, and festive platters.

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What Is Piccalilli?

Piccalilli is a classic British mustard pickle made from vibrant vegetables preserved in a tangy, turmeric-yellow, lightly spiced sauce. It’s crunchy, zesty, and slightly sweet — a must-have condiment for ploughman’s lunches, charcuterie boards, and holiday feasts.
This version stays true to traditional British flavors while keeping the texture crisp and the sauce smooth and punchy.

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Why You’ll Love This Recipe

• Perfect for Cheese & Meat Boards – Brightens every bite.
• Crunchy & Flavor-Packed – Crisp vegetables with a bold mustard kick.
• Easy to Store – Keeps for months when sealed correctly.
• Better Than Store-Bought – Fresher ingredients, richer flavor.
• Classic British Staple – Ideal for holidays, buffets, and picnics.

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Ingredients for Mary Berry Piccalilli

For the Vegetables

• 1 small cauliflower, cut into small florets
• 150g small onions or shallots, peeled & quartered
• 100g green beans, chopped into small pieces
• 2 carrots, peeled & diced
• 1 cucumber, deseeded & diced
• 1 red bell pepper (optional), finely chopped
• 2 tbsp salt, to draw moisture from the vegetables

For the Pickling Sauce

• 500ml white wine vinegar
• 200g granulated sugar
• 2 tbsp English mustard powder
• 1 tbsp turmeric
• 2 tbsp cornflour, mixed with 4 tbsp water
• 1 tsp ground ginger
• 1 tbsp crushed mustard seeds

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How to Make Mary Berry’s Piccalilli

Step 1 — Salt the Vegetables

1. Place all the chopped vegetables in a large bowl.
2. Sprinkle with salt, toss to coat, and leave for 2 hours to draw out moisture.
3. Rinse well under cold water and drain in a colander.

Step 2 — Cook the Pickling Sauce

1. Add vinegar and sugar to a saucepan and heat gently until the sugar dissolves.
2. Stir in mustard powder, turmeric, ginger, and mustard seeds.
3. Simmer for 5 minutes to infuse the spices.

Step 3 — Thicken the Sauce

1. Mix cornflour with water to make a smooth paste.
2. Slowly whisk it into the hot vinegar mixture.
3. Cook for 2 minutes until thickened, then remove from heat.

Step 4 — Combine Vegetables & Sauce

1. Add the drained vegetables to the saucepan.
2. Stir to coat evenly and heat gently for 2–3 minutes (keep them crisp).

Step 5 — Jar & Store

1. Spoon hot piccalilli into sterilized jars.
2. Press down lightly to release air pockets.
3. Seal and cool completely.
4. Store in a cool, dark place for at least 2 weeks before opening.

Step 6 — Serve

Delicious with cold meats, cheeses, pork pies, sausage rolls, and sandwiches.
Once opened, refrigerate and use within 1–2 months.

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What Goes Well With Piccalilli?

• Cheddar, Stilton, Brie, or Wensleydale
• Ploughman’s lunches
• Pork pies & sausage rolls
• Roast ham or turkey
• Cold beef slices
• Toasted sandwiches
• Charcuterie boards

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Expert Tips for the Best Piccalilli

• Don’t skip the salting stage — it keeps vegetables crunchy.
• Use a non-reactive pan (steel or enamel) to avoid metallic tastes.
• Let it mature — 2–4 weeks gives the best flavor.
• Adjust sweetness or heat to taste.
• Sterilize jars properly for long shelf life.

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Easy Variations

• Spicy Piccalilli — Add ½ tsp chili flakes or cayenne.
• Milder Version — Reduce mustard powder.
• Sweeter Version — Add 2–3 extra tbsp sugar.
• Extra Crunch — Add more carrots and green beans.
• Vegan-Friendly — Naturally vegan as written.

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Storage Guide

• Unopened — Up to 6 months in a cool, dark place.
• Opened — Refrigerate and enjoy within 1–2 months.
• Do not freeze — it softens the vegetables.

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Nutrition (per tablespoon)

• Calories: 25
• Carbs: 5g
• Sugar: 3g
• Fiber: 1g
• Fat: 0.1g

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FAQ — Mary Berry Piccalilli Recipe

1. How long does homemade piccalilli last?

Properly sealed in sterilised jars, homemade piccalilli lasts up to 6 months. After opening, refrigerate and consume within 1–2 months.

2. Why is my piccalilli too runny?

Runny piccalilli usually means the cornflour slurry wasn’t thick enough or didn’t simmer long enough. Let the sauce cook until glossy and thick before adding vegetables.

3. Why is my piccalilli too thick?

If it becomes overly thick, whisk in 1–2 tbsp hot water or a splash of warm vinegar until the consistency loosens.

4. Can I make piccalilli without mustard powder?

Yes, but the flavor will be milder. Replace mustard powder with a small amount of prepared English mustard for a softer taste and similar color.

5. Can I use frozen vegetables for piccalilli?

Fresh vegetables are recommended because they stay crunchy. Frozen vegetables tend to soften and lose texture once pickled.

6. What vegetables can I add to piccalilli?

Common additions include:

• Courgettes
• Radishes
• Red onions
• Baby corn
• Broccoli stems
• Kohlrabi
  Choose firm vegetables that remain crisp after pickling.

7. How do I keep my piccalilli bright yellow?

Using good-quality turmeric and English mustard powder gives the vibrant golden color. Avoid overcooking, which can dull the hue.

8. Why does my piccalilli taste too sharp?

Piccalilli mellows over time. Allow it to mature for 2–4 weeks. If still too sharp, add a small amount of extra sugar to balance acidity.

9. Do I need to sterilise jars for piccalilli?

Yes. Sterilising jars prevents bacteria and ensures the pickle lasts for months. Use oven sterilising or run jars through the dishwasher on a high-heat cycle.

10. Can piccalilli be made gluten-free?

Yes — simply ensure your mustard powder and cornflour are gluten-free (most are naturally gluten-free).

11. What can I serve with piccalilli?

Piccalilli pairs well with:

• Cheddar, Stilton, and Brie
• Pork pies
• Sausage rolls
• Cold roast beef or ham
• Ploughman’s lunches
• Toasted sandwiches
• Charcuterie boards

12. Can I gift homemade piccalilli?

Absolutely! Piccalilli is a popular holiday gift. Add labels and festive ribbons to the jars for a thoughtful homemade present.

13. Why do I need to salt the vegetables first?

Salting removes excess moisture, ensuring the vegetables stay crisp and preventing the pickle from becoming watery over time.

14. Can I reduce the sugar in piccalilli?

Yes, but sugar helps balance acidity and acts as a preservative. Reducing sugar may shorten shelf life and increase tartness.

15. Is piccalilli vegan?

Yes — this recipe contains no dairy, eggs, or animal products, making it completely vegan and suitable for most diets.

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Other Recipes You May Like:

• Mary Berry Rhubarb and Ginger Jam Recipe
• Mary Berry Chimichurri Recipe
• Mary Berry Marie Rose Sauce Recipe

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