Best 30 Minute Piccalilly Recipe | Simple. Tasty. Good. (2024)

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Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

• 6 oz small cauliflower florets (170 g)
• 3,5 oz pickled silverskin onions (100 g)
• 3,5 oz pickled gherkins (100 g), sliced
• ½ cup white wine vinegar (120 ml)
• 1 cup vegetable stock or water (240 ml)
• 1 tbsp caster sugar
• 2 tsp ground turmeric or curcuma
• 1 tsp strong mustard
• 1 small garlic clove peeled
• 4 small bay leaves
• 1 tbsp fresh ginger grated
• 1 tbsp cornstarch
• ground cinnamon
• 1 tbsp unsalted butter
• 2 cloves
• pepper
• salt

1. 1. Add the cauliflower florets,silverskin onions, sliced pickled gherkins, bay leaves, garlic clove and cloves to a large saucepan.

   

2. 2. Then add the mustard, grated ginger, ground turmeric (or curcuma), caster sugar, butter and a pinch of cinnamon. Season with a dash of pepper and salt.

   

3. 3. Pour in the vegetable stock (or water) and the white wine vinegar.

   

4. 4. Place the pan over medium-high heat and bring the ingredients to a good boil. Put a lid on the pan and let it all cook for about 10 minutes. Then add the cornstarch to the pan.

   

5. 5. Stir and cook the piccalilly for another 5 minutes or until it has thickened a bit. Stir regularly. Then take the pan off the heat and let the piccalilli cool down a little.

   

6. 6. Scoop the piccalilly pickles into a sterilized jar or container and seal it once the pickles has cooled down completely. I prefer to let the pickles marinate for at least one week before opening. Once opened, store the jars in the refrigerator for up to 3 weeks.

   

Print

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

• 6 oz small cauliflower florets (170 g)
• 3,5 oz pickled silverskin onions (100 g)
• 3,5 oz pickled gherkins (100 g), sliced
• ½ cup white wine vinegar (120 ml)
• 1 cup vegetable stock or water (240 ml)
• 1 tbsp caster sugar
• 2 tsp ground turmeric or curcuma
• 1 tsp strong mustard
• 1 small garlic clove peeled
• 4 small bay leaves
• 1 tbsp fresh ginger grated
• 1 tbsp cornstarch
• ground cinnamon
• 1 tbsp unsalted butter
• 2 cloves
• pepper
• salt

1. 1. Add cauliflower florets, silverskin onions, sliced pickled gherkins, bay leaves, garlic clove and cloves to the bowl of the Cook Processor fitted with the StirAssist.

   

2. 2. Then add the mustard, grated ginger, ground turmeric (or curcuma), sugar, butter and a pinch of cinnamon. Season with a dash of pepper and salt.

   

3. 3. Also add the vegetable stock (or water) and white wine vinegar.

   

4. 4. Close the bowl of the Cook Processor and select STEW P11. Press Start to activate the program. After Step 1, add the cornstarch to the bowl.

   

5. 5. Close the lid and adjust the cooking time of Step 2 to 5 minutes (instead of 15 minutes). Press Start to activate Step 2. Once the program has finished, press cancel to exit the keep warm mode. Then let the warm piccalilly pickles cool a little.

   

6. 6. Scoop the piccalilly pickles into a sterilized jar or container and seal it once the pickles has cooled down completely. I prefer to let the pickles marinate for at least one week before opening. Once opened, store the jars in the refrigerator for up to 3 weeks.