English Piccalilli, sometimes referred to as English Mustard Pickle, is a savory relish made from cauliflower, gherkins, and pearl onions, pickled with malt vinegar, sugar, and salt is spiced with dry mustard and turmeric. It’s easy to prepare and makes an amazing accompaniment to a variety of cold and hot dishes.
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Piccalilli versus Chow Chow
When I was growing up, my mother occasionally purchased Crosse and Blackwell Chow Chow, which was also an English condiment. She used it during the holidays to put on her ham. Although it was a long time ago, I suspect this English Piccalilli is very similar to the Crosse and Blackwell Chow Chow she used.
Southern chow chow has similarities to English Piccalilli. However, the typical vegetables used in Southern chow chow include green tomatoes, bell peppers and cabbage. Also, southern chow chow tends to use spirit vinegar, which I’ll talk about in a minute.
Before I started making my own piccalilli, the Master Taste Tester used the store-bought Heinz Piccalilli. He kept suggesting that I should make piccalilli not only because of the cost of the store-bought variety but also because he was convinced that my version would be superior. Guess what? He was correct. However, it took a lot of experimentation to get it right.
A big difference between the store-bought variety of Piccalilli and my English Piccalilli is the type of vinegar used. The store-bought variety uses spirit vinegar, which is basically acetic acid mixed with water.
According to the Master Taste Tester, the vinegar to use is malt vinegar, a British staple. Malt vinegar is made directly from fermented ale, just like red wine vinegar is made from wine. The result is a milder, sweeter, and more complex flavor range than spirit vinegar. Given that vinegar is a major ingredient in piccalilli, the use of malt vinegar makes all the difference in the world.
As an aside, have you ever wondered why the British use malt vinegar on their fish and chips? Well, the reason is that the acid in the vinegar neutralizes the fishy taste in the fish. This is the same reason that fish is often served with lemon. Now you know!
Ingredients – Here’s What You’ll Need
This piccalilli uses simple ingredients.
- The Vinegar: As I previously mentioned, I used malt vinegar as the base for this delicious piccalilli.
- The Vegetables: I only used three vegetables in this piccalilli: cauliflower florets cut into small pieces, thinly sliced sweet gherkins, and pearl onions.
- The Spices: The combination of dry mustard and turmeric gives this piccalilli its distinctive taste and color.
- Everything Else: Kosher salt helps draw out moisture from the vegetables. Sugar significantly cuts down on the acidity of the vinegar. Cornstarch thickens the sauce.
Salting the Vegetables
Putting Kosher salt on the vegetables serves to draw out some of the excess liquid.
Therefore, I combined the vegetables in a bowl the day before I made the piccalilli. Then, I sprinkled on some Kosher salt. After giving the mixture a stir, I covered the bowl with plastic wrap and left it to sit on the kitchen counter overnight.
I rinsed the vegetables in cold water the next day to remove any excess saltiness.
Making the English Piccalilli: Step-by-Step
- I started by combining the cornstarch, dry mustard, and turmeric with part of the malt vinegar in a measuring cup.
- Then, I heated the remaining vinegar and sugar in a large saucepan over medium heat until the sugar had dissolved. This took about 2 minutes.
- Once the sugar had dissolved in the vinegar, I whisked in the cornstarch/spice mixture. I continued whisking the mixture over medium heat until it was bubbly and had thickened. This took about 2 minutes.
- Once the mixture had thickened, I added the cauliflower, gherkins, and pearl onions and gave the mixture a stir. I cooked the piccalilli over medium heat, stirring occasionally until the cauliflower was crisp tender. This took about 10 minutes.
- After that, I removed the pan from the heat and transferred the piccalilli to sterilized mason jars. Once I had filled all of the jars, I screwed on the lids.
- Finally, I submerged the jars in a large pan of boiling water for about 10 minutes to seal them. When I removed the jars from the boiling water, I could hear the characteristic “pop” on the lid, indicating that the jars were sealed.
I ended up with three 12-ounce jars of piccalilli and two 8-ounce jars. I stored the piccalilli in a cool, dark place for about a month until it was ready to be enjoyed.
When the Master Taste Tester took his first sample bite, his face lit up, and he said, “You’ve perfected the piccalilli – no more store-bought stuff!”
The Master Taste Tester likes to use the English Piccalilli in place of ketchup on things like fries and turkey burgers. However you use it, you’ll definitely be hooked if you like vinegary sauces. Yum!
Recipe Tips and Tricks
- To peel pearl onions easily, add them to a pan of boiling water. Boil for 3 minutes; transfer to ice water to stop cooking. When onions are cool enough to handle, slice off the root end and pinch to release the onion from the peel.
- If you like a sweeter, less vinegary piccalilli, you might want to add additional sugar to taste.
- Cornstarch and corn flour are the same thing. Both are thickening agents.
- I used Coleman’s mustard powder, which is traditional English mustard powder. It’s generally readily available in grocery stores. If you can’t find Coleman’s, you can use any mustard powder or dry mustard. Both mustard powder and dry mustard are the same thing.
- After the vegetables have been salted, you might think about tasting the cauliflower; if it is too salty, soak in cold water for one hour. Drain thoroughly.
- As the sauce cools, it tends to thicken more. Therefore, If the sauce seems too thick, add a tablespoon or two of additional malt vinegar to the mixture to achieve the desired consistency.
Other English Delicacies
The Master Taste Tester is English. Therefore, PudgeFactor includes a number of amazing English recipes. Here are a few:
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English Mustard Pickle (Piccalilli)
Ingredients
- 3 cups (8 ounces, 227 grams) cauliflower florets cut into small bite-sized pieces
- 1 cup (4 ounces, 113 grams) thinly sliced sweet gherkins (10 to 12)
- 10 ounces (283 grams) pearl onions, peeled (See Tip 1)
- 2 Tablespoons Kosher salt
- 3 cups (24 ounces, 710 ml) malt vinegar, divided
- ¾ cup (5.25 ounces, 149 grams) granulated sugar (See Tip 2)
- 3 Tablespoons cornstarch (See Tip 3)
- 6 Tablespoons Dry mustard (See Tip 4)
- 3 Tablespoons turmeric powder
Instructions
- Combine cauliflower florets, sliced gherkins, and pearl onions in a large bowl. Sprinkle on Kosher salt; stir to combine. Cover with plastic wrap and let sit at room temperature overnight.
- The next day, transfer vegetables to a colander; rinse well with cold water. Drain well (See Tip 5).
- Whisk together cornstarch, dry mustard, turmeric, and 1 cup of vinegar in a small bowl. Set aside.
- Add the remaining 2 cups of vinegar and sugar to a large saucepan. Heat over medium heat until sugar has dissolved, about 2 minutes. Add cornstarch mixture. Whisk or stir constantly until bubbly and thickened, about 2 minutes.
- Add the vegetables; stir to combine. Heat over medium heat, stirring occasionally for 10 to 12 minutes or until cauliflower becomes tender. Remove from heat. (See Tip 6)
- Transfer to sterilized jars; seal and process in boiling water (See Tip 7)
- Store in a cool, dark place for 6 to 8 weeks to allow the flavors to meld together. Once opened, refrigerate.
- Yield: 3 12 ounce jars and 2 8 ounce jars.
Video
Tips/Notes
- To peel pearl onions easily, add them to a pan of boiling water. Boil for 3 minutes; transfer to ice water to stop cooking. When onions are cool enough to handle, slice off the root end and pinch to release the onion from the peel.
- If you like a sweeter Piccalilli, you might want to add additional sugar to taste.
- Cornstarch and corn flour are the same thing. Both are thickening agents.
- I used Coleman’s mustard powder, which is traditional English mustard powder. It’s generally readily available in grocery stores. If you can’t find Coleman’s, you can use any mustard powder.
- Taste the cauliflower; if it is too salty, soak in cold water for one hour. Drain thoroughly.
- If the sauce seems too thick, add a tablespoon or two of additional malt vinegar to the mixture.
- The boiling water should cover the jars. Let them process for about 10 minutes. When you remove the jars, you should hear the pop that indicates that the jars are sealed.
John says
An excellent recipe and very close to commercially produced UK piccalilli. As
I live in Australia the commercial brand is often hard to get or too expensive to buy. I used double strength white vinegar as most vinegar over here is very weak. I also only used a quarter of a cup of sugar. I thought I could always add more if needed but the quarter cup was just right.
Many thanks. For a great recipe.
Chula King says
I’m so pleased that the Piccalilli was a success for you with your modifications!
Chula
Jack says
I grew up in a home where Cornish pasties were served every Friday at 6 p.m. We never had them without Heinz Chow Chow until Heinz pulled the plug on that product. My mom valiantly begged Heinz for the recipe and got the expected ‘nope!’ form letter.
Crosse & Blackwell chow chow followed. While that was ok, it was unanimously relegated to ‘replacement, by default’. I kept buying it for lack of choice.
Thank you for sharing this recipe.
Chula King says
Hi Jack,
My husband grew up eating Heinz Chow Chow, one of his favorite condiments. He said it came in a square jar with a clip-type top. He now keeps a jar of English Piccalilli on the table and puts it on all sorts of things!
Chula
Karen says
What is the reason/benefit for letting the piccadilli sit for 6-8 weeks? Can it be eaten after only a week? Has anyone tried it? Care to share any thoughts?!
Chula King says
I like letting the Piccalilli sit to allow the flavors to blend. However, you can definitely eat the Piccalilli after a week.
Joe says
Hi Chula,
Update: the batch using white vinegar was closer to C&B’s Chow Chow but was still too sweet. The next batch I will be reducing it to just a 1/4 cup. Also, my very last jar of C&C’s Chow has ginger & paprika (the very last two ingredients) & I just might had a 1/2 teaspoon. I am getting closer. I do have to get this done before I no longer have the original C&B’s Chow for comparison.
We had our pasty gathering & both batches were huge hits. Your original recipe was a favorite of two family members who both took home a jar. Other’s liked the white vinegar the best & my niece insisted that the original C&B Chow is still the best.
I am not sure when I will be attempting the next batch. No one in my immediate family will eat it so I won’t go through what I already have. Even after giving a ton of it away.
Thanks so much for all the help & I will give another update on how close I get with a complete recipe.
Chula King says
Hi Joe,
Thanks for the update! I’ll look forward to your experience with adding ginger and paprika!
Chula
Joe says
Okay! I did it, following your recipe to the letter. The yield was three 16oz jars. The taste is close to C&Bs but ever so slightly sweeter & something else I can’t identify. Of course this is before it sits & the flavor blends. It will be sure to be a crowd pleaser at our upcoming gathering. I had these 1/2 quart jars with wide mouth lids & bands on hand. I plan to seek out smaller jars soon for another batch.
This next batch I am going to cut back to 3/4 cup of sugar & go ahead & try white vinegar. It’s really not that hard or expensive, so why not try & see? If I dial it on & it tastes like Cross & Blackwell Chow Chow, I will let you know. Thanks for all your help!
Chula King says
Excellent! I suspect the taste you can’t identify is from the malt vinegar. I’d love to hear how your modification of the reduced sugar and white vinegar works!
Chula
Joe says
Thank you Chula for the prompt reply! What is your opinion on using a pressure cooker vs water bath? I have both but I went to pressure cooker canning 10 years ago & never looked back. The higher temps should equal safety & better shelf life BUT might cook the ingredients more. Thoughts?
I am headed out today to get ingredients & plan on canning tomorrow. We have a pastie day planned in two weeks so at least 2 jars will be opened before your recommendation of 6-8 weeks.
Chula King says
Hi Joe,
Unfortunately, I’ve not tried a pressure cooker for canning, so don’t know whether this would have a negative impact on the Piccalilli or not. However, since you’ve successfully used a pressure cooker for canning in the past, my guess is that it would work fine.
Chula
Chula
Joe says
Cross & Blackwell was bought by Smucker’s many years ago. They changed the recipe for Chow Chow, removing English Mustard & replacing it with mustard powder. The taste changed slightly but it was still Chow. However, a year or two ago Smucker’s discontinued not just Chow but all C & B products. Victim of the big box stores IMO.
Going back generations my family has used Chow. It may go all the way back to my great grandfather bringing it from Cornwall (along with Cornish pasties) to the Upper Peninsula of Michigan USA. He came for the copper.
Long story longer, we still gather once a year to make & eat pasties but now we don’t have Chow! I am going to attempt this recipe. I want it to taste just like the C & B Chow. Should I use white vinegar?
Chula King says
Hi Joe,
I had no idea that Crosse & Blackwell was bought by Smucker’s and that Smucker’s no longer makes Chow Chow. How sad.
My husband, who is from England, thinks that Malt vinegar is the only way to go. In fact, he remembers his mother making Piccalilli using Malt vinegar. He hadn’t even heard of Chow Chow until he moved to the US.
His view is that the Piccalilli that I make is the same as the Crosse & Blackwell Chow Chow that he had in the US and the same as the Piccalilli that he had in England.
Anyway, when I asked him whether white vinegar could be used, he shook his head and said absolutely not. He’s a chemical engineer, and I got a science lesson and an experience lesson when he answered my question – too much information for my response to you!
I’m not a vinegar person, so personally don’t know what difference, if any, would result if white vinegar were used as opposed to Malt vinegar. He did say that Malt vinegar would add some subtle flavor differences compared to white vinegar.
If you make this recipe for English Piccalilli, I’d love to hear how it turned out.
Chula
gloria says
yes! this is the one i remember from my gram,,,…its the malt vinegar!! makes all the difference!
Chula King says
You’re absolutely right – the malt vinegar makes all the difference!
Channah says
Oh my goodness this is the recipe to use.
I double the recipe, added carrots, celery, capers, red, yellow and orange peppers, capers and extra onions
Stopped canning it to write this review.
The taste is out of this world. Far exceeds any store purchased piccalli.
Will definitely use this recipe again. Have saved it to my facebook pages and my phone
Delicious.
Chula King says
Thanks so much Channah. I’m so pleased that you like the recipe.
Chula
Gemma says
Looks like a great recipe. My mum is allergic to mustard and misses piccalilli so much and I want to make some for her, any ideas what I could use as a substitute for mustard (appreciate it may be tricky)
Thanks
Chula King says
Hi Gemma,
I wish that I could offer a substitute for the mustard. However, I can’t think of anything that would be a suitable substitute. Sorry.
Chula
Patrick says
Really want to try this!
Glasgow Girl says
We liked it better than store bought Picallili
Chula King says
We do too! In fact, I can’t remember the last time that I bought Piccalilli from the store!
Chula