Mary Berry Piccalilli Recipe

Piccalilli Recipe Mary Berry
Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

Piccalilli is a traditional British condiment that consists of chopped vegetables, such as cauliflower, onion, cucumber, and beans, pickled in a tangy and spicy mustard sauce. It is a perfect accompaniment for cold meats, cheese, pies, and sandwiches. Piccalilli can also be used as a dip, a salad dressing, or a relish.

In this article, I will show you how to make piccalilli at home, following the recipe of Mary Berry, one of the most famous and beloved British cooks and authors. Mary Berry’s piccalilli recipe is easy, quick, and delicious. It only requires a few ingredients and some simple steps. You can make a large batch of piccalilli and store it in sterilized jars for up to three months. It makes a great gift for your friends and family who love chutney and pickles.

What is Mary Berry Piccalilli Recipe?

Mary Berry Piccalilli recipe is a homemade version of the classic British condiment that is made with chopped vegetables and a spicy mustard sauce. It is based on the recipe of Mary Berry, who is a famous and respected British cook and author.

Other Mary Berry Recipes

Why You Love this Recipe

There are many reasons to love this recipe, such as:

  • Tangy, sweet & spicy flavor balance
  • Showcases summer seasonal vegetables
  • Versatile condiment for snacks & dishes
  • Easy 30-min prep time
  • Makes large batches for enjoying later

Ingredients Needed to Make Mary Berry Piccalilli

To make piccalilli, you will need the following ingredients:

  • 500g cauliflower, cut into small florets
  • 200g courgette, cut into small chunks
  • 100g green beans or French beans, trimmed and cut into small pieces
  • 200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved
  • 600ml malt vinegar
  • 3 tbsp English mustard powder
  • 1 tbsp coriander seeds
  • 2 tbsp black or yellow mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 4 tbsp plain flour
  • 200g caster sugar
  • 2 bay leaves
  • Salt

Useful Equipment

You will also need a large bowl, a large saucepan or preserving pan, a small bowl, a wooden spoon, a measuring spoon, a measuring cup, a knife, a cutting board, a colander, a cheesecloth or a muslin cloth, a string, a ladle, and three 500ml warm sterilized jars with screw tops.

Instructions to Make Mary Berry Piccalilli

Here are the step by step instructions for making piccalilli:

Step 1: Salt the Vegetables

Put the cauliflower, courgette, beans, and shallots or onions in a large bowl and toss with 2 tbsp of sea salt. Cover and leave at room temperature for 4 hours. This will draw out the excess water from the vegetables and make them crunchy.

Step 2: Rinse and Drain the Vegetables

After 4 hours, drain the vegetables and rinse well under cold water for 3 to 5 minutes. Drain well again and set aside.

Step 3: Make the Mustard Vinegar Paste

In a small bowl, mix the mustard powder, coriander seeds, mustard seeds, cumin seeds, turmeric, and flour with a little vinegar to form a smooth paste. Set aside.

Step 4: Make the Pickling Liquid

In a large saucepan or preserving pan, heat the remaining vinegar, sugar, bay leaves, and a pinch of salt over medium-high heat until the sugar dissolves. Bring to a boil, then lower the heat and simmer for 5 minutes.

Step 5: Add the Mustard Vinegar Paste

Pour the mustard vinegar paste into the simmering pickling liquid, stirring constantly to avoid lumps. Cook for another 5 minutes, stirring occasionally, until the mixture thickens.

Step 6: Add the Vegetables

Fold in the drained vegetables and heat for 1 minute, just enough to take the edge off the vegetables, but still retaining a bite.

Step 7: Pack into Jars

Remove the piccalilli from the heat and let it cool for 15 minutes. Spoon the piccalilli into the warm sterilized jars, leaving a 1cm headspace. Cover with a wax disk first, then screw on the lid tightly. Wipe the jars and label them with the date and name of the product.

Step 8: Store and Enjoy

Store the piccalilli in a cool dark place for 6 weeks or up to 3 months before opening. Once opened, keep in the fridge and use within 4 weeks. Enjoy your homemade piccalilli with your favorite dishes and snacks.

Mary Berry Piccalilli Recipe

What Do I Serve With Mary Berry Piccalilli

Mary Berry’s Piccalilli is a versatile accompaniment that enhances a wide range of dishes.

Here are some serving suggestions:

  1. Meats: Enhance the flavors of cold meats like ham, turkey, chicken, or beef.
  2. Cheeses: Complement various cheeses, including cheddar, brie, and blue cheese.
  3. Pies: A great addition to pies such as pork pie, steak and kidney pie, or chicken and mushroom pie.
  4. Sandwiches: Elevate sandwiches, from cheese and pickle to ham and mustard, or egg and cress.
  5. Salads: Add a unique touch to salads like potato salad, coleslaw, or a simple green salad.
  6. Dips and Relishes: Serve alongside dips such as hummus, guacamole, or sour cream and relishes like cranberry sauce, apple sauce, or mint sauce.

Pro Tips to Make Perfect Mary Berry Piccalilli

Here are some pro tips to make the perfect Mary Berry Piccalilli:

  • Cut the vegetables into similar sizes, so that they cook and pickle evenly.
  • Salt the vegetables for 4 hours, to draw out the excess water and make them crunchy.
  • Rinse and drain the vegetables well, to remove any excess salt and prevent the sauce from becoming too salty.
  • Use malt vinegar, which has a distinctive flavor and color that suits piccalilli.
  • Use English mustard powder, which has a strong and pungent taste that complements the vinegar and spices.
  • Use a cheesecloth or a muslin cloth to tie the bay leaves, to prevent them from floating in the sauce and making it cloudy.
  • Sterilize the jars and lids, to prevent any bacteria or mold from growing in the piccalilli.
  • Fill the jars while the piccalilli is still warm, to create a vacuum seal and prevent air from entering the jars.
  • Leave some headspace in the jars, to allow for expansion and prevent the lids from popping off.
  • Label the jars with the date and name of the product, to keep track of the shelf life and avoid confusion.

Variations of Mary Berry Piccalilli

You can vary the Mary Berry Piccalilli recipe by using different vegetables, spices, or sweeteners, such as:

  • Vegetables: You can use carrots, radishes, celery, peppers, corn, or any other firm and crunchy vegetables that you like or have on hand.
  • Spices: You can adjust the spiciness of the piccalilli by adding more or less mustard powder, mustard seeds, or cumin seeds. You can also add some red chili flakes or fresh ginger for extra heat and flavor.
  • Sweeteners: You can use brown sugar, honey, maple syrup, or any other natural sweeteners that you prefer or have on hand.

How do I store Mary Berry Piccalilli’s Leftovers?

To store Mary Berry Piccalilli leftovers, you need to follow these steps:

  • Let the piccalilli cool completely before storing it in the fridge or pantry.
  • Transfer the piccalilli to an airtight container or a jar with a tight-fitting lid.
  • Store the piccalilli in a cool dark place for up to 3 months before opening, or in the fridge for up to 4 weeks after opening.
  • Check the piccalilli regularly for any signs of spoilage, such as mold, bubbles, or bad smell. Discard the piccalilli if it looks or smells off.

How do I reheat Mary Berry Piccalilli Leftovers?

To reheat Mary Berry Piccalilli leftovers, you need to follow these steps:

  • Take the piccalilli out of the fridge and let it come to room temperature for about 15 minutes.
  • Transfer the piccalilli to a microwave-safe bowl or a small saucepan.
  • Reheat the piccalilli in the microwave for 30 seconds, or on the stovetop over low heat for 5 minutes, stirring occasionally, until warm.
  • Enjoy your reheated piccalilli with your favorite dishes and snacks.

Nutrition value per tablespoon (based on per serving ):

  • Calories: 14
  • Fat: 0.2 g
  • Saturates: 0 g
  • Carbs: 3 g
  • Sugars: 2 g
  • Fiber: 0.2 g
  • Protein: 0.4 g
  • Salt: 0.04 g

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FAQs

How do I make my piccalilli less runny?

If your piccalilli is too runny, you can try to thicken it by adding more flour or cornflour, dissolved in a little water, and boiling for a few minutes. Alternatively, you can reduce the amount of vinegar or water in the recipe, or cook the sauce for longer until it reaches the desired consistency.

How do I make my piccalilli more spicy?

You can make your piccalilli more spicy by adding more mustard powder, mustard seeds, or cumin seeds to the recipe. You can also add some red chili flakes or fresh ginger for extra heat and flavor.

How do I store my piccalilli after opening?

You should store your piccalilli in the fridge after opening, and use it within four weeks. Make sure the jar is tightly sealed and the piccalilli is covered with the sauce. Check the piccalilli regularly for any signs of spoilage, such as mold, bubbles, or bad smell. Discard the piccalilli if it looks or smells off.

How do I sterilize my jars for piccalilli?

You can sterilize your jars for piccalilli by either running them through the dishwasher, or washing them in hot soapy water, rinsing, and drying in a low oven for 10 to 15 minutes. Make sure the jars are still warm when you fill them with the piccalilli, to prevent cracking.

Conclusion

Piccalilli is a delicious and versatile condiment that you can make at home with simple ingredients and easy steps. It is a great way to preserve and enjoy your fresh vegetables, and to add some zing to your meals and snacks. Follow Mary Berry’s piccalilli recipe and you will have a jar of homemade goodness that you can share with your loved ones or keep for yourself. I hope you enjoyed this article and learned how to make piccalilli. If you have any questions or comments, please feel free to leave them below. Thank you for reading and happy cooking!

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