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Homemade piccalilli: vegetables pickled in vinegar and turmeric

Homemade piccalilli: vegetables pickled in vinegar and turmeric

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A tangy vegetable relish featuring crunchy vegetables, vinegar, and vibrant color from turmeric, with a kick from mustard and ginger. Ideal for serving wi…

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Recipe from JopkeB, Erik Baas (Wikibooks), adapted by Recette de cuisine · · updated on

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Piccalilli, known as pickles in Belgium, is a tangy table sauce made with vegetables, herbs, and spices. The turmeric gives it its characteristic yellow color. The vegetables are soaked overnight in salt, then allowed to mature for at least two weeks in a jar.

Ingredients and directions

  • Prep time40 min
  • Cook time15 min
  • Resting12 hr
  • Total12 hr 55 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodjar
  • Estimated cost$3.87 $0.32 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegan

Ingredients

12 people
  • $1.86
  • $0.12
  • $0.07
  • $0.77
  • $0.30
  • $0.03
  • $0.26
  • $0.46

Prices from US supermarkets for 6 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Wash the vegetables and cut them into small pieces. Let them drain, then place them in a dish and season with salt. Mix well to distribute the salt evenly. ≈ 8 min
  2. Place a lid or plate on top of the vegetables in the dish to weigh them down (ideally a lid or plate that fits perfectly). Refrigerate overnight.
  3. The next day, mix the mustard, turmeric, ginger, and flour together, then add a little vinegar. Stir until a paste forms, then pour in the remaining vinegar. ≈ 4 min
  4. Bring this mixture to a boil, stir well, then let it thicken slightly for 10-15 minutes over medium heat, with the pot partially covered. Add the celery or cilantro towards the end of cooking.
  5. While you’re doing that, sterilize the jars and their lids. ≈ 3 min
  6. Take the vegetables out of the refrigerator, rinse them thoroughly, and let them drain (a salad spinner can be helpful).
  7. Distribute the vegetables evenly among the jars, then immediately pour the vinegar mixture over them. Do not fill the jars completely; leave about 1.5 to 2 cm of space at the top. Seal the jars tightly and turn them upside down on a dishcloth to allow them to cool, preventing air from entering.
  8. Store the jars in a cool, dark place for at least two weeks. ≈ 3 min

The bill

Homemade piccalilli: vegetables pickled in vinegar and turmeric

  • 500 g of fresh vegetables: cauliflower, onion or Allium ascalonicum, carrot, bell pepper, cucumber, cornichons and/or radish$1.86
  • salt$0.12
  • 1 tablespoon of smooth or powdered mustard$0.07
  • 20 g of ground turmeric$0.77
  • 20 g of fresh ginger, peeled and grated$0.30
  • 20 grams of flour$0.03
  • 200 ml of white vinegar$0.26
  • 1 tablespoon of fresh celery or cilantro leaves, finely chopped$0.46

Total$3.87

that's $0.32 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of fresh vegetables: cauliflower, onion or Allium ascalonicum, carrot, bell pepper, cucumber, cornichons and/or radish
  • salt
  • 1 tablespoon of smooth or powdered mustard
  • 20 g of ground turmeric
  • 20 g of fresh ginger, peeled and grated
  • 20 grams of flour
  • 200 ml of white vinegar
  • 1 tablespoon of fresh celery or cilantro leaves, finely chopped

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