Kevin Kindland

Kevin Kindland

30th August 2016
Kevin Kindland


Piccalilli is an English interpretation of Indian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably.


  • 1500g Cauliflower, cut into Small florets
  • Fine sea salt, for sprinkling
  • 1100ml White Wine Vinegar
  • 300ml Malt Vinegar
  • 300ml Cider Vinegar
  • 400g Caster Sugar
  • 2 tbsp Ground Turmeric
  • 60g English Mustard Powder
  • 1 tbsp Ground Ginger
  • 6 tbsp Cornflower, mixed with 6 tbsp water
  • 500g Onions Diced
  • 400g Cornichons, rinsed under cold running water and drained and diced


1. Spread the cauliflower out on a large tray and sprinkle with salt. Cover with cling film
and leave in a cool place overnight
2. Next day, rinse the cauliflower under cold running water and drain well.
3. Put both the vinegars into a wide pan, bring to the boil and boil steadily for about 10
minutes until reduced by a quarter to 1275ml.
4. Mix the sugar, turmeric and mustard together, then add to the vinegar and stir until the
sugar has dissolved. Simmer for a few minutes.
5. Stir in the cornflour mixture and cook, stirring, for another 4-5 minutes, to cook out
the cornflour. Add Salt to taste
6. Add the cauliflower and onions and stir well. Simmer for 5 minutes, then take off the
heat and add the cornichons, stirring the mixture well.
7. Cool and Tub up.

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