Festive piccalilli

Festive piccalilli

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  • 5 cups
  • Easy
  • Dairy free Fat conscious
  • 20 minutes


  • 1½ cups apple cider vinegar
  • 1 cup water
  • 150 g sugar
  • 5 peppercorns
  • 1 T ground turmeric
  • 2 T ground ginger
  • 14 pods cardamom, crushed
  • 2 shallots, halved lengthways
  • 3 cloves garlic, lightly smashed
  • 6 bay leaves
  • 400 g cauliflower florets, chopped
  • 1 bulb fennel, roughly chopped
  • 1 red chilli, halved
  • 1 T butter
  • 2½ T flour
  • 2 T wholegrain mustard

Cooking Instructions

Bring all the ingredients except the vegetables, butter, flour and mustard to the boil. Simmer for 5 minutes, then add the vegetables and chilli in small batches.

Cook until tender but still slightly crunchy – about 4 minutes. Remove from the liquid.

Mix the butter and flour to form a paste. Add to the pickling liquid and whisk until the liquid has thickened.

Remove from the heat and stir in the mustard. Pour over the vegetables and bottle.

Cook's note: Make a big batch of this aromatic piccalilli and bottle half to give away as gifts (and save some for your pantry). Use Consol jars decorated with ribbons and a quirky printed label. Our version is made with festive spices – cardamom and ginger – and chunky vegetables. Needless to say, this is what you'll be eating on your gammon sandwiches all month long.

Browse more festive recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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