Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped, pickled, vegetables and spices. First, to start the process you will need to mix the cauliflower ...

A tangy, spiced British pickle made with mixed vegetables like cauliflower, green beans, cucumber and onions, preserved in a vinegar, mustard-flavored sauce. Perfect for adding a zesty crunch to ...

I always feel very nostalgic about Piccalilli, but I never remember eating much of it as a child, so wasn’t sure why. I have memories of my mother with her huge mixing bowl full of neatly hand-chopped ...

Piccalilli is a tangy, vegetable-based relish that likely originated from Indian pickles. In Eric's recipe, cauliflower, beans, gherkins and onions are flavoured with mustard and spices. It's a great ...

Dissolve the salt in a medium-sized bowl using the boiling water and pour over the cauliflowerflorets. Place a piece of parchment paper on top of the florets to keep them submerged under the brine.

An excellent start to a hearty dinner party or picnic, these duck rillettes with piccalilli are a special at Curtis Stone's restaurant Gwen. “Rillettes are usually as simple as piling shredded duck ...

For Christmas gifts this year, I am making tomato relish and piccalilli. The relish can be ready to eat at Christmas with leftovers if you make it soon; the piccalilli needs three months to mature and ...

This weekend I’m sharing two simple recipes that complement each other wonderfully. A handy sardine rillette makes the most of a couple of tins of sardines that I had stashed in the back of the press.

You’ll find this piccalilli all over Lulu’s, said Lasse Petersen, executive chef of Lulu’s and Llewelyn’s restaurants in Herne Hill, south London. It’s sharp, bright and endlessly adaptable – the kind ...