Mustard piccililly recipe


This makes a wonderful accompaniment to cold meats,  the perfect combination of sweet and savoury in a jar.

Preparation time: 10 minutes

Cooking time: 20 minutes

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Serves: 4 people

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  1. Mix the cauliflower, courgettes, cucumber, beans and onions in a large bowl and sprinkle with salt, cover with water and leave overnight.  
  2. Drain and discard excess water from the vegetables and place in a pan with most of the vinegar, simmer until just tender.  
  3. Add the sultanas and tarragon.  
  4. Mix all the dry ingredients with the remaining vinegar to create a paste then mix with the simmering vegetables, stirring over a moderate heat for approximately 10 minutes until the sauce has thickened.  
  5. Spoon the pickle into sterilised jars while hot, seal and store until required.

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