Kevin’s Mustard Piccalilly

Mustard piccililly recipe Mustard piccililly recipe

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

4 people 20 minutes 10 minutes


  • 75 g Caster Sugar
  • 0.5 - Cucumber cut into bitesize chunks
  • 1 tbsp English Mustard
  • 1 tsp Ground Ginger
  • 1 - Onion cut into quarters
  • 1 tbsp Plain Flour
  • 1 pinch Salt
  • 60 g Sultanas
  • 0.5 medium SuperValu Cauliflower broken into florets
  • 1 - SuperValu Courgette cut into bitesize chunks
  • 250 ml SuperValu White Wine Vinegar
  • 1 tbsp Turmeric


  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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