River Cottage

Pam's piccalilli recipe

Pam the Jam turns her hand to piccalilli in River Cottage Every Day

Makes 6 x 340g jars


  • 2kg washed, peeled vegetables - select 5 or 6 from the following: cauliflower or romanesco cauliflower, radish, green beans, cucumbers, courgettes, green or yellow tomatoes, tomatilloes, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods
  • 100g fine sea salt
  • 60g cornflour
  • 20g ground turmeric
  • 20g English mustard powder
  • 20g ground ginger
  • 1 tbsp yellow mustard seeds
  • 2 tsp crushed cumin seeds
  • 2 tsp crushed coriander seeds
  • 1.2 litres cider vinegar
  • 300g granulated sugar
  • 100g honey


How to make Pam's piccalilli

1. Cut the veg into small, even, bite-sized pieces. Place in a large colander over a bowl, and sprinkle with the salt. Mix well, cover with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly.

2. Blend the cornflour, turmeric, mustard powder, ginger, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3-4 minutes to allow the spices to release their flavours into the thickening sauce.

3. Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. Leave for about 6 weeks before opening. Use within a year.

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Tuesday 05 October 2010
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