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Provide medium head of cauliflower.
Prepare baby carrots.
You need Cucumber seeds removed.
Provide chopped celery.
You need kosher salt.
Prepare malt vinegar white.
Use powdered yellow mustard.
Prepare ground turmeric.
Use ground ginger.
You need to prepare yellow mustard seeds.
Prepare minced garlic.
You need all purpose flour.
Provide dark brown sugar.
Use white distilled vinegar.
You need to prepare sugar.

Piccalilli is a classic English pickle that is perfect with cold meats, a ploughman's, or pork pie. Lightly pickled vegetables in a spicy aromatic sauce, Homemade Piccalilli is easy to make and tastes far. Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese.

Chop the cauliflower.
Chop the baby carrots.
Slice the Cucumbers after removing seeds.
Add to a gallon ziploc bag with the salt.
Shake the bag mixing well coating all the vegetables with the salt.
Put into refrigerator overnight..
Heat the vinegar, sugars, mustard, ginger, and turmeric..
Rinse the vegetables.
When vinegar solution boils add vegetables, flour, and stir till smooth simmer till thickened..
I made a mistake using dark malt vinegar and extra dark brown sugar. It turned the piccalilli dark next time I will use white malt vinegar to get the yellow color..
Set in a cool dry place after it has been jarred, sealed, and cooled. Let it sit 6 weeks then try it! Refrigerate After opening..

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers. See more ideas about Piccalilli recipes, Piccalilli, Recipes. Delia's English Mustard Pickle (Piccalilli) recipe. This is as English as pork pie and very difficult to buy commercially - I've never.

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