How to make Piccalilli | Rosie Makes Jam Recipes


A traditional recipe, a fantastic flavour - just like Granny used to make


Diced 1 cm, skin on
600 g
skin on, sliced and diced into 1 cm cubes
3 each
broken into small florets
1 each
Green Beans,
Topped, tailed, chopped 1 cm length
600 g
Onions (medium),
Peeled and chopped
600 g
Sugar, White granulated
9 oz
275 g
dry powder
1 tbsp
Ginger, ground
1.5 tsp
Garlic Clove,
finely chopped
2 each
2pint 10fl oz
1.5 litre
Plain Flour
2 oz
50 g
2 tbsp
Salt, Table
1 each

Rosie's Ingredient Calculator

Green Beans
Onions (medium)
Sugar, White granulated

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Chop all of the vegetables into even sized pieces and layer in a large bowl with plenty of salt.
  2. Cover the bowl and leave for 24 hours - the salt will drain excess water from the vegetables which will keep them crisp. Do not omit this stage.
  3. Remove the vegetables and rinse, drain them well. Blend the sugar, mustard, ginger and garlic with 1 litre / 2 pints of the vinegar in a large pan.
  4. Add the vegetables and bring to the boil - turn down the heat and simmer for about 20 mins until the vegetables are cooked but still crisp.
  5. Blend the flour and the turmeric with the remaining vinegar and stir into the cooked vegetables.
  6. Bring to the boil and cook for 2 minutes.
  7. Spoon into washed, pre-heated jars and seal immediately with vinegar-proof lids

How long will it take to make?

Preparation time:
45 mins
Cooking time:
30 mins
Total time:
1 hour 15 mins
Soaking overnight
not included in total time

How much?

Will make approx. 7kgs/12lbs

Look after it

Store out of strong sunlight

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Good old Piccalilli in a good old 1lb jam jar 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Piccalilli