Homemade versions of piccalilli just taste better than store-bought.

Homemade versions of piccalilli just taste better than store-bought. Here, we get to use two condiments from across the pond – malt vinegar and Colman’s mustard powder – to make another. If you’re not a fan of heat, simply adjust the ratio of English mustard powder to regular mustard powder.


Yields | 5 8-oz jars |

Mustard Sauce

  • ¾ cup malt vinegar
  • 2 Tbsp Colman’s mustard powder
  • 1 Tbsp ground yellow mustard
  • 1 Tbsp ground cumin
  • 2½ tsp ground turmeric
  • 2 tsp ground coriander
  • 2 tsp celery seed
  • 1 large pinch fresh nutmeg
  • 6 Tbsp all-purpose flour
  • 2 Tbsp capers


  • 2½ cups apple cider or malt vinegar
  • ½ cup granulated sugar
  • 2 Tbsp kosher salt
  • 1 large (or 2 small) dried bay leaves
  • mustard sauce (recipe follows)
  • 3 cups chopped cauliflower florets
  • 1 cup seeded and small dice English cucumber
  • 1 cup trimmed ¼-inch pieces green beans
  • ¾ cup small dice shallots
  • ⅔ cup small dice carrots

| Preparation – Mustard Sauce | In a small bowl, whisk together vinegar, mustards, cumin, turmeric, coriander, celery seed and nutmeg. Add flour; whisk until smooth. Stir in capers; set aside.

| Preparation – Piccalilli | In a large saucepan, whisk together vinegar, sugar and salt; set over high heat. Add bay leaves; bring mixture to a boil, whisking until solids have dissolved. Once boiling, remove from heat; stir in mustard sauce to incorporate. Add remaining ingredients; set over medium high heat. Stirring frequently, heat until mixture comes to a boil and then cook until vegetables have softened slightly but still have some snap and mixture has thickened, 3 to 4 minutes. Remove from heat; let cool in pan, 30 minutes. Divide into canning jars and seal. Store in refrigerator for up to four weeks.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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