Piccalilli from The River Cottage Preserves Handbook by Pam Corbin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegetable substitutions.

  • pomona on July 29, 2019

    I made this from the web recipe pre-2015. It was amazing, so good with cheese, ham, by itself. Sharp tasting and crunchy. On top of that the house smelled amazing during the 24 hour dry salting process.

  • eliza on August 19, 2015

    I used romanesco cauliflower, yellow beans, and purple carrots for this. I made half recipe of veg but made extra sauce. Don't know how it will taste after a few weeks, but the little bit I tasted had good flavour, and it should mellow over time. Cutting the veg on the small side and using pint jars and a metal canning funnel are tips to remember when I make again. There's a video online of Pam making this pickle. A good way to preserve garden veggies, and one of the few ways I like to preserve green beans. I continue to make a half recipe of this as I just find it more manageable. Update: now eating this pickle, very good in lunches with some good cheese and homemade bread, or as an accompaniment to simply cooked meats or oily fish, will make again.

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