Piccalilli with a punch from Waitrose Kitchen Magazine, September 2012

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

    This recipe appears on p.28 of the supplement "Waitrose Autumn Harvest 2012".

  • eliza on September 10, 2022

    Made this again today with some changes based on what I had. Used apple cider vinegar, regular mustard powder, and finely chopped fresh ginger. I also used my own dried gochugaru chilies for the heat, about 1 3/4 chilies, finely chopped. Packed in sterilized jars so I can let it sit in the cupboard for a few weeks. They say to leave 6 weeks, but the small amount I tasted was delicious. Updated: The fresh ginger added a delicious element to the finished preserve.

  • eliza on December 12, 2015

    I made this in August with veggies from the garden and I'm just eating it now. I did sub some of the ingredients, missing out the English mustard and using powdered instead of crystallized ginger. I also used apple cider vinegar. Very good with bbq meats for a ploughman's lunch. Video available on their YouTube channel.

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