Do you love crunchy and tangy pickles? The Hairy Bikers Piccalilli Recipe is a British classic. This bright yellow relish tastes amazing with cold meats.
Learning how to make Hairy Bikers Piccalilli is very simple. You only need fresh vegetables and basic spices.
This Hairy Bikers Piccalilli Recipe brings bold flavor to your table. It is much better than shop-bought jars. You can find more pickle recipes to try at home too.
What Makes This Recipe Special
The flavor of this relish is very bold. It is sweet, sour, and spicy all at once. The texture stays very crunchy because of the brine.
You get a great snap in every single bite. This recipe is perfect for beginners to try. It does not take too much active time.
Most of the work happens while vegetables soak. It is a traditional favorite that everyone loves. The yellow color looks beautiful in glass jars.
Equipment List
- Large Glass Bowl: You need this to soak the vegetables. Glass does not react with salt or acid.
- Colander: This helps you drain the salty water away. It ensures your vegetables are clean and ready.
- Large Heavy Saucepan: Use this to cook the spicy sauce. A heavy base prevents sugar from burning.
- Wooden Spoon: This is best for stirring the thick mixture. It helps you feel the texture as it thickens.
- Sterilized Glass Jars: These keep your pickle fresh for months. Clean jars prevent any bad bacteria from growing.
- Whisk: Use this to mix flour and spices. It removes all the lumps for a smooth sauce.
Ingredients You Need for Hairy Bikers Piccalilli Recipe
- Cauliflower: This is the main star of the show. It provides a great crunch and holds sauce.
- Shallots: These add a mild and sweet onion flavor. They are smaller and softer than regular onions.
- Green Beans: These add a nice pop of green color. They stay firm even after light cooking.
- Cucumber: This adds a refreshing and cool watery bite. It balances the heat of the mustard powder.
- Turmeric: This gives the recipe its famous yellow glow. It also adds a subtle earthy taste.
- English Mustard Powder: This provides a sharp and spicy kick. It makes the sauce very punchy and bold.
- Malt Vinegar: This is the base for the tangy sauce. It preserves the vegetables for a long time.
- Caster Sugar: This balances the acidity of the vinegar. It makes the relish sweet and sticky.
How to Assemble
- Chop all your fresh vegetables into small pieces. Make sure they are about the size of a bean. Put them in a very large glass bowl.
- Sprinkle plenty of salt over the chopped vegetables. Toss them well so everything is coated evenly. This draws out the excess water from them.
- Cover the bowl with a clean kitchen cloth. Let it sit for at least 24 hours. This step ensures the vegetables stay very crunchy.
- Rinse the vegetables under cold running water thoroughly. You must remove all the salt from the pieces. Drain them well in a large colander.
- Mix your flour and spices in a small bowl. Add a little vinegar to make a smooth paste. Stir it well to remove any small lumps.
- Boil the rest of the vinegar and sugar. Add the spice paste to the hot liquid slowly. Whisk it until the sauce becomes thick and glossy.
- Fold the drained vegetables into the thick yellow sauce. Stir gently so you do not break the cauliflower. Let it simmer for just a few minutes.
- Spoon the hot mixture into your prepared sterile jars. Seal them tightly while the mixture is still hot. Store them in a cool and dark place.
Recipe Success Tips
- Chop all vegetables into even bite-sized pieces for best results.
- Use high-quality malt vinegar for an authentic British taste.
- Do not overcook vegetables to keep that perfect crunch.
- Always sterilize your jars to ensure the pickle lasts longer.
- Let the jars sit for four weeks before eating.
How To Store Leftover
- Store unopened jars in a cool and dark cupboard. They will stay good for up to one year. Once you open a jar, keep it inside the fridge.
- Use a clean spoon every time you take some out. This keeps the pickle fresh for about six weeks. Always check the seal is tight after use.
Sides & Pairings Suggestions
- This relish goes perfectly with a sharp cheddar cheese. It is a must-have for a traditional Ploughman’s lunch.
- Try it alongside cold roasted ham or pork pies. It also adds a great zing to turkey sandwiches. Some people love it served with hot fish and chips.
Nutritions
| Nutrient | Value per Serving |
| Calories | 45 kcal |
| Total Fat | 0.5g |
| Carbohydrates | 9g |
| Sugar | 7g |
| Sodium | 120mg |
FAQs about Hairy Bikers Piccalilli Recipe
Q: Can I use different vegetables?
A: Yes, you can use carrots or peppers. Just keep the total weight the same. Cauliflower is the traditional choice.
Q: How long does it last?
A: Unopened jars last for one year in a pantry. Refrigerate after opening for the best quality.
Q: Why is my sauce too thin?
A: You may need to boil it longer. Flour and heat make the sauce thick. Make sure the paste is mixed well.
Q: Is it gluten-free?
A: Usually no, because this recipe uses flour. You can use cornflour to make it gluten-free. Check your vinegar label too.
Final Thoughts
Making your own condiments is very rewarding and fun. This Hairy Bikers Piccalilli Recipe is a true kitchen gem.
It brings a bright and happy color to any meal. Your friends and family will surely ask for the recipe. Follow the steps carefully for the best results possible.
Patience is key when waiting for flavors to develop. You can find more Hairy Bikers recipes on their official website. Enjoy your homemade crunchy treat!
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Hairy Bikers Piccalilli Recipe
Equipment
- Large Glass Bowl
- Colander
- Large Heavy Saucepan
- Wooden Spoon
- Sterilized Glass Jars
- Whisk
Ingredients
- Medium Cauliflower 1
- Shallots 200 g
- Green Beans 200 g
- Large Cucumber 1
- Salt 50 g
- Malt Vinegar 600 ML
- Caster Sugar 150 g
- Turmeric 2 Tbsp
- English Mustard Powder 2 Tbsp
- Mustard Seeds 1 Tbsp
- Cornflour 2 Tbsp
Instructions
- Chop all your fresh vegetables into small pieces. Make sure they are about the size of a bean. Put them in a very large glass bowl.
- Sprinkle plenty of salt over the chopped vegetables. Toss them well so everything is coated evenly. This draws out the excess water from them.
- Cover the bowl with a clean kitchen cloth. Let it sit for at least 24 hours. This step ensures the vegetables stay very crunchy.
- Rinse the vegetables under cold running water thoroughly. You must remove all the salt from the pieces. Drain them well in a large colander.
- Mix your flour and spices in a small bowl. Add a little vinegar to make a smooth paste. Stir it well to remove any small lumps.
- Boil the rest of the vinegar and sugar. Add the spice paste to the hot liquid slowly. Whisk it until the sauce becomes thick and glossy.
- Fold the drained vegetables into the thick yellow sauce. Stir gently so you do not break the cauliflower. Let it simmer for just a few minutes.
- Spoon the hot mixture into your prepared sterile jars. Seal them tightly while the mixture is still hot. Store them in a cool and dark place.
Notes
- Chop all vegetables into even bite-sized pieces for best results.
- Use high-quality malt vinegar for an authentic British taste.
- Do not overcook vegetables to keep that perfect crunch.
- Always sterilize your jars to ensure the pickle lasts longer.
- Let the jars sit for four weeks before eating.
