Sweet piccalilli

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  • 1/4 small cauliflower, break into flowerettes (approx 1 cup)
  • 500 g white onions, peeled & sliced
  • 1 small or 1/2 medium-sized red capsicum, chopped
  • 1 small or 1/2 medium-sized green capsicum, chopped
  • 1 1/4 cups sugar
  • 3 1/4 cups white vinegar
  • 3 cups cabbage, finely shredded
  • 2 cups celery, chopped
  • 3 tsp dry mustard
  • 4 Tbs flour
  • 1/2 tsp turmeric
  • 3/4 cup water


Put sugar and vinegar into pan, stir over low heat until sugar has dissolved.

Bring to boil, add vegetables. Cover and simmer 20 mins, remove from heat.

Mix together in bowl the mustard, flour, turmeric and water to a smooth paste. Add to the vegetables, return to heat amd stir until boiling and thickened. Cook very gently another 10 mins, stirring often. Then turn into hot sterilised jars and seal.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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