Piccalli Recipe

This piccalli recip from Aspall and Pam Corbin is the perfect autumnal accompaniment for a cheeseboard.



1kg washed and prepared vegetables ie cut into small bite-sized pieces. Select 4 or 5 from the following: cauliflower, cucumber, courgettes, green tomatoes, peppers, carrots, baby onions (or use pickled silverskin onions), green beans (French or runners), mangetout peas

50g fine sea salt

25g cornflour

10g (3-4tsp) English mustard powder

10g(3-4 tsp) ground turmeric

15g (1½tbsp) yellow mustard seeds

1 tsp cumin seeds, lightly crushed

1 tsp coriander seeds, lightly crushed

½  tsp celery seeds

Few grinds of black pepper

500ml Aspall Cyder Vinegar or White Wine Vinegar

100g granulated sugar

50g honey



Cut the vegetables into small, even bite-sized pieces.  Place in a large bowl and sprinkle with the salt  Mix well.  Cover the surface with a piece of baking parchment and the bowl with a tea towel and leave in a cool place for 24 hours, then  rinse well with ice-cold water and leave to drain thoroughly.

Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with 50ml water. Put the vinegar into a large pan with the sugar and  honey and heat gently, stirring until the sugar has dissolved.  Slowly add the spice paste, stirring well and then bring to simmering point stirring frequently for 3-4 minutes to allow the spices to release their flavours into the thickening sauce.

Add the vegetables to the pan and return to simmering point for a couple of minutes stirring gently. Remove from the heat and carefully spoon the mixture into sterilised jars to the brim and tapping them gently on the work surface as you go to remove any pockets of air.  Seal immediately.

Ideally leave for 3-4 weeks before oping the jar to allow the flavours to develop.  Store in a cool dark, dry place for us to a year.  Once opened there is no need to keep in the fridge, but make sure the jar is sealed and kept in a coolish cupboard.

Recipe credit – Aspall and Pam Corbin / Photo credit  – Kilner


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