Riverford Wicked Leeks
Cauli and carrot piccalilli recipe image

Print Cauli and carrot piccalilli

This is a traditional, versatile pickle inspired by Indian chutneys. Serve at a BBQ, eat in a ploughman's sandwich or with with strong Cheddar, or with gammon, sausages or pork pies. Let this mature for a few weeks before digging in. It'll then keep well for about 9 months. Makes about 4 250g jars.


  • 200g carrots, cut in half lengthways & cut into ½cm pieces
  • 300g cauliflower, cut into small florets
  • 200g onion, cut into ½cm slices
  • 175g sugar
  • 2 star anise
  • 300ml white wine vinegar
  • 150ml malt vinegar
  • 1 red chilli, deseeded & thinly sliced
  • 15g cornflour
  • 1 tsp salt
  • 1 tsp turmeric
  • 25g English mustard powder
  • 100ml cold water
  • 1 bay leaf


  1. In a large pan of salted water blanch the carrots for a few minutes until al dente, then drain and blanch the cauliflower for a couple of minutes and again drain. Finally blanch the onion slices for 2 minutes, drain and then mix all of the vegetables together in a colander and allow to dry completely for 30 minutes.
  2. Place the sugar, star anise and both vinegars in a saucepan and simmer for 10 minutes, before adding the chilli and removing from the heat.
  3. Mix the cornflour, salt, turmeric and mustard with the water in a small bowl. Add a little of the hot vinegar mix and whisk together. Return this to the vinegar in the pan, mix well and simmer for another 5 minutes.
  4. Add the bay leaf. Pour the liquid over the vegetables in a bowl, mix and spoon into sterilised jars.
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