Spiced Christmas Piccallili Recipe

Introduction

Spiced Christmas piccalilli is a tangy, colorful pickle perfect for adding festive flavor to your meals. Packed with vibrant vegetables and warming spices, it’s a traditional condiment that brightens up any winter dish.

Ingredients

• 5 carrots (about 400g), chopped into 1cm pieces
• 2 beetroots (about 300g), chopped into 1cm pieces
• 2 eating apples, cored, peeled and chopped into 1cm pieces
• 1 small red onion, finely chopped
• 1 red chilli, finely chopped
• 2 garlic cloves, thinly sliced
• 1 tsp mustard seeds
• 1 tsp black peppercorns, crushed
• 1 tsp cloves
• 1 cinnamon stick, broken in half
• 100g dried cranberries
• 300g demerara sugar
• 450ml apple cider vinegar
• 2 bay leaves
• 1 tsp ground allspice
• 1 tsp ground ginger
• 2 tbsp plain flour
• 1 tsp sea salt
• 150ml water plus extra as needed

Instructions

1. Step 1: Place the chopped carrots and beetroot in a large bowl and toss with 1 tsp sea salt. Cover and leave at room temperature for 4–6 hours or overnight to soften slightly and draw out the moisture.
2. Step 2: Sterilise your jars to prepare for storing the pickle. Rinse the vegetables thoroughly to remove excess salt, then transfer them to a large pan. Add the apples, red onion, chilli, garlic, mustard seeds, crushed peppercorns, cloves, broken cinnamon stick, and dried cranberries.
3. Step 3: Pour in the demerara sugar, apple cider vinegar, bay leaves, and 150ml water. Bring the mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
4. Step 4: Scoop 50ml of the hot liquid into a small heatproof bowl. Whisk in the ground allspice, ground ginger, and plain flour until you create a smooth paste. Add a little more liquid if needed to loosen it.
5. Step 5: Stir this spiced paste back into the simmering pan. Continue to cook for 5 minutes, stirring until the mixture thickens slightly and the carrots are softened but still have some bite.
6. Step 6: Spoon the hot piccalilli into the warm sterilised jars, packing it down tightly and ensuring all solids are covered with liquid. Seal the jars while hot.
7. Step 7: Allow the jars to mature in a cool, dark place for at least two weeks to develop the best flavor. The piccalilli will keep for up to a year unopened.

Tips & Variations

• For extra heat, add more chopped chilli or a pinch of cayenne pepper.
• Try substituting the apples with pears for a slightly different sweetness.
• Use malt vinegar instead of apple cider vinegar for a more traditional tangy taste.
• Make sure to sterilise jars thoroughly to prevent spoilage and extend shelf life.

Storage

Store unopened jars in a cool, dark place for up to one year. Once opened, keep the piccalilli in the refrigerator and consume within one month for best taste and safety. Always use a clean spoon to avoid contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long should piccalilli mature before eating?

It’s best to leave piccalilli to mature for at least two weeks to allow the flavors to develop fully before serving.

Can I use fresh spices instead of ground ones?

Yes, you can use fresh whole spices, but you may need to crush or toast them to release their full flavor before adding to the pickle.

Spiced Christmas Piccallili Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

Spiced Christmas piccalilli is a vibrant, tangy, and slightly sweet British-style pickle featuring a mix of seasonal vegetables and fruit. This recipe combines carrots, beetroot, and apples with warming spices like cinnamon, cloves, and allspice, simmered in apple cider vinegar and demerara sugar. The result is a beautifully thick and flavorful condiment that pairs perfectly with cheese boards, cold meats, or sandwiches during the festive season.

• Author: Tara
• Prep Time: 10 minutes plus 4-6 hours soaking
• Cook Time: 15 minutes
• Total Time: 5 hours (including soaking) to overnight plus 2 weeks maturing
• Yield: Approximately 3–4 jars (500ml each) 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Vegetables and Fruit

• 5 carrots (about 400g), chopped into 1cm pieces
• 2 beetroots (about 300g), chopped into 1cm pieces
• 2 eating apples, cored, peeled and chopped into 1cm pieces
• 1 small red onion, finely chopped
• 1 red chilli, finely chopped
• 2 garlic cloves, thinly sliced

Spices and Seeds

• 1 tsp mustard seeds
• 1 tsp black peppercorns, crushed
• 1 tsp cloves
• 1 cinnamon stick, broken in half
• 2 bay leaves
• 1 tsp ground allspice
• 1 tsp ground ginger

Other Ingredients

• 100g dried cranberries
• 300g demerara sugar
• 450ml apple cider vinegar
• 2 tbsp plain flour
• 1 tsp sea salt
• 150ml water (added during cooking)

Instructions

1. Prepare the Vegetables: Put the carrots and beetroot in a large bowl and toss with 1 tsp sea salt. Cover and leave at room temperature for 4-6 hours or overnight to soften slightly and draw out moisture.
2. Sterilise Jars and Rinse Vegetables: Sterilise your jars thoroughly. Rinse the salted vegetables well under cold water to remove excess salt, then drain.
3. Combine Ingredients and Simmer: Transfer the rinsed vegetables to a large pan along with the apples, red onion, chilli, garlic, mustard seeds, crushed black peppercorns, cloves, broken cinnamon stick, and dried cranberries. Add the demerara sugar, apple cider vinegar, bay leaves, and 150ml water. Bring the mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
4. Thicken the Piccalilli: Scoop out about 50ml of the hot liquid into a small heatproof bowl. Whisk in the ground allspice, ground ginger, and plain flour to form a smooth paste. Add a little more hot liquid if needed to loosen the paste. Stir this mixture back into the pan and simmer for an additional 5 minutes, stirring continuously until the mixture thickens slightly and the carrots soften but retain some bite.
5. Fill and Seal Jars: Spoon the hot piccalilli mixture into the warm sterilised jars, packing it tightly and ensuring all solids are submerged beneath the liquid. Seal the jars immediately while hot.
6. Mature the Piccalilli: Allow the jars to cool, then store in a cool, dark place to mature for at least two weeks to develop the best flavor. The piccalilli will keep unopened for up to one year. Once opened, refrigerate and consume within one month.

Notes

• Salting the vegetables prior to cooking helps to soften them and draw out excess moisture, ensuring a crispy yet tender texture after cooking.
• Ensure jars are properly sterilised to prevent contamination and extend shelf life.
• The mixture thickens with the addition of a flour and spice paste, which is essential for the classic piccalilli texture.
• Patience during the two-week maturing process greatly enhances the flavors, but it can be eaten sooner if needed.
• Store opened jars in the refrigerator and consume within a month for the best taste and food safety.

Keywords: piccalilli, Christmas pickle, spiced pickle, British condiment, homemade pickle, carrot pickle, beetroot pickle, apple cider vinegar pickle