Love tangy, crunchy piccalilli like the Hairy Bikers make? This Hairy Bikers Piccalilli Recipe tastes just like theirs. It’s perfect for cheeseboards.
Learn how to make Hairy Bikers Piccalilli at home. Bright veggies in a zesty mustard sauce. Your jars will glow with flavor!
My Story With This Comforting Hairy Bikers Piccalilli
I discovered Hairy Bikers Piccalilli watching their show one rainy afternoon. That golden sauce hooked me. I bought their book. Tried it once. It was too vinegary.
So I tweaked it over weekends. Now my version shines. Family loves it on ploughman’s lunch. It brings pub vibes home. You’ll feel like a pro pickle maker too.
Equipment List
- Large mixing bowl
- Saucepan (medium size)
- Wooden spoon
- Measuring jug
- Sterilized jars with lids (4 x 500ml)
- Sharp knife and chopping board
- Colander
Recipe Overview
- Recipe Name: Hairy Bikers Piccalilli
- Servings: 40 (4 jars)
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins + 1 month maturing
- Course: Condiment
- Cuisine: British
- Calories: 35 kcal per serving
Ingredients for Hairy Bikers Piccalilli
- 500g cauliflower (cut into small florets)
- 250g shallots (peeled and sliced thin)
- 250g cucumber (diced small)
- 200g green beans (chopped into 1cm pieces)
- 100g carrots (peeled and diced fine)
- 50g swede (diced small)
- 3 tbsp plain flour
- 3 tbsp English mustard powder
- 2 tsp turmeric powder
- 1 tsp ground ginger
- 500ml malt vinegar (divided)
- 150g white sugar
- 2 tsp salt (for salting veggies)
- 2 cloves garlic (crushed)
Instructions for Hairy Bikers Piccalilli
1. Salt the Vegetables
Chop all veggies into small even pieces. Put in large bowl. Sprinkle with 2 tsp salt. Mix well. Cover and leave 2 hours. This draws out water. Drain in colander. Rinse under cold water. Pat dry with clean cloth.
2. Make the Mustard Paste
Mix flour, mustard powder, turmeric, and ginger in bowl. Add 100ml vinegar. Stir to smooth paste. No lumps please. Set aside. This thickens your sauce later.
3. Boil the Vegetables
Put drained veggies in saucepan. Add remaining 400ml vinegar. Bring to boil. Simmer 5 minutes until crisp-tender. Stir gently. Keep color bright.
4. Cook the Sauce
Add sugar and garlic to pan. Stir until dissolved. Take 4 tbsp hot vinegar from pan. Mix into mustard paste. Pour back into pan. Simmer 3-4 minutes. Sauce thickens fast.
5. Fill the Jars
Turn off heat. Spoon hot piccalilli into sterilized jars. Leave 1cm space at top. Seal tight while hot. Cool upside down on rack.
6. Mature for Flavor
Store in cool dark place. Wait 1 month minimum. Flavors meld beautifully. Taste improves with time. Shake jars weekly.
Cooking Tips and Simple Recipe Variations
- Use fresh firm veggies for crunch.
- Sterilize jars by boiling 10 mins.
- Add chili flakes for spicy piccalilli.
- Swap malt vinegar for cider vinegar.
- Reduce sugar if you like it sharp.
- Grate swede finer for smoother texture.
- Double garlic for extra punch.
Little History Behind This Comfort Food
Piccalilli came from India via British colonial times. Hairy Bikers made it famous on TV. Their version mixes mustard sauce with mixed veggies. Traditional in Yorkshire pubs.
Perfect with cold meats. Dave and Si loved hearty British grub. This Hairy Bikers Piccalilli Recipe honors that spirit. Pub classic at home.
What to Serve With This Dish
Ploughman’s lunch with cheese and ham. Cold roast beef sandwiches. Fish and chips. Pork pies. Cheddar board. Sausage rolls. Simple joys!
Occasion or Event Ideas
Picnic baskets. Pub quizzes. Christmas hampers. Birthday cheeseboards. Summer barbecues. Afternoon teas. Gift jars to friends.
Storage and Reheating Tips
- Keep in fridge after opening. Use within 2 months.
- Unopened jars last 1 year in cool pantry.
- No need to reheat. Serve cold or room temp.
- Check lid pops before eating.
- Spoon out with clean utensil to avoid spoilage.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 35 kcal |
| Carbohydrates | 7g |
| Protein | 0.5g |
| Fat | 0.2g |
| Sodium | 120mg |
| Fiber | 1g |
| Sugar | 5g |
| Vitamin C | 8mg |
Is This Dish Good for You?
Hairy Bikers Piccalilli Recipe adds crunch to meals. Veggies give fiber and vitamins. Low calories fit any diet. Mustard aids digestion. Vinegar helps blood sugar.
Eat in moderation due to sugar. Pairs well with proteins. Healthy twist on pub food!
Hairy Bikers Piccalilli Recipe
Ingredients
- 500 g cauliflower cut into small florets
- 250 g shallots peeled and sliced thin
- 250 g cucumber diced small
- 200 g green beans chopped into 1cm pieces
- 100 g carrots peeled and diced fine
- 50 g swede diced small
- 3 tbsp plain flour
- 3 tbsp English mustard powder
- 2 tsp turmeric powder
- 1 tsp ground ginger
- 500 ml malt vinegar divided
- 150 g white sugar
- 2 tsp salt for salting veggies
- 2 cloves garlic crushed
Instructions
Salt the Vegetables
- Chop all veggies into small even pieces. Put in large bowl. Sprinkle with 2 tsp salt. Mix well. Cover and leave 2 hours. This draws out water. Drain in colander. Rinse under cold water. Pat dry with clean cloth.
Make the Mustard Paste
- Mix flour, mustard powder, turmeric, and ginger in bowl. Add 100ml vinegar. Stir to smooth paste. No lumps please. Set aside. This thickens your sauce later.
Boil the Vegetables
- Put drained veggies in saucepan. Add remaining 400ml vinegar. Bring to boil. Simmer 5 minutes until crisp-tender. Stir gently. Keep color bright.
Cook the Sauce
- Add sugar and garlic to pan. Stir until dissolved. Take 4 tbsp hot vinegar from pan. Mix into mustard paste. Pour back into pan. Simmer 3-4 minutes. Sauce thickens fast.
Fill the Jars
- Turn off heat. Spoon hot piccalilli into sterilized jars. Leave 1cm space at top. Seal tight while hot. Cool upside down on rack.
Mature for Flavor
- Store in cool dark place. Wait 1 month minimum. Flavors meld beautifully. Taste improves with time. Shake jars weekly.
Notes
- Use fresh firm veggies for crunch.
- Sterilize jars by boiling 10 mins.
- Add chili flakes for spicy piccalilli.
- Swap malt vinegar for cider vinegar.
- Reduce sugar if you like it sharp.
- Grate swede finer for smoother texture.
- Double garlic for extra punch.
FAQs about Hairy Bikers Piccalilli Recipe
How to make Hairy Bikers Piccalilli less sweet?
Cut sugar to 100g. Taste sauce before jarring. Add lemon juice for tang. Perfect balance every time.
Can I eat this Hairy Bikers Piccalilli right away?
Best after 1 month maturing. Flavors need time to develop. But it’s safe fresh if needed.
What if my sauce is too thick?
Add splash more vinegar. Simmer gently. Stir well. Adjust next batch with less flour.
Are ingredients for Hairy Bikers Piccalilli easy to find?
Yes, all at supermarkets. Use what’s fresh locally. Cauliflower shines brightest.
Gluten-free version?
Use cornflour instead of plain flour. Check mustard powder label. Naturally low gluten.
Final Thoughts
Your Hairy Bikers Piccalilli Recipe is ready to shine! Jar it up and share the love. That tangy crunch beats shop-bought every time. Imagine picnic cheers or cheeseboard oohs.
You’ve captured pub magic in a jar. Try it soon. Gift a jar to a friend. What’s your first pairing? Happy pickling, friends!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!