Pickling is an age-old method of preserving food that’s seeing a major resurgence in home kitchens. Not only does it extend the life of your favorite produce, but it also brings bold, tangy flavors to ...

A long, long time ago, if you were serving hamburgers, you’d better have a darned good piccalilli, or else.

The quick piccalilli for these delicious sausage rolls can made a month before to allow the flavours meld, but is still lovely when eaten straight away. For the piccalilli, cut the vegetables into ...

Add the vegetables, stirring to coat them, and cook for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature.

Piccalilli recipe Unlike a chutney, the vegetables in a piccalilli are salted rather than cooked, so they stay crunchy, and the result is somewhere between a pickle and a salad.

Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped, pickled, vegetables and spices.

City Opera played it for guffaws—and got them. Some of the critics hinted that the whole thing was piccalilli. But, as charmingly sung by a first-rate cast, it was first-class piccalilli.

Piccalilli, at Cannon Court, Nottingham (Image: Joseph Raynor/ Reach PLC) As we walk up the stairs to Piccalilli though, there's more signs of life with the restaurant almost full.

Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped, pickled, vegetables and spices.

I am perplexed by piccalilli. It has been around for centuries, yet no one knows where it came from. Its ingredients are a hybrid. The vegetables and mustard are undoubtedly British, but the ...