Granny Bessie Bellis’ – Traditional Piccalilli


  • 1 Marrow
  • 1 Cucumber
  • 1lb Runner Beans
  • 2 Cauliflowers
  • 1lb Small Onions
  • 1lb Carrots


  • Peel and cut small, scatter with salt and leave for 24 hours then drain on cloth.
  • Put two quarts of vinegar and 1lb of sugar to boil with vegetables till soft.
  • Mix 2oz Turmeric 4oz of Mustard 3 tablespoonfuls of flour with a little cold vinegar and add to.
  • Vegetables boil for a further 10 minutes add a few chillies and leave to cool.
  • Put the piccalilli mix in jars and seal.