(about 7 x 350 ml jars)

  • 400 g small carrots, peeled and sliced
  • 270 g small mealies, sliced
  • 750 g cauliflower, cut into small pieces
  • 3 onions,  finely diced

Bring a large saucepan of water to the boil. Add all the vegetables and boil for 5 minutes. The vegetables should still be a little crispy. Drain and spoon into sterilised jars.


  • 250 ml water
  • 50 g cornflour
  • 250 ml water
  • 2 litres white vinegar
  • 200 g (250 ml) sugar
  • 100 ml apricot jam
  • 20 ml mustard powder
  • 15 ml curry powder
  • 10 ml turmeric
  • 5 ml salt

Mix the 250 ml water and cornflour. Put the rest of the ingredients in a large saucepan and add the cornflour-and-water mixture. Bring to the boil while stirring and let it boil for 8 minutes. Pour the hot sauce over the vegetables in the jars and seal tightly.


The longer piccalilli stands, the tastier it is. Let it stand for at least a week.