Peachy Piccalilli

Jenny Morris, Peaches


  • 1 kg firm cling peaches stoned and cut into chunks
  • 300g cauliflower, cut into small florets
  • 150g firm medium sized courgettes, cut into small chunks
  • 1 cup firm skin-on English cucumber chunks
  • 100g crisp green bean cut into small pieces
  • 1 cup red onion that has been cut into small chunks
  • 2 Tbsps salt
  • 800ml malt vinegar
  • 3 Tbsps English mustard powder
  • 1 Tbsp toasted coriander seeds
  • 2 Tbsps yellow mustard seeds
  • 2 Tbsps finely chopped fresh ginger
  • 2 tsps toasted cumin seeds
  • 2 tsps turmeric
  • 4 Tbsps all-purpose flour
  • 200g sugar
  • 2 fresh or dried bay leaves
  • ⅓ tsp salt


  1. Place the peaches and vegetables into a bowl and toss with the salt.
  2. Cover the bowl and let the mixture sweat out of the fridge for 4 hours, then drain and rinse well, pat dry.
In a bowl mix 200ml of the vinegar with the mustard powder, coriander seeds, mustard seeds, ginger, cumin, turmeric and flour. Mix well together and set aside.
  3. In a large saucepan heat the remaining vinegar with the sugar, bay leaves and salt, stir until the sugar dissolves, then add the flour mixture, keep stirring to prevent lumps and allow the sauce to thicken, taste and adjust seasoning.
  4. Add the peach and vegetable mixture to the sauce and heat through for a minute, no more, remove from the heat. Spoon into warm very well sterilised jars.
  5. Seal the jars tightly and leave the bottles in a cool dark place for 4 weeks before opening.
  6. Once you have opened the jar, keep it in the fridge and use it up within 4 weeks.