Puckalilli - Puckett's Pickles Piccalilli
Puckett's Pickles' take on piccalilli, made to Grandma Puckett's recipe: Yorkshire carrots, British shallots and cauliflower in a sharp, spicy mustard sauce.
A proper piccalilli should be crunchy, sharp and hot enough to make you blink, and this one is. Puckett's make it in small batches at their Pickle Palace near York with British veg and organic cyder vinegar. They suggest eating it straight from the jar with a spoon, which is not bad advice.
Put it with cold ham, a pork pie, a ploughman's or a strong cheddar, or spread it in a cheese sandwich.
- Yorkshire carrots, British shallots and cauliflower
- British organic cyder vinegar
- Handmade in small batches in Yorkshire
- Gluten free and vegan
- Glass jar, plastic-free
Ingredients
Yorkshire carrots, British shallots, British cauliflower, British organic cyder vinegar, British sugar, cornflour, organic yellow mustard seeds.
Allergens
Contains mustard. Produced in a facility that handles other allergens.
Storage
Once opened, keep refrigerated and use within four weeks.
FAQs
What is piccalilli?
A British pickle of chopped vegetables - usually cauliflower, onion and carrot - in a thick, bright yellow mustard and turmeric sauce. Sharp, crunchy and spicy.
What goes with piccalilli?
Cold meats, pork pies, Scotch eggs, cheese and crusty bread. It is the classic ploughman's pickle.
Is Puckalilli vegan and gluten free?
Yes to both, according to Puckett's. It is thickened with cornflour rather than wheat flour.
