I had a bunch of green tomatoes sitting on the counter, and instead of letting them go to waste, I decided to make a batch of piccalilli.
It’s that tangy, slightly spicy relish that brightens up anything you put it on, from sandwiches to roasted meats. What I love about this recipe is how it transforms simple garden veggies into something bold and full of flavor.
The mix of vinegar, mustard, and spices really brings the tomatoes to life, and now I’ve got jars of homemade piccalilli ready to pull out whenever a meal needs that extra kick.
Why You’ll Love This Recipe
This piccalilli recipe is a fantastic way to use up green tomatoes and other garden vegetables. It’s tangy, zesty, and has a wonderful crunch from the chopped veggies. You’ll love how versatile it is — spoon it onto hot dogs and burgers, serve it as a side for beans, or use it to perk up sandwiches and salads. The recipe is straightforward, and you can easily adjust the spice level to suit your family. Plus, since it’s a preserving recipe, you can enjoy the taste of summer produce all year long.
What You’ll Need
- 8 cups green tomatoes, chopped
- 2 cups cabbage, finely shredded
- 2 cups onions, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ¼ cup kosher salt
- 4 cups white vinegar
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 tablespoon celery seed
- 2 teaspoons turmeric
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
Pro Tips
- Salt the vegetables overnight — this draws out excess water and helps the relish stay crisp.
- Don’t skip the turmeric — it gives piccalilli its signature golden color.
- Use a food processor for chopping if you want a finer texture.
- Taste the brine before adding vegetables — adjust sugar or vinegar to suit your preference.
- Sterilize jars properly if you’re canning for long-term storage.
Tools Required
- Large mixing bowl
- Colander
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Sharp knife or food processor
- Glass jars with lids (sterilized if canning)
Substitutions & Variations
- Swap some of the green tomatoes for firm cucumbers or zucchini.
- Use apple cider vinegar instead of white vinegar for a fruitier tang.
- Add chopped hot peppers if you like it spicier.
- Reduce sugar slightly for a more sour flavor.
- For a chunkier version, chop vegetables by hand instead of using a food processor.
Make-Ahead Tips
This recipe is perfect for making ahead because piccalilli needs time for the flavors to meld. Once prepared and stored in jars, it actually tastes better after a week or two.
You can make a large batch during tomato season and keep it refrigerated for several weeks, or process jars in a boiling water bath for shelf-stable storage up to a year.
Instructions
1. Salt vegetables
In a large mixing bowl, combine chopped tomatoes, cabbage, onions, and peppers. Sprinkle with salt, cover, and let sit overnight. This helps remove excess liquid.
2. Rinse and drain
The next day, rinse the vegetables thoroughly under cold water to remove salt. Drain well in a colander.
3. Prepare the brine
In a large pot, combine vinegar, sugar, mustard seeds, celery seed, turmeric, ginger, and black pepper. Bring to a boil, stirring until sugar dissolves.
4. Add vegetables
Stir in the drained vegetable mixture. Reduce heat and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender but not mushy.
5. Taste and adjust
Taste the piccalilli and adjust seasoning if needed — add more sugar for sweetness, or vinegar for tang.
6. Store
Spoon hot piccalilli into sterilized jars. Seal tightly. For short-term use, refrigerate once cooled. For long-term storage, process jars in a boiling water bath for 10 minutes.
7. Rest before serving
Let the jars sit for at least a few days before eating to allow flavors to fully develop.
Serving Suggestions
Piccalilli is a versatile condiment. Serve it alongside grilled meats, hot dogs, or sausages for a tangy contrast. Spread it on sandwiches, burgers, or wraps for a punch of flavor.
It’s also delicious stirred into baked beans, potato salads, or served with roasted vegetables. At family gatherings, I like putting out a jar with cheese and crackers — it always sparks conversation.
Leftovers & Storage
Refrigerated piccalilli will last up to 3 weeks in sealed jars. If processed and canned properly, it can be stored in a cool, dark pantry for up to 12 months.
Once opened, keep refrigerated and consume within a few weeks. Always use a clean spoon to scoop from jars to maintain freshness.
Nutrition & Benefits
Piccalilli is a flavorful way to preserve vegetables, giving you vitamins and minerals long after the growing season is over. Green tomatoes are rich in antioxidants, and cabbage provides fiber and vitamin C.
The vinegar adds natural preservation while also delivering gut-friendly acidity. While it does contain sugar, piccalilli is used in small amounts as a condiment, making it a vibrant, tangy boost to meals.
Recipe FAQ
1. What does piccalilli taste like?
It’s tangy, slightly sweet, and full of mustard and spice flavor, with crunchy vegetables.
2. Can I make piccalilli without green tomatoes?
Yes, you can substitute firm cucumbers, zucchini, or unripe peppers.
3. Do I have to can it?
No, you can refrigerate it and use within a few weeks, but canning extends shelf life.
4. Is piccalilli the same as relish?
It’s similar but has a chunkier texture and more spices than standard relish.
5. How long should I wait before eating piccalilli?
For the best flavor, let it sit at least 3–5 days after making.
A Tangy Tradition to Share
This green tomato piccalilli is more than just a condiment — it’s a way to hold onto the flavors of summer and share them with family all year long. It’s tangy, vibrant, and endlessly versatile, making even simple meals feel special.
So if you’ve got green tomatoes piling up, grab some jars and try this recipe. When you do, I’d love to know how you used it — on burgers, with beans, or maybe your own creative twist? Share your version and keep this classic tradition alive in your kitchen.
