Piccalilli Dip (Cypriot Pickled Vegetable Relish)

Course Dip

Cuisine CY

A tangy, crunchy relish. A perfect meze companion to grilled meats, sausages, or cheese.

Prep Time 30

Cook Time 15

Ingredients

1 small cauliflower cut into tiny florets
2 carrots diced
1 red pepper diced
1 small onion finely sliced
½ cup white vinegar
½ cup water
1 tbsp mustard seeds
1 tbsp English mustard or Cypriot mild mustard
½ tsp turmeric
1 tbsp flour
1 tbsp sugar
1 tsp salt
Olive oil optional, for finish

Instructions

Blanch the vegetables:
Bring a pot of salted water to boil. Blanch cauliflower, carrots, and peppers for 2–3 minutes. Drain and let cool.
Prepare the sauce:
In a small pan, warm vinegar and water with mustard seeds, sugar, salt, and turmeric.
Thicken:
Whisk in the flour and mustard until smooth, forming a slightly thick sauce.
Combine:
Add vegetables and onion to the sauce. Stir until everything is coated and glossy.
Cool & store:
Spoon into a clean jar. Let cool and refrigerate for at least 24 hours before serving — flavor improves over time.
Serve:
Enjoy chilled alongside sheftalia, loukanika, or halloumi on the grill.

Notes

piccalilli (or Cypriot-style pickle dip) adds a tangy contrast to grilled meats and rich dips like tahini or tzatziki. In Cyprus, versions often lean less mustard-heavy than the British one and more towards a vinegary vegetable relish, perfect with souvla, loukanika, or even halloumi.

For a Cypriot twist, add a touch of white wine vinegar and olive oil when serving.
Keeps up to 2 weeks in the fridge.
Great on BBQ tables or as a tangy spread in pitta bread.

Keyword dips, Meze