This morning was spent replenishing my husbands stock of piccalilli. We have not had shop bought for a couple of years now since I found out how easy it was to make and usually make two batches a year. My piccalilli does have more of a brown colour to it rather than the bright yellow seen in shops and that is due to the recipe using malt vinegar rather than white. I can't find the exact recipe which I found on line but this piccalilli recipe is very close to the one I use. The only difference is that I use 50g less sugar, don't use coriander seeds and I salt the veg before hand.