I've used 3 kilos of mixed Cauliflower, Beans, Cucumber, Courgettes, and Onion, which have spent the night in a brine made from 4 pints of water to 250 gms coarse salt (above).
The following day they were drained and rinsed, then gently simmered for 20 mins in the pickling liquid, made from 2½ pints of clear Vinegar, 3 tsp Turmeric, 6 tsp dry Mustard, 6 tsp ground Ginger, and 8 oz Sugar. After the 20 mins, the vegetables were drained and placed in sterilised jars, and the remaining sauce thickened with 1½ oz Cornflour, and poured over the vegetables.
It looks good and smells good, but I have to wait 3 or 4 weeks before tasting..... just in time for sampling with my cold turkey on Boxing day.
20 comments:
Well it looks delicious, a lot of hard work went into it;s making, so I hope it tastes as good as the expensive store-bought.
Well done !
~Jo
My husband's favourite pickle. I am on my way to the market now; the vegetables will be soaking tonight! Great idea, thank you.
I only remember my late father entering our kitchen (with intent) TWICE. Once was to make curry, the other was to make Piccalilli. It was excellent; we were all AMAZED.
Piccalilli - one of the world's great inventions. When aliens land this is one of the things we should show them to prove our intelligence and demonstrate how far our society has developed.
Even Klingons would approve of piccalilli.
If you're compiling a list of such things, may I suggest you add Pickled Walnuts. Combined with good mature Cheddar, it's one of life's real pleasures.
I too love Piccalilli, but I always get the feeling I am eating the enamel off my teeth at the same time. It was you who taught me how and when to make pickled walnuts, Cro. Anyway, you haven't explained the origin of the word 'piccalilli'.
Probably Indian, wouldn't you think?
Oh come on, open the smallest jar and dig in, it may not be quite melded and permeated, but it will still probably outdistance the storebought stuff. Okay, I'm curious now - pickled walnuts - we'll be needing the recipe methinks?
I've bookmarked this post Cro. Please let us know when you open up a jar. I will definitely be making in the new year!
I have actually tasted it. There was a tiny bit left over that we tried at mid-day today. It tastes just like the real thing! My only change would be to cook it slightly less; maybe 15 mins. This would leave the vegs with a little more bite.
Sounds interesting, and looks interesting. WIth the vinegar and mustard, it would make a good relish.
The vegetables are now in a brine bath. Thanks for the update about cooking time, 15 mins it is!
Looks good Cro I might try this recipe but think I better wait till after Christmas just a tad busy at the moment.
Excellent...looking forward to your review of the Piccalilli! Mom used to make hers with tomatoes...I'd like to try some made with different vegetables!
It looks delicious, and I'm betting you are feeling rather pleased with yourself, and will do so every time you put a helping on your plate! You do realize that you will now be expected to make it every year.
Good for you! Nothing beats homemade.
oh that really looks good cro~ I'll have to show that to my manly man. Good job~
Just to let you know, I now have several large jars of piccalilli (made to your recipe) sitting on the kitchen worktop.
Only one problem - the house smells like a pickle factory!
Now't wrong with smell of a pickle factory!
Thanks for this Cro...Piccalilli was a favourite of my Mum...I'll be making this and remembering her.
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