#piccalilli

[shiftythrifting]

I earned my “medal” of serious thrifter by finding one of Beet Poot’s friends, Piccalilli!

[themancorialist]

Piccadilly ‘Gardens’, Manchester. 

[sheepyhollows]

Farmhouse Piccalilli, Imen McDonnell

[justanothercookery]

Piccalilli

Piccalilli on Sunday 2 September 2018

We all love piccalilli. We love its sharp sweetness as it envelops the crunch of vegetables. With a courgette glut and plenty of baby onions, making it myself seemed like a good idea.

I used a recipe that was a combination of Sarson’s, Waitrose, and the BBC. I’ll let you know how it turned out in about a month when it has matured.

570ml white vinegar

125ml cider vinegar

175g sugar

2 tablespoons English mustard powder

1 tablespoon turmeric

1 tablespoon ground ginger

1 tablespoon coriander seeds, lightly crushed

1 tablespoon yellow or brown mustard seeds

3 tablespoons cornflour

400-500g cauliflower, broken into the smallest florettes

400-500g baby onions, skinned

400-500g courgettes, cut into small cubes

3 cloves garlic

Salt

Begin with the vegetables. Break and chop them into smaller than bite-sized pieces, remembering that piccalilli will often be used as a sandwich pickle, so can’t be too chunky. Place all of the vegetables into a non-metallic bowl and salt then well. Leave them to rest for at least one hour. (Some recipes don’t salt; some rest for 12 hours; others for 24 hours. Mine had a bit of a salt.)

After your vegetables have rested, rinse them well. And set them to drain.

Combine the mustard powder, ginger, turmeric, mustard seeds, and cornflour in a small bowl with the cider vinegar. Whisk it well so that it forms a smooth paste.

In a preserving pan, heat the white vinegar with the sugar and coriander seeds until the sugar has dissolved and the vinegar has come to the boil. (Be careful: do not inhale the fumes.) Tip in the spice paste and mix well to form a thick sauce that coats the back of a spoon.

Pour in the vegetables and stir well so that everything is coated with the sauce. Cook for 10 to 20 minutes, leaving the vegetables with some crunch. Bottle into sterilised jars, seal, and let rest for four to six weeks.

[judgement-booty]

Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.

[wally-b-feed]

Anthony Fineran (B 1981), Tomato Piccalilli Rib, 2022

[spaulyseasonalservings]

Homemade Piccalilli

So I’m making use of the summer vegetables and pickling everything. I love piccalilli so thought I’d have ago at my own. The agonising part is I have to wait a month before I try it. I added extra mustard powder as I like a quick in mine. At least it will be ready for the winter. Ingredients 1 cauliflower head, florets broken into very small florets 1 broccoli head, florets broken into small…

View On WordPress

[andros1975]

#Piccalilli #Homemade (at Silver Towers Residences) https://www.instagram.com/p/CY-f7mwORX5/?utm_medium=tumblr