Some of you will have gathered I had a sudden burst of 'Domestic Goddessitis' a couple of weeks ago - and had a go at making pickles after a lapse of over 20 years at least. The first thing I made was piccalilli, so run away now if you don't like it - although you could be nice and stay just to see how OCD I am about the packaging of things.
Len hopes it isn't a case of 'presentation is all' - in fact he snaffled a taste of a little bit left over after I'd finished sealing the jars and even then, unmatured, it got the big thumbs up :) Ha, yesterday I caught him hovering in the cool garage by the shelves the pickle jars are stored on - asking plaintively if they're nearly ready to eat!! Sigh, I'm gonna have to keep counting them.
Sweet, Crunchy Piccalilli
The recipe says: this tastes a hundred times better than anything you could buy in the shops.
Amazingly it tastes pretty good as soon as it's cooled, but ideally it
should be left for at least a month to allow the flavours to develop.
We've opened jars after 6 months and they are even better! Ginger makes
this quite fiery, you might want to adjust the quantity to suit your own
reduce the amount!). Vegetables can be varied according to personal preference; red
peppers and sweetcorn are suggestions.
Makes: 8 (12 oz) jars - I got 7 x 1lb jars out of the quantity
1 large cauliflower, broken into 1cm florets
3 medium onions, 1cm dice
3 large carrots, quartered lengthways then .5cm slices
1 cucumber, peeled and de-seeded, 1 cm dice
200g fine beans, sliced
75g plain flour
13g mild curry powder
40g mustard powder
26g ground ginger
- I used 16g which was plenty I'm sure!
1 litre white (distilled) malt vinegar
Prep: 1 hour
| Cook: 30 mins
| Extra time: 1 day, marinating
Place all prepared veg in a large bowl, toss with the salt, and leave
for 24 hours. Then RINSE VERY WELL in several changes of water. Drain
well by leaving in colander for half an hour.
After rinsing and draining the veg well, put sifted flour and spices
into a large pan and gradually add the vinegar, blending well to a
smooth paste with no lumps (very important). Add the rest of the vinegar
and the sugar and bring to the boil stirring all the time till thick.
Add the prepared vegetables and bring back to the boil for 2 minutes.
Remove from heat, pot into warm, sterile jars (to top) and seal
immediately. NB. I worked fast and didn't close the jars until they were all filled as the contents settled a bit so I went round and added more.
Leave for 1 month, to allow it to mature, before eating. Can
apparently be kept unopened in a cool, dark place for 18 months,
although I can't verify this. Great in sandwiches, with cheese and cold
This is what the vegetables looked like before being salted, there were two of these large Pyrex bowls - Dumbo here gave away her huge mixing bowl some while ago, big mistake really:
The one thing that bugged me about this recipe is that weighed small amounts are given in grammes rather than spoon measurements, I tried to convert as I went along but soon lost the will to live - for example 13g of mild curry powder equated to 2 slightly rounded tablespoons, as did the turmeric if that helps. My scales aren't electronic ones so they don't go right down to the accuracy of 13g so I had to resort to the teeny set of scales I use for calculating postage :( All a bit of a palaver and electronic scales are top of my shopping list this week.
I stuck to the suggested ingredients, but another time will probably try sweetcorn instead of either the carrots or fine beans as a change.
I hope the fiddling with weighing won't put you off as I also tasted the leftovers and am sure it's gonna be a hit.
And, of course because this was a sudden 'fad', I didn't have any jars saved so had to buy some online - but these ones with the etching on are adorable I think and lovely if you intend to give the pickles away at Christmas, told you about the OCD :) The little labels were just punched from Kraft card using a label punch and a small hole maker punch. And yes, I did take a snippet of the gingham into Hobbycraft to find the closest match in brown ribbon!! Jute would have looked good either.
Wow this looks so professional, love the jars and they would make a fabulous gift too. Piccalilli reminds me of boxing day, my uncles all gathered at my mums, cold meats and pickles was the order of the day and they used to go through a whole jar in one sitting . Happy days, wonderful memories and I can even smell the piccalilli too. Hugs, Amanda xReplyDelete
Wow this is stunning. The jar is great.ReplyDelete
This looks great, I made 24 jars of tomato chutney last month which went down a stormReplyDelete
I have always detested shop bought piccalili, but yours sounds rather delish! There is no ingredient in there that I don't like, maybe I'll have a try. Thanks for the recipe :)ReplyDelete
Oh so beautifully finished! My Mum used to make piccalli and the aroma lingered for days! Yum! -Will be perfect with cold meats for xmas time. x JoReplyDelete
Wishing you many punchy munchings in a month or so if you can keep Len away from them!ReplyDelete
How many jars did the quantity make? DH and I make grapefruit marmalade every year. We but the grapefruit from the store as they are plentiful for the next few months.ReplyDelete
It seems Jo has the same memories as me of Mum's piccalli :-) I can smell it from here. It brings back so many wonderful memories.ReplyDelete
The EM loves piccalilli - I think he has it on his lunchtime butties almost every day - but I've never been tempted to make it - all that peeling and chopping. Can't wait to hear your resident mouse's verdict :)ReplyDelete
Hugs, Elizabeth xx
PS: Alan's hip is really crippling him at the moment - he's on new medication and is awaiting the result of the x-rays he had on Wednesday. I'll keep you posted.
This sounds delicious...I think I will have to let Mr Picky read the recipe and perhaps i will be giving this a go too!ReplyDelete
Love, Love, Love the OCD jars!!!
Mmm, I will try this, hopefully get the time to do it before Christmas as I did my onions this year but not the spicy tomatoe chutney as still had lots left from last years batch, went a bit ott with it, so this will be something different.ReplyDelete
We only ever used to get picalilli in the Christmas hamper and I wasn't too keen on it then as I knew that during January it would be in my sarnies until it was all gone. Maybe like most things homemade tastes best!ReplyDelete
Trade you for my rose hip jelly which is currently in the jelly bag??
Iam just catching up with my blog reading Di - and I just have to say that this looks soooo good - I just wanted to get my hands on a French stick and some stinky cheese to go with this Pickled Lily (sorry - it has always been this in our house!!!) I could sit with a spoon and the jar - cooo I am dribbling at the thought - ROFL!!!ReplyDelete
Hugs to you Sue Pxxx