Friday 10 December 2021

Piccalilli

I love piccalilli but had never thought about making my own until two years ago when I realised that I hadn't bought any for Christmas and couldn't face going into a supermarket again prior to the big day.  And then my love for Piccalilli grew as I discovered that the pickle I could make was far superior to anything I bought in a jar.  Like all my recipes I have amended it each time I made it because I had set my mind to making it and didn't have all the listed ingredients. I've discovered that this recipe allows for variations depending on personal taste or vegetable availability. I've even played around with spices a little and added a few of my personal favourites. This could just be the start of a pickling adventure for you. The first time I made it I used broccoli as I didn't have cauliflower and fine beans instead of runner beans. The footnote on the recipe suggests that some people add carrots but that doesn't appeal to me.  

One thing I have found is that I like to cut the vegetables into smaller pieces than advised in the recipe. It would be fine in larger chunks if you're only going to eat it with cold meats as a vegetable in its own right. However, if you're going to balance it on crisp bread with slices of cheese the large chunks fall off and the turmeric will stain your clothing as it hurtles downwards!


This quantity makes 2kg (4 1/2 lb) and supposedly keeps for 6 months but mine has still been fine to eat almost a year later. I have also made half the quantity when I didn't have a large preserving pan and used a large stainless steel saucepan.



            Ingredients: 

  • 225g / 8oz salt
  • 450g / 1 lb pickling onions
  • 1 medium cauliflower, broken into small florets
  • 225g / 8oz runner beans, sliced into 2.5cm / 1 inch lengths
  • 2 ridged cucumbers or courgettes, diced
  • 2 head of plump garlic cloves (I like to slice mine)
       For the Sauce:
  • 30g / 1oz plain flour
  • 60g / 2oz mustard powder
  • 225g / 8oz white granulated sugar
  • 1 Tbsp ground turmeric
  • 750ml / 1 3/4pts distilled malt vinegar, plus extra if needed. 
        Method:
  • For the brine, put the salt in a large china or glass bowl. Pour over 450ml / 15 fl oz boiling water and stir to dissolve the salt. Add a further 1.7 litres / 3 points cold water. Add the prepared vegetables and leave to soak overnight. (I place a plate over the veg to keep them submerged under the brine).
  • For the sauce, combine the flour, mustard, sugar, and turmeric in a large bowl. Add a little of the vinegar and work into a paste, adding more vinegar if required. Mix in the remaining vinegar, and pour into a large preserving pan.
  • Bring the mixture to the boil, whisking constantly. Continuing to whisk, simmer for 4-5 minutes until the sauce is thick and smooth. Remove from the heat
  • Rinse the vegetables and drain well. (I have found that rinsing thoroughly is essential and now do it once more than I think is necessary. The time I didn't do this the resultant pickle was far too salty)
  • Add all the vegetables to the sauce, bring back to the boil, and simmer for about 3 minutes until they are cooked but still a little crisp.
  • Pot into hot sterilised jars, pressing the vegetables down to ensure that they are covered, and adding extra vinegar if needed. Seal with vinegar proof lids and label. 

 

It is best left for a month to allow the flavours to develop and mature ... if you can wait that long.

I hope that I have inspired you to start your own pickle adventure. Next on the list for me is pickled onions and maybe a ploughman's pickle