Right Boys and Girls.
Today I have made our first 2010 batch of Piccalilli.
This is much requested throughout the village and we have several people to make this famous pickle for.
Including Nico, who runs the restaurant in the village.
Here is your step by step guide to making the perfect Piccalilli.
First chop up your ingredients.
Home grown courgettes, gherkins, & green beans, along with cauliflower and button onions from the market.
Ex Navy chefs who read this blog, please note the fine knife work.
Do not forget the glass of white wine for refreshment purposes (Pictured)
After chopping 3 kg of the vegetables, salt liberally, and leave to rest for 2 hours.
Don't forget to have some more wine. (Pictured)
Whilst drinking more wine, prepare the other ingredients.
Colemans English Mustard Powder. (Thanks, Chrissy Ireland, now Chrissy Smith, & Eammon for bring all that out.)
White wine vinegar, cider vinegar, turmeric, & cane sugar, salt and pepper.
Put all the vinegar and spices into a big pot (stolen from JSU Northwood), and gently bring to the boil.
Drink more wine.
Add your fine macedoine of vegetables to the slowly boiling vinegar mixture.
Simmer for 2 minutes then thicken with cornflour.
Warm your jars in an oven at 120 degrees for 30 mins, then spoon your mixture into the hot jars and immediately cover with greaseproof paper as shown.
As we made so much, the last 5 jars we added madras curry paste for Currylilli!
The taste is fantastic.
Let stand for 30 mins then slap the lids on.
12 jars of normal and 5 jars of currylilli.
Leave to mature in a dark place for 6 weeks, and it's ready.
Keeps up to 2 years.
Delicious with ham, pork, cheeses, and small children!
No comments:
Post a Comment