Piccalilli
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Piccalilli
When i was a chutney maker, i made this by the bucketful - well humongous panful. I have no desire to make that again, but willing to experiment with new methods, ingredients, recipes etc.
What's everyone's recipes for a small batch please?
What's everyone's recipes for a small batch please?
Re: Piccalilli
Last time I made it (a while ago) I used this recipe and it seemed to go well, so it’s the one I’m using this year too
https://www.rivercottage.net/recipes/pams-piccalilli
https://www.rivercottage.net/recipes/pams-piccalilli
Re: Piccalilli
I know it is a stupid question, but since we don't have picallilli here ... once opened and kept in the fridge, has it got a similar shelf life to, say pickles?
Thanks in advance.
Thanks in advance.
Re: Piccalilli
It'll go on for yonks Uschi. I don't even bother keeping it in the fridge (I keep all our pickles and chutneys in cupboards in our garage- works like an old fashioned larder).
Sloe, I always use Delia's recipe from Complete Cookery (have done for years) though the River Cottage recipe looks lovely too.
Sloe, I always use Delia's recipe from Complete Cookery (have done for years) though the River Cottage recipe looks lovely too.
Food, felines and fells (in no particular order)
Re: Piccalilli
I'm not so keen on Delia's recipe as she par-cooks the veg ... I prefer Pam Corbin's method where the veg are just cut up and left in salt overnight, then rinsed and mixed with the hot piccalilli sauce and put into jars. The veg stays lovely and crunchy, just as I like it.
By the say, the florist who did my DIL's bouquet is called Pick-a-Lily ............ like it
By the say, the florist who did my DIL's bouquet is called Pick-a-Lily ............ like it
Re: Piccalilli
I shall try that version next time I make piccalilli Suffs (though I do like the Delia version as do Mr S's Yorkshire family, which I always take as a great compliment ). Pics making my mouth water....
We had some of mine with our tea last night as it happens, along with some of my cucumber relish and green tomato chutney. So lovely with left-over roast meat, salad and baked spuds.
We had some of mine with our tea last night as it happens, along with some of my cucumber relish and green tomato chutney. So lovely with left-over roast meat, salad and baked spuds.
Food, felines and fells (in no particular order)
Re: Piccalilli
I made it in vast quantities from Mum's old recipe and the veg was par boiled. I now prefer the more modern method of adding the raw veg to the hot liquor and I also like the addition of peppers, cumin and coriander.
Am now in the same predicament as suffs; no yellow mustard seeds. Chuck any spare my way please, suffs.
ETA I want on a course in 2019 to learn to make hot water pastry and proper pork pies. We also made piccalilli the River cottage way, which is how I came to discover I like it better!
Am now in the same predicament as suffs; no yellow mustard seeds. Chuck any spare my way please, suffs.
ETA I want on a course in 2019 to learn to make hot water pastry and proper pork pies. We also made piccalilli the River cottage way, which is how I came to discover I like it better!
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