Mild Piccalilli Recipe
This is something that I had only made once before… many, many years ago.
But what do you do when your husband comes home from work with a huge marrow asking what we could do with it?!
The endless quest for finding interesting recipes is sometimes a lengthy one with so many to choose from online. I’ve found quite a few jam and chutney recipes on the website http://www.allotment-garden.org so I thought I’d start there first and as usual they had just what I wanted.
In our garden we had a large amount of green beans, large spring onions, green tomatoes and a couple of courgettes… so added to the marrow, and some extra ingredients from Tomlinsons Farm Shop in Pudsey we had the task of chopping… a coupe of hours later we had a large bowl full of chopped veg which was layered with salt.
The next morning we saw that the salt had done it’s job, it had drawn all the water out of the vegetables. We poured the water off, rinsed the vegetables and then put into muslin bags so that we could drain as much of the liquid off as possible.
Once drained we then put vinegar and spices into a large pan, brought to the boil and then added the vegetables, simmering for a few minutes and keeping the vegetables crunchy. We then added the remained of the vinegar mixed with some cornflour and boiled for around four minutes.
Jars had been sterilised by washing in hot soapy water, rinsing with hot water and then baking in an oven at 150 degrees.
We used a slotted spoon to pour the piccalilli mixture into the jars.
This will now take four weeks to mature to perfection… or we hope it will!
We used marrow, courgettes, green beans, green tomatoes, spring onions, cauliflower, one yellow pepper, shallots.
The colour and taste is made up of mustard powder, turmeric and ginger.
Our inspiration was taken from http://www.allotment-garden.org/recipe/199/mild-piccalilli-recipe/
- 3 lbs of prepared mixed vegetables
- ½ lb (225 g) salt
- 2 teaspoons turmeric
- 2 teaspoons dry mustard
- 2 teaspoons ground ginger
- 4oz (112 g) white granulated sugar
- 1½ pints (900 ml) white distilled vinegar
- 1 oz (28 g) cornflour
We used 6lb of chopped mixed vegetables as above and doubled everything up. We used a mix of half white distilled vinegar and half white wine vinegar.