Saturday, 24 October 2020

Piccalilli #2

The first batch was so yummy, I decided to make some more. And yes, we did have some with some Melton Mowbray pork pie last weekend.

The vegetables are diced and mixed with a bit of sea salt for 4 or 5 hours and then drained and rinsed and drained again.

The mustard powder, spices and flour are mixed with 100ml of vinegar to make a paste...

...and added to the remaining 500ml of vinegar to which the sugar had been added and dissolved. After a few minutes cooking the mixture, the vegetables are added and cooked for just a minute or so before transferring to the jars.

So here I have another 5 big jars and 1 and a bit smaller ones. 

If you fancy some, let me know!



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