{"id":227,"date":"2010-06-04T09:39:10","date_gmt":"2010-06-04T08:39:10","guid":{"rendered":"http:\/\/philonfood.com\/"},"modified":"2023-03-13T17:16:08","modified_gmt":"2023-03-13T17:16:08","slug":"piccalilli","status":"publish","type":"page","link":"https:\/\/philonfood.com\/index.php\/recipes\/piccalilli\/","title":{"rendered":"George\u2019s Piccalilli"},"content":{"rendered":"<p>I rarely make this recipe myself yet &#8211; why bother when my dad makes it in large batches! \u00a0There are three elements &#8211; the pickling brine, the vegetables, and the sauce &#8211; I\u2019ve included details for making each, but until I&#8217;ve tried myself I can\u2019t give you the exact quantities of these three elements, but I give a guide on proportions.\u00a0 The texture of the veg is important &#8211; you don\u2019t want soft veg that will just turn in to a mush &#8211; I love it when it has a bite, and literally just have it by itself as a snack (although of course it is great with bread and cheese).<\/p>\n<h2>Ingredients:<\/h2>\n<p>For the brine (makes about 1 pint):<\/p>\n<ul>\n<li>1 pint cold water<\/li>\n<li>2 oz cooking salt (substitute with table salt)<\/li>\n<\/ul>\n<p>Vegetables:<\/p>\n<ul>\n<li>Equal quantities of:\n<ul>\n<li>Small tomatoes (preferably green, but otherwise largish cherry tomatoes that are fairly hard but not tough skins will do &#8211; supermarket value tomatoes work well as they are often a little harder than the premium ones)<\/li>\n<li>Pickling onions (i.e. small\/bite-size)<\/li>\n<li>Cauliflower sprigs<\/li>\n<li>Cucumber (ideally fairly firm) &#8211; peel and seeds included<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>For the sauce (makes about 1 pint) &#8211; suggest around 0.75 pints per 1lb veg:<\/p>\n<ul>\n<li>1 pint malt vinegar<\/li>\n<li>1 tbsp English mustard powder (e.g. Colemans)<\/li>\n<li>0.5 tsp ground ginger<\/li>\n<li>2.5 tsp ground turmeric<\/li>\n<li>1.5 tsp paprika<\/li>\n<li>2oz plain flour<\/li>\n<li>3oz brown sugar<\/li>\n<\/ul>\n<h2>Method:<\/h2>\n<p><strong>Chop veg in to equal size pieces<\/strong><\/p>\n<p>Chop each vegetable in to equal size pieces to your preference &#8211; I love reasonable bite size rather than too small.\u00a0 Make sure the tomatoes are cut rather than left whole.\u00a0 Cucumber is best sliced in to lengths and cut as long wedges.<\/p>\n<p><strong>Make the brine and lightly pickle the veg in the brine<\/strong><\/p>\n<p>Add the salt to the cold water and stir until dissolved.<\/p>\n<p>Put the chopped veg in to a bowl and add enough brine to cover.\u00a0 Leave for 12 hours (but \u201cno longer\u201d).\u00a0 Rince with cold water, drain and dry (you don&#8217;t want to dilute the vinegar too much).<\/p>\n<p><strong>Make the sauce<\/strong><\/p>\n<p>Mix together all the sauce ingredients in a pan, bring to a simmer and allow to thicken for a few minitues.\u00a0 Taste, and adjust any of the spices to your taste (e.g. add more sugar if a little sharp, more mustard or paprika to add heat, etc.) &#8211; be wary of adding salt at this stage as the veg will have a little saltyness to them from the brine already.<\/p>\n<p><strong>Add the veg to the sauce and gently cook<\/strong><\/p>\n<p>Put all the veg in to the pan and simmer until just cooked (the veg should still be a little al dente as it will soften further as the sauce cools) &#8211; around 5 minutes as a guide.<\/p>\n<p><strong>Spoon in to jars<\/strong><\/p>\n<p>Put the mixture in to jars &#8211; use cling flim or similar to seal rather than metal tops as the vinegar is likely to corrode them.<\/p>\n<p><strong>Enjoy!<\/strong><\/p>\n<p>Leave for at least 3 days, ideally a week.\u00a0 It will keep months &#8211; just use your common sense!<\/p>\n<p><em>[Incidentally, I may be making a big batch of the piccalilli soon &#8211; if you want some, let me know, so long as you can pick up from Thornbury, possibly also Clerkenwell, Lambeth and Kingston &#8211; and I will let you know as and when!]<br \/>\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I rarely make this recipe myself yet &#8211; why bother when my dad makes it in large batches! \u00a0There are three elements &#8211; the pickling brine, the vegetables, and the sauce &#8211; I\u2019ve included details for making each, but until I&#8217;ve tried myself I can\u2019t give you the exact quantities of these three elements, but [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":224,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/pages\/227"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=227"}],"version-history":[{"count":1,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/pages\/227\/revisions"}],"predecessor-version":[{"id":570,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/pages\/227\/revisions\/570"}],"up":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/pages\/224"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}