My dad has been making pickles since I can remember.\u00a0 Picked onions. Pickled cabbage.\u00a0 Picked eggs (it has to be said not my favourite!)\u00a0 In fact, a childhood memory\u00a0 that still makes me smile is the thought of cold left-over beef with bubble-and-squeek and pickles on a Sunday evening.\u00a0 But of all the pickles, my favourite is his piccalilli.<\/p>\n
And it isn\u2019t just me who says so – at a recent get-together, he had so many requests for the recipe that I had to put the recipe on the blog – once I extracted it from my dad!<\/p>\n
There is a little history to this recipe.\u00a0 My dad\u2019s mum used to make piccalilli, and my dad\u2019s recipe is a combination of what he remembers from how his mum used to make it, and years experimenting to get similar results to what he remembers along with tweaks he\u2019s made to improve it over the years.<\/p>\n
This is traditionally an autumn recipe, using the glut of end of season veg (especially any green tomatoes that haven\u2019t ripened), preserving it for the months to come.<\/p>\n