Welcome to Phyllis Weaving via here and Marilyn Stanton, Mary Walker and Barbara Grant from Bloglovin. Glad to have you all aboard the old Norfolk Express!
Last week, I decided to make a half batch of Pam's Piccalilli, see here for the recipe
I slightly altered the recipe to suit our own tastes. For a half batch I used 7g of turmeric rather than 10g which I find makes the end result a little too dark. Also used 13g of mustard powder rather than the 10g. All in all, the same amount of these combined, just in different measurements! The final change is extra runny honey, 60g instead of 50g.
Unfortunately this time, I thought I would grind my own mustard seeds (white). Absolutely no taste, how weird. Luckily I had some ready made English mustard in the cupboard so used 4 tablespoons of that alongside the bland mustard powder. I was trying not to buy a tin of powder as it is quite expensive.
Anyhow, the taste just before bottling was as normal so hopefully, in 6 weeks time, it should be fine.
Another slight difference is once the vegetables are added, I then bring them to the boil and simmer for a few minutes. Adding the vegetables makes the whole thing almost cold and I am always worried about botulism so like to heat it all again before filling my jars. I suppose, you could fill the cold jars with the veg and then they will heat up as the jars do but haven't tried this.
As it cooled I also noticed a few pale bits which on closer inspection, turned out to be not so finely ground mustard seed:( We ate the spare bit in the jar the next day, it was quite nice so a few weeks mellowing will make it as good as normal. By the way, the vegetables stay very crisp for a long time which is the other thing I like about this recipe.
Also had a go at making Frugal Queen's lentil soup, see here. Quite nice but we adjusted it slightly:)