One of the things I like about making piccalilli is the quickness. You don't need to spend hours looking after it, inhaling the fumes as you go. By 9:30 this morning, I had made it. The vegetables were prepared and salt added (the vegetables were tossed a couple of times in the evening) before being left in a pot bowl overnight:
All the spice ingredients were carefully weighed:
The paste was added and the sauce boiled quickly whilst stirring, to thicken it and release the flavours of the spices (nearly forgot my whole mustard seeds! - doh). The drained vegetables were added to the sauce, given a good stir and cooked just for a couple of minutes before being put into hot sterilised jars:
Now the wait begins as it has to mature for 6 weeks before use.
The recipe can be found under my recipes tab above. Have a lovely weekend everyone!