Friday, 15 October 2021

Hot off the press!

 About 9.00pm last night, I set to peeling and salting vegetables ready to make piccalilli:

After giving them a thorough rinse and drain this morning, the mustard sauce was made and here we are:
They will need a minimum of 6 weeks to mature before we can start to eat them. The middle jar will be used first as I didn't quite have enough to fill it. I have one jar from last year and the vegetables are still quite crunchy. Another job ticked off!


8 comments:

  1. It was my grandmother's job to provide the piccalilli for the family along with the Christmas puddings, made around now for eating next year. When she stopped the next generation didn't bother. I have done a few years of the puddings but never pickled. Preserving is perhaps a skill that is not being preserved.

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    1. Very true, I would love to can food but first need to get hold of everything as its not a 'thing' over here.

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  2. I love piccalilli and making jams but no longer do because we can never get round to eating it all, because we're always dieting!! I have made and given it away in the past but not these days.

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    1. Our jam is often several years old before we start the last jar of that particular batch. Marmalade and pickles are given as presents to people I know want them and will eat them. I never make so many that we are inundated.

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  3. Oooh they look lovely. It's a long time since I had a good chunky piccalilli ... that word never looks right does it!!

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    Replies
    1. No, I always have to check the spelling.

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