Cinnamon Posted December 1, 2008 Share Posted December 1, 2008 I have made about 6 jars of really gorgeous looking Piccalilli today.I have never made it before,& it was a doddle,& looks really pretty in the jars. It now needs to not be touched for 6 weeks though Pickled Beetroot is next on my hit list Just thought I would update this now that the Piccalilli has matured. We opened it yesterday & almost an entire jar has gone already - it is fabulous! The veggies are gorgeous & crunchy,& it has just the right amount of spice,with a nice cummin kick too. Seriously one of the best things I have ever made Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 1, 2008 Share Posted December 1, 2008 I made some a few weeks ago.....and it really is very nice. I might chop the veggies a little smaller another time, but apart from that.....I'm not ashamed of it at all. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 2, 2008 Share Posted December 2, 2008 I'm pleased with mine as well - I just used sweetcorn and onions, they are still lovely and crunchy! Quote Link to comment Share on other sites More sharing options...
saracook31 Posted October 18, 2009 Share Posted October 18, 2009 Has anyone got a piccalilli recipe I could have please? I've got the bug, have made onion marmalade & christmas chutney this weekend! Thanks Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted October 18, 2009 Share Posted October 18, 2009 I am waiting for some to mature and can't wait (might crack and try some tonight), which recipe did you use? I used the one in River COttage Handbook 2. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 18, 2009 Author Share Posted October 18, 2009 Do you know,I can't for the life of me remember or find the recipe I used I will probably do the RC2 one this time as that book hasn't failed me yet Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted October 18, 2009 Share Posted October 18, 2009 I have just cracked open a jar and it is scrummy. It is so tasty and doesn't have that overpowering vinegary thing going on like shop bought piccalilli. Glad that I made a few extra jars last week as this wont last long. Quote Link to comment Share on other sites More sharing options...
