Down on the Allotment

Matron grows vegetables and fruit in a courtyard garden. Which edibles will tolerate less than ideal growing conditions. Discovering how veggies can grow in partial shade.

Wednesday, August 27, 2008

Summer Pickling

One of my favourite pickles to make this time of year is Piccalilli. The ingredients will be found in plenty on your allotments this time of year. It takes a little bit of preparation but the results are well worth it. You will need 6lb of assorted chopped vegetables which may include; cauliflower, beans, carrots, corn, marrow or courgette, pumpkin, onions. Soak all these chopped vegetables in salted water (brine) overnight. When you're ready to make the pickle, rinse and drain the veggies. You will need 3 pints of white vinegar, to which you add 6 teaspoons of mustard powder, 2 teaspoons of ground ginger and 9oz sugar. Bring the vinegar up to the boil then add the veggies and simmer for 20 minutes. Lift out the veggies from the vinegar and pack them into warm, sterilized jars.
Put 4 teaspoons of ground turmeric and 2 tablespoons of plain flour in a bowl and mix with some cold water to a paste. Gradually add spoonfulls of the hot vinegar until all the flour is blended. Mix the paste into the hot vinegar and boil to thicken for about 2 minutes. Pour the hot sauce over the veggies in the jars. Agitate the jars gently to get rid of air bubbles. Seal the lids. This is ready for use immediately, but will keep for ages. Enjoy!


At 9:33 PM, Blogger Nathan's Garden said...

Looks great. I'll have a go at it soon. I always seem to have a surplus at the end of the season. Where do you keep it once made and how long is ages?

At 11:09 PM, Blogger Matron said...

I have one jar left from a batch I made last Summer. Best kept cool and dark if possible.

At 5:01 AM, Blogger Chandramouli S said...

Mmmm... Mouth watering... yummm

At 8:09 AM, Blogger Veg Heaven said...

It's a wonderful crunchy pickle. I haven't made it for ages (Himself doesn't like it.) However, he doesn't like chutney and I make loads of that. You've got me going!

At 10:22 AM, Anonymous Anonymous said...

What a great recipe! mmm it looks so good!

At 10:54 AM, Blogger clairesgarden said...

it looks fab!!
love the 'week of the tomato', its hard waiting for them to ripen!!

At 6:41 PM, Anonymous Anonymous said...


Carl absolutely LOVES picalli, how long before Christmas should I make it if I want to give it to a few people as gifts?

At 9:16 PM, Blogger Matron said...

Farawayme - you can use it as soon as it is made, probably best to keep for a couple of weeks - but will keep for up to a year.

At 2:03 AM, Blogger Nicole said...

Picks, tomatoes, apples, veggies-your plot runneth over! Here its now too hot and dry for anything except herbs. But come October its sowing time again.

At 6:03 PM, Blogger Magic Cochin said...

Hi Matron - thanks for the recipe. We've just bottled up our Piccalilli - our variation on the theme was to omit the carrot, use less sugar and add some whole allspice. Tasting lovely and tangy!!!! All we now need is a good quality pork pie :)


At 3:33 AM, Blogger Parsec said... looks so colorful and delicious. Awesome post!


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