2 Kg of veg, salted, rinsed and drained and into the yummy spicy sauce and brought back to a boil, then into pots, lidded and left to cool.
This will be ready to pile into rolls and sarnies by November and is eagerly awaited. 1 pot has gone to a new home and 2 more will be going later, I got 4 x 450gm jam jars and 4 x 700gm jars. Very nice, piccalilli is an easy going preserve, the veg can be varied greatly according to what is in season and it can be made all the year round. The only things that I always put in are cauliflower, cucumber and onions.
I have filled 6 more troughs with bulbs and have 4 more to go, rain stopped play.
Dinner tonight is lamb and chickpea something, it has some North African spices and also a dash of worcestershire, soy and chilli sauce. I will be serving savoy cabbage ( after yesterday this will now be called "prinkly cabbage")
I was thinking of making flatbreads but they would be a step too far.
I have a bag of windfall apples to puree and think that an open top apple pie may just appear on the table later, or maybe just an Eve's Pudding. I have cream and can always make custard, decisions decisions. Both? No far too greedy. Pie it is, just roll out the pastry into a rough circle, sprinkle with a little semolina to soak up the juice, pile with sliced apple, a sprinkle of sugar and a shake of cinnamon then pull the pastry up to nearly meet in the middle. I do this on the baking sheet and brush with a little milk. Into a med to hot oven for around 35 minutes. Sometimes I throw some sultanas in, I have dolloped jam or cranberry sauce in, depends on how the fancy takes me. A couple of bits of preserved ginger sliced up is lovely, just replace the cinnamon with ground ginger.
On that note my tummy is rumbling so I must do something, the sun is shining again so I will go and play in the compost.
TTFN Pam
I've never tried piccalilli but the colour looks fantastic. X
ReplyDeleteIt is mustardy wiyh earthy warm tones from the turmeric, the veggies are slightly soft from the salting but not cooked so still crunchy.
DeleteDelightful looking piccalilli, a must for cold cuts over Christmas in our house. Great tip for putting semolina onto the pie base, thanks for sharing.
ReplyDeleteI am hardly ever without some in the house. My Granny used to do the semolina thing.
Deleteit all sounds so good!
ReplyDeleteIt all tastes good.
DeleteMouth is watering!! Apple pie yum!
ReplyDeleteI like any sort of pie really.
DeleteYum piccalilli, I love the stuff, you made me laugh with the two puds dilemma x
ReplyDeleteShhh, I made 2 apple cakes.
DeleteYour piccalilli will be a real treat later in the year when it is ready! Very good with a warm sausage roll I think! xx
ReplyDeleteIt is good with just about anything, even better with some more.
DeleteMaking jars of our own produce is very satisfying, isn't it? Having said that, I don't like piccalilli.
ReplyDeleteI am aching to make chutney but as I went mad last year have no room for any.
DeletePiccalilli is one of my favorites, ours must be ready for tasting, but I still have a jar to finish off, I like that tip about semolina will have to remember it :-)
ReplyDeleteI have half a jar in the fridge and am eking that out. If I make a plum pie I mix ground almonds with the semolina.
DeleteSometimes a step too far is a good thing, maybe I might be a bit of a glutton. Your food always sounds delicious.
ReplyDeleteI know that I am a glutton, I try to keep it within bounds.
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