A picture of piccalilli

It's that time of year when we're up to our necks in fruit and veg. That said, we had to buy the cauliflower for this piccalilli from the shops.

I have a few recipes for this, including one from an elderly cousin that everyone raves about. However, I'm ashamed to say that I prefer St. Delia's. The only change I make to the recipe is to use 1½ oz of flour instead of the ounce used by her. I find the sauce too thin otherwise.

Delia's original recipe, in her book, omits the salting stage; I've made it both ways and they're both good.

On the subject of pickles and chutneys, I keep getting asked for Rhubarb Chutney. So if you have some late rhubarb spare, try it, it comes highly recommended.

A picture of putting piccalilli into a jar

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There are five comments


You know I can go off people real quick like, how can you be so cruel

. If I had not got too much on my plate right now I would be aving a go. I am sure it tastes as good as it looks

Robert, - 30-08-’11 01:56

It’s one of my favourites Robert. I’m sure that both this one and my rhubarb chutney recipe would be really popular with your customers.

Phil, (URL) - 30-08-’11 15:27

Hi, Phil

Looks delish! I’ve added this recipe to my bucket list of Must Try’s. Just wondering what the salting step mentioned in your article entails? Sounds like it may not be crucial. Anyway, just waiting for the the farm stands to open up in my area so I can get the freshest stuff to make a batch for next Christmas.

Also, just wondering if you or your readers have tried plain (no mustard) pickled veggies similar to the Chef brand? These cost about $8 for a small jar here (ditto for the mustard pickles)! Now that I know the piccalilli steps perhaps it’s just a matter of stopping at the vinegar parboil step and canning them at that point?

Thanks again!

Miekinmass, - 07-05-’16 14:22

Hi, again, Phil

Just a follow up on my previous question about the salt step in the piccalilli recipe. I see that Delia’s recipe online does describe this step, so I should have looked more carefully. Sorry about that. Still interested in hearing if anyone has tried duplicating the clear (no mustard) mixed pickle product as sold under the Chef label


Mikeinmass, - 08-05-’16 11:35

Hi Mike, sorry for the delay in reply. Usually the salting is to remove water so that the pickle will keep better.

I’m sure that you could make this with just vinegar as the sauce. There’s a recipe here: http://www.foodnetwork.com/recipes/jamie..

I hope this helps

Phil, - 11-05-’16 13:12

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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