Comments on: Hot Piccalilli Recipe

By: CeeKeeg

CeeKeeg — Wed, 28 Sep 2011 21:19:12 +0000

I've only found this site tonight – I can't wait to make some piccalilli now! @Lynne – I like your idea of adding some extra silverskins – it's because I'm doing my annual pickled onions for Bonfire Night that I am on here for some inspiration so I will be using my own pickled onions within the recipe and some extra chillies as I like Chillies. I'm going to try out the original recipe (if it's v salty there are plenty of my family who heap salt onto there food so they may prefer it), the well rinsed version and finally my own version. Here's hoping to some good butties!

Claire.

By: Lynne

Lynne — Thu, 04 Aug 2011 12:04:24 +0000

Well it's been a couple of weeks now since I made the piccalilli and I can say it has turned out very well, by soaking the veg in water for a couple of hours I managed to remove enough salt to make the veg palitable, the other thing I did was added a small jar of silverskin onions sliced in half and that has worked extremely well too. I think if making this again I might just half the salt at the brine stage or rinse the veg after less time and maybe make a little more sauce as I only just had enough and would have liked just a little more. Anyway hope my observations may help.

Lynne

By: Lynne

Lynne — Fri, 15 Jul 2011 15:02:49 +0000

Hi, I am just about to make some picalli but after reading the comments decided to check the saltiness of the veg before going onto the next stage and I must admit it was very salty so after several rinses I decided to let the veg soak in cold water for a couple of hours which seems to have lost a lot of the salt. Will let you know how it turns out.

By: Peter

Peter — Sun, 26 Sep 2010 16:50:33 +0000

Hi I did the recipe from womans weekly which is a toatally diferent method to yours Val, & it has turned out brilliantly, only prob was they didnt say how much cauliflower or vegetables to use so had to guess, luckily it has turned out very well it has made 4 small kilner jars full (approx 4lbs)

By: Beverley

Beverley — Fri, 30 Jul 2010 13:15:40 +0000

I found that trying to wash all the mixture together was insufficient, so I washed it by one hand-full at a time under the cold tap.I should have taste tested before I added the spices, because I too thought ahh it's salty.However, I tasted the vinegar from the bottle and found that it does have salty undertones.The product tasted 'thin' but I suppose that's why it's left to mature.

By: Val

Val — Sun, 02 May 2010 10:13:03 +0000

I'd leave it for 3 months and then taste again.

By: becks

becks — Sun, 02 May 2010 07:15:01 +0000

Hi, Well I thought I had washed it fairly thouroughly, do you think it will fade or is it best to get rid now?

By: Val

Val — Sat, 01 May 2010 23:52:21 +0000

How thoroughly did you wash the vegetables after layering in salt? This might be the problem.

By: becks

becks — Sat, 01 May 2010 15:51:33 +0000

Hi, Is it normal for this to taste very salty when it has just been made, i tasted some of the sauce after potting and it was really salty. Have I done something wrong?
Thanks

By: Val

Val — Sat, 10 Oct 2009 22:44:36 +0000

About 12 weeks. If you're using cauli, it's best to eat it between 3 and 6 months or they tend to get a bit mushy.