Piccalilli Part 2

Well it wasn’t quite as easy to make as I expected.  The sauce that binds the pickle starts life as a mixture of tumeric, cornflour and mustard powder.  You make a paste with it by adding a little vinegar and then gradually keep adding more and more until it is a sauce.  The recipe gives no indication of what sort of consistency the sauce should have… and as mine was quite watery I just kept chucking cornflour in.  Anyway suddenly it went quite thick and lumpy.  So I put it through a sieve and I think it will be ok.  It tasted yummy, it just might be a bit, well, gloopy.  Or worse still, solid!  The other slight problem is that my kitchen is rather stained by the tumeric (I am a messy cook!)  Oops.

Anyway, here is the piccalilli in a bowl..

And here are the finished jars (check out the labels and hessian lid covers – I borrowed this idea from Making magazine).

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2 Responses to “Piccalilli Part 2”

  1. 1 sandra 26/10/2010 at 5:04 pm

    the piccalilli looks exactly right. There is nothing worse than luminous glow in the dark stuff. There is only one test that matters of course…….taste, and as yours is yummy, then it is right. Like the rustic presentation too. At least the recipients will know that you cared enough about them to put effort into their presents.

    • 2 imakehandmade 26/10/2010 at 5:09 pm

      Oooh thanks Sandra – I was a bit worried about the sauce consistency – but you know what, it tastes great. And it needs to mature for 3 months! Thanks for your comments 🙂


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Welcome to the iMake Blog

iMake is the home of handmade in Guernsey, Channel Islands.

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Guernsey girl, maker of stuff, teacher, knitter, blogger, podcaster, tweeter, lover of stationery, geek, crocheter, jewellery maker, domestic goddess (sort of), paper crafter, g&t drinker, artist, singer and reluctant sports person.


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