Piccalilli. Like most of Britain’s culinary icons, its ancestry can be dated back to colonisation. The English interpretation of a South Asian “Achaar”, Piccalilli gets its tangy kick from Indian spices and pickling methods…Ahh the aftertaste of empire.
This batch of pickle was made in preparation for summer picnics and our favourite cheese ‘n’ pickle, post mountain biking sandwiches. Sadly, those sarnies look unlikely to make it to the trails though as I’m close to finishing off the entire lot already. Disclaimer: this will get better and better the longer it ages and mellows, all that’s required is patience (something I’ve to accomplish). Store in a cool, dark cupboard for a month to reach optimal Piccalilli achievements.
In the ingredients, I’ve listed by favourite combination and rate of vegetables. Use this only as a guideline though and just pick and choose what vegetables you have to hand, just ensuring that you have 1kg worth of variety. Cauliflower, cucumber, courgette, green beans, leaks, tomatoes, shallots, carrots, peppers and fennel all work really well.