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OMG!!! SW Piccalilli!!!

#1
This is diviiiine! Already! :eek:

Soon as I put it on the smell was just LUSH, got it all jarred up and sploshed a few bits trying to get it in the jars so I hoovered them up, it's DIVINE already, Wow it will be *amazing* in 3 months once the spices have dispersed and softened up!


This picture really does not do it justice *drool*


Unfortunately I cracked my first jar, must've still been too hot as I cracked my second "first" jar too... :confused: Not done this before, I know you're supposed to put hot food in hot jars and cold food in cold jars to stop the tension but even on 110C I had to leave the jar to cool for 3 or 4 min after taking it out of the oven before putting anything in it.
 
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#2
Hi there

Im soooooooooo glad someone has tried it :D -I love tickabilly -but only home made (my mum makes the best ever ;)) -I saw this recipe in the mag when I got it yesterday and got all excited...
I will give it a try -but not until I move home... can't have anymore stuff to pack ;)
 
#3
I've always liked piccalilli but never made it myself - this is WAY WAY WAY better than the shop stuff! :) And it's all FREEEEEEE!!!!! :D
 
#5
i havent tried this one but i have tried others i have made syn free in the past and also i have tried pickled veg - very nice some recipes you only have to leave to pickle for 24 hours - i just googled recipes and made a few ammendments (eg left the oil out) the result is very nice i love vinegar :) xx

on a nother note i made gooseberry curd for my partner (so jealous!) i am not even going to try working out the syns with all that butter and sugar and cooked fruit but i have got a syn free lemon curd to try out so i will let u know my verdict x
 

Mrscush

Woman on a mission!
#6
Im really keen to try this... but bizarrely I dont know if i will like picalilly as I havent ever tried it!!! What does it laste of?!
The ideal of mustard being in (blurgh!) puts me off!! :)
 

nannis

Silver Member
#7
Sounds yummy!!! Ive been making the onion chutney and so far a jar is only lastig a week in the fridge before hubby has finished it lol

I always put tap hot water in the jar first let it warm up then put some recently boiled water in to get it hotter and sterilise :) but I also let my chutney cool for a while before putting it in :) so it goes in warm

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#8
how many jars do you need please
Im not really sure as I didn't follow the recipe quantities to the letter, I roughly doubled it (but only *very* roughly, I didnt really weight it much) and didn't put any courgette in as I dont like it. It filled 3 jars which held about 900g with a wee bit left over. I just put five jars in the oven to sterilise to be sure I had plenty ready to use when it was done. Just be prepared, better have too many than not enough, plus if you crack any you've got spares.
 
#9
Sounds yummy!!! Ive been making the onion chutney and so far a jar is only lastig a week in the fridge before hubby has finished it lol

I always put tap hot water in the jar first let it warm up then put some recently boiled water in to get it hotter and sterilise :) but I also let my chutney cool for a while before putting it in :) so it goes in warm

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Yeah, Ive not done it before so researched it a bit on thenintermnet and they all said to put it in the oven at 110 for 10-15 min and then put hot food immediately in hot jar. But I dont really see why, its been sterilised so as long as you dont touch the food or the jar with anything non-sterile it cant be that bad to wait for both of them to cool down a bit :confused: It *is* pickle after all, not all that friendly to bacteria... :confused: :D
 
#11
I joined SW in August and missed piccalilli recipe in the earlier mag.
Can someone post it here please?
I looked in the website and couldn't find it. Is this usual?
 


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