Heron Island, Great Barrier Reef, Australia

Friday 16 March 2012

I like pickled onions, I like piccalilli

Or so the old song* goes.

I have no idea why the fancy took me to try making some piccalilli, but it's one way to brighten up a return to cold grey weather. Last time (a long, long time ago) the results were a bit too salty, so a recipe without pre-brining sounded like a good idea (as well as not cluttering up the fridge). The only trouble is, it'll be a few weeks before it'll be clear whether this will be a year's supply or a mess in the dustbin.

Well, almost the only trouble: doesn't turmeric stain? And thank goodness I didn't take a photo of the sauce when the flour and spice paste clumped up.....


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