I ate a lot of pickles last winter. A lot. I do not discriminate against any type of pickles, although I do prefer them to either be hot or cold…none of the tepid, lukewarm, undecidedness that usually comes in a burger. The list of pickles available to us, is astounding. I have had chutneys, piccalillis, refrigerator cucumber pickles, beetroot relishes, achars, sauerkrauts, pickled jalapeños, kim chis, radish pickles and a whole lot of ‘what-are-they?’ pickles. I love pickles. And so…because I have collected so many empty jars, I have decided to take advantage of springtime and turn real vegetables into pickles!
We went to the Twisted Tomato about three weeks ago and had their Rabbit and Pork Rillette & Piccalilli. I cannot let it go. I never thought terrines would go with piccalilli but it did! I was hooked, fell in love, head over heels, praying for the courgettes to get cheaper so I can make my very own piccalilli. Don’t get me wrong, the rillette was fabulous too, but oh honey, my money was on that sweet sour beauty.I got my recipe from River Cottage – Pam’s Piccalilli. The taste of honey makes me gag, so I replaced that with brown sugar. Instead of using seeds and blitzing them, I just used powder. Remember to cook the paste a little until aromatic, just so you don’t get that terrible raw powder feel. I say, taste as you go and make sure that it suits your palate. For my piccalilli, I chose to use courgettes, cucumber, cauliflower and onions. I have FIVE jars marinating in its own goodness. Apparently it will taste better if you wait for a month (I shall try) and it lasts for a year in the larder. And I suppose it should be refrigerated once open.