The end of summer always brings a bounty of fruit and veg. In our co-op box we have been getting large quantities of stone fruit, bags and bags of tomatoes and an overwhelming supply of every other summer veg. The challenge is to use it quickly as it's already ripe when we receive it - and won't last long. Lately our kitchen has become a centre for jam making and pickling, going through large quantities of both sugar and vinegar.
On the weekend I tried my hand at making Piccalilli relish. I grabbed a bunch of veggies, diced them, then soaked them in brine overnight.
The next day I put a cup of sugar, some ground ginger and mustard powder into a saucepan, then poured in a cup of vinegar. I added the veggies (drained of brine) and a few cups of water, brought it to the boil then let it simmer for 20 mins.
Then I made up a paste of vinegar, flour and tumeric (to give the Piccalilli the classic yellow colour) and added that to the pot.
Then it was ready! I spooned the hot Piccalilli into sterilised jars and sealed them up (me, make a mess? never!)
Some recipes say to keep the recipe in the fridge, others say it is ok in the cupboard. I'm taking the safe path and putting it in the fridge, however I suspect there's enough sugar and vinegar in there to keep any nasties at bay for a while.
Is anyone else madly pickling and canning at the moment?