All you fine cooks out there.....has anyone tried making picalilli using frozen beans and cauliflower? I made a batch in summer which is absolutely gorgeous so I'd like to use my last courgettes and cucumbers for some more.
Why not? I've used frozen french beans with good results, so I imagine cauliflower would be okay too.
Tricia
Personally I would doubt this but truthfully have never tried it. I think the problem would be with the beans rather than the cauli though, I say this because many beans don't freeze really well,most are fine for cooking but I woold want the firmness in the lilli that I am not sure your would get with a frozen thawed bean. Having said all that I would be very interested to haer how you get on for future reference XX Jeannine.
I've used them but found they made the picallili a bit runny, maybe need more flour?
I'll give it a go, then, and let you know, it'll use those last courgettes. This morning I've made a delicious soup from the contents of my salad box in the fridge which were looking tired - carrot, swede, parsnip, a courgette, onion, some broccoli, a few celery ends.....I do hate waste....
Quote from: small on October 14, 2010, 13:29:22
I'll give it a go, then, and let you know, it'll use those last courgettes. This morning I've made a delicious soup from the contents of my salad box in the fridge which were looking tired - carrot, swede, parsnip, a courgette, onion, some broccoli, a few celery ends.....I do hate waste....
Garden Soup I make it often :)
Can i have your picallilli sauce recipe please?.... I like my one but few other people seem to as it's a bit on the firece side.... but then I measure the quality of a pickle by its blast radius......
Delia's Sweet Picallili every time. I assume the recipe will be on deliaonline, but if you have any difficulty can post it.
valmarg
I have 2 recipes by Oded Schwartz, I tend to adapt them as he puts some strange ingredients in
picallilli
8 oz runner beans in small pieces
8oz cauli "
10 oz carrots
8 oz gooseberries
8 oz honeydew melon
7 oz grapes
4 oz salt
10 oz yellow mustard seed
1 3/4 pints spiced vinegar
1 tbsp turmeric
the other one is chow chow
8 oz cucumber pieces
small cauli in bits
8 oz green tomatoes
10 oz carrots sticks
8 oz french beans
10 oz small pickling onions
4 sliced red peppers
1 small head of sliced celery
4 oz salt to soak the veg in
for the pickling mixture
3 1/2 oz plain flour
2 1/2 oz mustard powder
1 1/2 tbsp celery seed
1 1/2 tbsp turmeric
1 tbsp salt
2 pints cider vinegar
10 oz light brown sugar
Gosh, Manics, there's a lot in yours! My 'sauce' bit is like yours only I used distilled malt not cider vinegar, but for veg I just use cauliflower, beans (blue lake this year), chopped onion, courgette and cucumber. I suppose there's no reason not to use any 'hard' fruit or veg, but I tend to think roots like swede and carrot are better in a branston-type pickle. Now there's a whole new thread.....
yes, I agree, Small..I don't put roots in my picallilli, just cauli, beans, cucumber or overgrown courgettes, one way to get rid of them, and onions :)