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  1. #1
    Thailand Expat harrybarracuda's Avatar
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    Homemade pickles and condiments - Piccalilli

    I had a go at making a Ploughmans pickle a while back and while it was passable, it wasn't really special. So I decided to have a go at this Piccalilli, especially as I go through mountains of the stuff with all the pork and ham here.

    Blow me down if it isn't a very decent product if you follow the recipe precisely.

    I switched the cabbage for Cauliflower, otherwise everything else is the same.

    Worth a go if you like that sort of thing.

    Grandma's Piccalilli - Ancestors in Aprons


    P.S. If you have suggestions for other successful pickles or condiments that you've made yourself, please feel free to post the recipes here.
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  2. #2
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    When I lived in BKK I made pickles quite often...

    50/50 water/vinegar, I prefer apple cider as it has a bit of sweetness

    1/4 cup pickling salt (or any no iodine salt) per gallon of fluid

    no sugar, only girls put sugar in their pickles, the apple cider will cover it

    Then spices to taste...dill, garlic, chilies, cumin, cloves...whatever you've got on hand, but dill, garlic and chilies are my favorites.
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  3. #3
    Thailand Expat DrWilly's Avatar
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    There’s a few threads on this very topic already, believe it or not?

  4. #4
    Hangin' Around cyrille's Avatar
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    That isn't a question.

  5. #5
    Thailand Expat harrybarracuda's Avatar
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    Quote Originally Posted by Topper View Post
    When I lived in BKK I made pickles quite often...
    Did you make any pickle though? Like Branston, Ploughmans, Piccalilli?

    I've found a recipe for a Bamboo shoot pickle I might try, it's Indian.

    And a smoked pork pickle which kinda cuts out the need for actual pork

    And one for a Bhut Jolokia pickle but I don't think I can get enough bog roll in the fridge for that one.


  6. #6
    Thailand Expat harrybarracuda's Avatar
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    Might tweak some of the chilli out of it though.

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  7. #7
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    Quote Originally Posted by harrybarracuda View Post
    Did you make any pickle though? Like Branston, Ploughmans, Piccalilli?
    I hate to admit it, but I'd never heard of pickle until I got to Thailand. Never even seen it in the states, but I do like Branston's quite a lot. There was an Indian one in a jar that I thought was superb as well. I've never tried to make them though. A jar of Branston's, some really nice sharp cheddar and some crackers is a damn fine snack.

  8. #8
    Hangin' Around cyrille's Avatar
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    Branston's is a bit too sweet for me.

    That recipe does ​look good.

    And I've got some 2 year old mature cheddar in the fridge. 200 and something less than 50 baht in Big C.

    I hope Thailand's cheese supply and prices will stabilise this year, and was saddened by the absence of policies on this in the recent election.

  9. #9
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    Quote Originally Posted by cyrille View Post
    I hope Thailand's cheese supply and prices will stabilise this year, and was saddened by the absence of policies on this in the recent election.
    Wise Words we'll have to curd our enthusiasm

    The NZ mature Cheddar 12, 18 or 24 month used to be about 220 baht for I think 200 or 250grams

    Wife found it in Makro for about 350 but for a much larger odd weight 470 Gram, nice on a Hup Seng cracker

    Brand is MAINLAND ok for grating or Pizzas

    If you lik rasty mature you'll like these , thoug of course in C Mai you gourmet's far larger choice in Rin Ping, Tops etc

    Vintage Cheese | Mainland

    After 8 months I adapt to what I can get , then a vist t Europe and I realize what I have been missing, Manchego, Port Salut, goat cheeses, sheep cheeses ,Smoked cheeses and too many to name
    Quote Originally Posted by Latindancer View Post
    I just want the chance to use a bigger porridge bowl.

  10. #10
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    Both M'Sahib and I enjoy the occasional cheese, onion and potato pasty. Saw a recipe the other day where instead of standard diced onion, it called for the inclusion of caramelised onion chutney. Obviously didn't have any, but had all of the makings.

    A lot of onions are involved, so using what I had, a mix of red, yellow onions and even a few shallots, all finely sliced via a mandolin. Brown sugar, wine and balsamic vinegars along with sliced red chilli completed the ingredients.



    First off, some olive oil in a pan, adding the chilli first



    then all of the onions.



    Slowly cooked until the onion and chilli become soft, but not changing colour, then adding the vinegars and sugar.



    Gently simmered on very low heat for about 2 hours.



    Most of the liquid will have evaporated, leaving a thick and firm chutney.



    A lot of this will be used in the pasty filling, but a good bit left to go with cheese and crackers.


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