Homemade pickles and condiments - Piccalilli

**harrybarracuda** · 24-05-2023, 08:16 PM

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.

**Topper** · 24-05-2023, 08:35 PM

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.

**DrWilly** · 24-05-2023, 08:42 PM

There’s a few threads on this very topic already, believe it or not?

**cyrille** · 24-05-2023, 10:50 PM

That isn't a question.

**harrybarracuda** · 25-05-2023, 12:18 PM

Originally Posted by Topper

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.

**harrybarracuda** · 25-05-2023, 12:20 PM

Might tweak some of the chilli out of it though.

Attention Required! | Cloudflare

**Topper** · 25-05-2023, 09:25 PM

Originally Posted by harrybarracuda

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.

**cyrille** · 25-05-2023, 09:30 PM

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.

**david44** · 26-05-2023, 12:50 PM

Originally Posted by cyrille

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

Thread: Homemade pickles and condiments - Piccalilli

Thread Tools

Display

Homemade pickles and condiments - Piccalilli

Thread Information

Users Browsing this Thread

Posting Permissions