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making Pam Corbin’s River Cottage Preserves piccalilli

This is the second batch of piccalilli I’ve made in the last month from the River Cottage Preserves Handbook.  It’s a marvel to me how easy it is to make such a tongue tingling, deliciously crunchy preserve.  It’s the perfect way to use up gluts of green beans and courgettes and it’s slightly different every time depending on what veg you want to use up.  Piccalilli is certainly my new best friend for livening up my lunchtime!

what you need to make piccalilli

1kg washed/peeled crunchy veg
50g fine salt
30g cornflour
10g ground turmeric
10g English mustard powder
15g mustard seeds
1tsp crushed cumin seeds
1tsp crushed coriander seeds
600ml cider vinegar
150g granulated sugar
50g honey

    • Cut the vegetables into even bite sized pieces.  I used 1 small cauliflower (250g), 1 courgette (180g), 1 pepper (120g), dwarf beans (175g), carrots (175g), silverskin onions (50g), cucumber (50g).
    • Sprinkle with salt,  mix well, cover and leave in a cool place for 24 hours.  Rinse with cold water and drain thoroughly.
    • Blend spices and cornflour to a smooth pasted with some of the vinegar.  Put the rest of the vinegar, sugar and honey in a pan and bring to the boil.  Pour some of the hot vinegar over the spicy paste, stir well and return to the pan.  Bring gently to the boil for 3-4 minutes to thicken and flavour the sauce.
    • Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce.  Pack the pickle into warm, sterilised jars and seal immediately.
    • ‘Leave, if you can, for 4-6 weeks before opening’ says Pam Corbin.  ‘Eat anytime, any place, anywhere’ says Nic.

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35 comments

  • Joanna @ Zeb Bakes
    September 7, 2010

    Ooh thank you! That was kind of you, and now I confess, stupid as Robin knows I am, that I have Pam Corbin’s book and over the weekend when we were furiously making plum and apple mincemeat, pear and apple, cherry…. and have barely dented the fruit that we have picked – I found the picalliili recipe in there. But I love your pictures and I will show it to B, who is the picalilli fan and say there, see if you can make yours look as good as this! Do you know ajar pickle? Different flavours but the same bright yellow colouring? I used to make that one a fair bit. I’ll find the recipe if you like?

    Reply
  • Rachel @ Suburban Yogini
    September 7, 2010

    Oooh this looks lovely. Will definitely be trying it. My nan used to make an awesome piccalilli

    Reply
  • Norm
    September 7, 2010

    Good old Pam Corbin eh? That looks delicious!

    Reply
  • mangocheeks
    September 7, 2010

    Looks so good. I like the addition of the courgettes.

    Reply
  • Anne Maundrell
    September 8, 2010

    I haven’t made piccalilli for years but I love it and this looks like a great recipe. Maybe I should try it again if I can find some decent fresh ingredients here in Brunei.

    Reply
  • Nip it in the bud
    September 8, 2010

    Joanna – a busy weekend of chopping and stirring for you then! I’d love your ajar pickle recipe – it’s a new one on me. Enjoy sampling B’s piccalilli, you won’t be disappointed.

    Rachel – all the best recipes are called ‘my nan’s recipe for…’
    Enjoy a little nostalgia as the vinegary vapours fill your kitchen :o)

    Norm – Pam rocks in preserve world, I don’t know what I do without her. Yes I do, wasting lots of lovely allotment veg

    MC – gotta love any recipe that depletes a courgette stash

    Anne – happy vegetable hunting. Check out Norm’s link above – she’s recently moved to Brunei and has been writing some great posts about the Asian cuisine she’s discovering

    Reply
  • Christine @ Grub, Sweat and Cheers
    September 9, 2010

    Another brilliant recipe. Such beautiful vibrant colours too! And I have so many bits of vegetables to use up too so this will be perfect.

    Have I mentioned how much I love River Cottage everything and think HFW is living my perfect life? Sigh.

    Reply
    • Nip it in the bud
      September 9, 2010

      I take no credit for the fab recipes I try out from the RC handbook. But I do love how sharing on blogs is so inspiring and it really makes me smile to think of you in your kitchen chopping and stirring too :o)
      One of these days I intend to head down to Cornwall for one of the River Cottage events. I’ve not seen any of the RC programmes on tv but Hugh’s got a new series starting in a couple of weeks making recipes from the RC Everyday cookbook. I’ve got the book on indefinite loan from the library so I’m sure to get an overdue letter soon! May be time to buy it …
      Until we get that perfect life, happy pickling x

      Reply
  • Ann
    September 11, 2010

    I like your last paragraph!!! My recipe says to leave chutney for 2 – 3 MONTHS, I couldn’t wait with this latest lot I made though, ate some while it was still warm!

    Reply
    • Nip it in the bud
      September 13, 2010

      some people lick the spoon after making cakes and some people lick the spoon after making piccalilli and then go back for more! We’re obviously made of the same stuff Ann ;o) (although I confess to spoon licking activity for most things!)

      Reply
  • Choclette
    September 12, 2010

    Oh Nic, you are a marvel. I always forget about piccalilli and you’re right it’s so good AND I’ve still loads of courgettes to use and beans sadly no carrots or cauliflower though.

    Reply
    • Nip it in the bud
      September 13, 2010

      I’ve really gotten into eating cauliflower raw this year but would happily make it again with just the ingredients you have. Mine was a mix of allotment grown and shop bought.

      Reply
  • Rufus
    September 15, 2010

    Nic, you are very inventive with your ingredients but piccallilly? Oh dear me no. I’ll bypass that one

    Reply
    • Nip it in the bud
      September 15, 2010

      I know you’re not a pickle man and I’ve always said you can’t trust a man who doesn’t like ketchup {wink}. I admire how you can live without pickles to brighten up your ploughmans but I could never do it! I’ll save you some cake instead x

      Reply
  • Choclette
    September 17, 2010

    Just made this today and it is delicious – thanks for the idea.

    Reply
  • Joanna @ Zeb Bakes
    September 17, 2010

    We’ve made loads now! Thanks again!

    I made a second batch with fresh ginger and lemongrass paste and garlic and a little cayenne instead of the mustard. I”m not sure I got the proportions right but it certainly packs a punch. I was trying to be clever and make a version of ajar khuning which you could store… time will tell if it worked or not. I’ll leave it a month and then open the jar…

    Reply
  • Nip it in the bud
    September 19, 2010

    Choc and Joanna – a pleasure. My huge stock pile of piccalilli has taken a bit of a beating this week – it seems everyone who visits professes to love it but never buy it. I made a new batch as a ‘branston pickle’ look a like. Tastes nice but looks more like veg in gravy as I didn’t have any browning to make it a nice rich brown.

    Joanna – sounds delish. I’m sure it will be fine and if not it will add a nice kick used up in warming soups through the autumn

    Reply
  • Piccalilli | thornburycsa.org.uk
    October 3, 2010

    […] http://nipitinthebud.co.uk/2010/09/06/making-piccalilli/ This entry was posted in recipes. Bookmark the permalink. ← Chard Pesto […]

    Reply
  • Carl
    October 20, 2010

    I made a batch on Monday, and now its in the fridge in jars, however it appears that the vinegar has seperated from the yellowy sauce around air bubbles in the jar….will this be ok?

    Reply
  • Nip it in the bud
    October 24, 2010

    hmm, I’m not sure what to make of the vinegar and sauce separating Carl. When making preserves it’s best to give the contents of the jar a good poke with a fork to remove the air bubbles. Sometimes it can cause the contents to ferment but to be honest I think this is more likely caused by jars not being sterilised properly. If the air pockets have not moved and you have a good vacuum seal on your jars it should be fine. If they’ve moved or there are more than when you first jarred them up then something is amiss. If in doubt I’d be inclined to empty them out and reboil.

    Reply
    • Carl
      October 25, 2010

      thanks, i’ll give a re-boil a try.

      Reply
  • Choclette
    November 16, 2010

    Have just cracked open the first proper jar of this and it really is so good – just wish I’d made more now. Thanks for the recipe.

    Reply
  • Nip it in the bud
    November 17, 2010

    it’s so easy to rustle up and good for using up oddments of veg before they get too limp. I’m down to my last jar too having heralded it’s virtues to visitors a little too well!

    Reply
  • Jody
    November 21, 2010

    Hi. Love the look of this recipe. How long will it keep for?

    Reply
  • Nip it in the bud
    November 22, 2010

    Hi Jody, provided a vacuum seal is created when jarring up they’ll keep for ages and ages. Most chutneys/pickles say use within a year but in my experience they just get better and better. The great thing about this recipe is that you can eat it straight away as well. Winner!

    Reply
  • Joe Sharpe
    July 11, 2011

    Hello, I made a batch yesterday and as soon as the hot mixture went into the jar, quite a bit of condensation formed around the lid and sides. It isn’t completely jammed full, should I repack in a smaller jar? Reboil? Or will it be OK?

    Reply
  • Nip it in the bud
    July 11, 2011

    Hi Joe. Condensation like that (on the inside I take it) sounds like the jar wasn’t hot enough when the hot mixture went in. Bubbles of any kind are potential mould hot spots so I would say yes reboil contents and pack into a smalller sterilised jar. It’s always best to use a jar you can fill right to the top so that the correct vacuum seal is created once it cools down. It reduces the chance of it fermenting/going off.
    All the best, N

    Reply
  • Joe Sharpe
    July 11, 2011

    Excellent advice, thats worked a treat – thank you!

    Reply
  • Nip it in the bud
    July 12, 2011

    smashing :o)

    Reply
  • julie grey
    November 22, 2011

    Hi there Id just like to asy I tried homemade Picallalli in January this year 2011 its now November and its perfect it just gets nicer with age!

    Reply
    • Nip it in the bud
      November 24, 2011

      It just gets better and better doesn’t it. I’ve not been able to eat any this year thanks to heartburn so by the time I open one from last years batch next year it’ll be simply divine (on a hunk of bread with some brie which is on the banned list of foods while pregnant).

      Reply
  • when there’s one too many courgettes « Nip it in the bud
    September 7, 2012

    […] Here’s the original recipe post – it’s ideal if you had an abundant summer’s harvest but are short on time to do anything with it (I’ve never got on with freezing veg). Share this:EmailFacebookStumbleUponDiggTwitterLike this:LikeBe the first to like this. […]

    Reply
  • Missus Tribble
    September 8, 2012

    Pam The Jam is my heroine – and my Mum adores that piccalilli! Nothing like the toxic waste you can grab from any supermarket shelf 🙂

    Reply
  • Nip it in the bud
    September 8, 2012

    you’re so right, toxic waste is the perfect desription! And there’s never any lumpy vegetables in it, what’s that all about?

    Reply
  • Piccalilli – recipe | scorzonera
    September 21, 2012

    […] from the recipe on the BBC’s Hairy Bikers site. There’s a milder alternative on the nipitinthebud blog, from the River Cottage Preserves […]

    Reply

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I visited St Anthony's well again today. We were I visited St Anthony's well again today.  We were a smaller group than planned thanks to Covid, broken down cars and recovery from surgery.  Nevertheless it's kind of special that each visit is unique and we were blessed with beautiful sunshine.
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Today we were a band of 3 (versus 8 for my birthday dio in Feb). It was as just me dipping with the company of my friend Sophie.  Lovely Suzanne drove and took her teeny chiuahua for a walk.  There were a couple of fallen trees from February's storm but it was as beautiful and tranquil as ever. 
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My daily cold showers made getting in quickly much easier.  I stayed in for about 10 minutes as you can't really keep warm by swimming about.  I was ever grateful for my friend Kate's gloves and socks! 
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ps.  That lovely hound is Ruby, the  dog of the dipper who was getting our just as we arrived.  I loved her story of a persistent problem with her shoulder that finally resolved when she came for a dip 10 days in a row.  The wonder of cold water therapy x
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Message me if I can help with anything.  The date for your diary is Sunday 27th March x
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💚 Starting the day with birch juice.  Birch has been used for centuries for  purification and is renowned for its powerful cleansing properties. Packed with flavanoids which encourage the body to flush out toxins, birch leaf extract helps to restore skin radiance from both inside and out.  Weleda have been making birch juice since 1924 to help support the body's natural healing process.
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We sleep on the floor mattresses so I may not have a bedside table but I most definitely have a book pile.  This is currently it! 
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(see stories for more info about these products) 
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I don't have my Mum here to celebrate anymore but I'm excited about having some creative time with my talented friend @qwerky_creations to make something for her graveside 💕
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We really don't shout about these amazing shampoos We really don't shout about these amazing shampoos enough.  I've just posted an IG story and decided they deserve a post of their own.  Where else can you buy a 100% natural, organic #nonasties shampoo for £5.95? (and in packaging made from recycled plastic and returned to Weleda for recycling again which plants trees in the Rainforest belt?)
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£5.95 for a 150ml tube.  As with all Weleda products a little goes a long way!  Can't decide which flavour?  Try all 3 - one for home, one for the swim bag and one for the kids favourite sleepover location! 
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https://www.weleda-advisor.co.uk/shop/nicmoorey/products/kids.html
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#weledalove #loveyourskin #kidsshampoo #organicingredients #weledakids
It may be stormy outside but there's always sunshi It may be stormy outside but there's always sunshine inside when you twist the lid off a skin food body butter (you can thank the sweet orange and lavender for that). For the next 10 days you can grab a jar for £10.  Whether you're already a fan of this deeply nourishing cream for dry skin, would like to try it for the first time or have plans to #buyonegiftone there's no better time.
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So why have Weleda created this fabulous offer for you?  It's to celebrate their role at London Fashion Week where Weleda host"The Model Zone". This downtime haven gifts models space to unwind, eat healthily and enjoy a massage with Weleda's beautiful organic products.  There's no cost to the models (contrary to what you might think they're not earning mega bucks, most are students) and they leave with a Weleda goody bag. 
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My dear friend @karon_therapies will be working this weekend at LFW gifting her care and love in her massages and I know what a treat the models are in for. 
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If you'd like to try skin food body butter or any other products I look forward to hearing from you.  You don't have to buy a whole jar if you'd like to #trybeforeyoubuy - I have sample sachets here.  If you already know how much you love SF body butter I can order for local friends or you can buy online here 
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https://www.weleda-advisor.co.uk/shop/nicmoorey/product/106061/Skin+Food+Body+Butter+150ml
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Postage is free over £45 and when your basket reaches £60 a free Love shower wash worth £8.25 will automatically be added.  Happy browsing x
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#weledalove #skinfoodie #skinfoodbodybutter #LFW #loveyourskin #naturalingredients  #organicskincare
I'm full of cautionary tales at the moment! After I'm full of cautionary tales at the moment!  After last week's food poisoning story, my example this week of putting knowledge into practice is with burns.  I'm sharing this not so much to sing the praises of the products I use but in the hope that you may never need to use them by not getting burned in the first place! 
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I was having a lovely bath last night with candles lit in glass jars while reading my book.  After about an hour I was just thinking about getting out when I heard a pop and crack and a scorching hot piece of glass landed on me.  I shot up and it fell into the water and I realised one of the candle glasses was broken.  I hadn't noticed that the wax inside was pooling on one side so the heat from it was in direct contact with the glass.  It obviously got too hot for the glass to handle. 
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I leapt into action to first cool the skin but it's not so easy to run your torso under a tap for 10 minutes like you would a hand!  So I got dressed and used a wrapped ice pack.  I applied lavender essential oil to the burn and took the homeopathic remedy Cantharis.  I went to bed with my ice pack and applied the lavender oil a couple more times in the night when I woke.  In the morning I applied combudoron ointment which is a blend of arnica and nettles to help with the sting and heat.  Today I've hardly noticed it - it's only sore if I touch it so I'm not!  I don't think it's going to blister and I'm happy the skin beneath is intact.  I'm supremely grateful it's a burn I'm dealing with and not a cut from flying glass. 
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Have you heard of using lavender essential oil to treat burns?  It's one of only two essential oils you can apply to the skin neat (the other is tea tree) and it's where the art of aromatherapy is said to begin.  In 1910 a French chemist called Gattefosse was badly burned on his hands when a glass flask he was using exploded.  He saw miraculous healing of his burns, with no subsequent scarring, when he applied lavender oil.  He became even more resolved to continue his experiments extracting essential oils.  Thank goodness he did so that we have amazing knowledge of how plant oils can heal.
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#aromatherapyoils #naturalfirstaid
We've been married for 23 years and have never rea We've been married for 23 years and have never really gone in for celebrating Valentines Day.  We've always chosen time together over gifts. As we get older and couple time is more rare I completely love the unconditional love of small gestures.  Like running the bath for me and knowing what I like added to it.  Making me a cup of tea.  Getting me ice packs to relieve a migraine.  All love tokens that cost nothing but mean so much
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I know some people put a lot of care into coming up with new gift ideas each year which is beautiful.  For others buying something they know their partner already loves is the ultimate "I love you and I know you love this so I don't want you to run out". 
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If I can help with any gift ideas do let me know.  I have beautiful Weleda oils and lotions in stock from our signature ranges of wild rose, pomegranate, seabuckthorn and citrus.  I have wellbeing vouchers for Aromatherapy treatments and can put together gift sets according to your budget with a mix of Weleda products and Tisserand or Amphora Aromatics aromatherapy gifts. 
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ps. I know Valentines Day can be hard for people without someone to share it with, if that's what they'd like.  I'm sending you love and have samples I'm happy to gift you if you'd like to give yourself some love this week x
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#valentinesgifts #loveyourself #loveyourbody #practicingselfcare #naturalwellbeing #galantines #weledawellbeingadvisor
I'm planning dates for wellness circles in March a I'm planning dates for wellness circles in March and what better time than in National Feet Week. Would you like to join me?  If you've been before you're always welcome again - bring a friend this time 💚
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I'd you've not been before, what can you expect? 
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💚 a relaxing foot bath using Weleda's arnica muscle soak or soothing epsom salts
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💚 a guided meditation while soaking feet
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💚 TLC for feet using birch scrub and organic body washes followed by reflexology massage using organic body oils
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💚 Soothing hard working dry areas on feet with cooling foot balm
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Fancy it?  Gift yourself an hour (+30 mins to chat over a cuppa) and let me know which day you are free.  Sessions have worked best in the past straight from school run 9.30-11am so you still have the rest of the day.  An afternoon pre school run option is also available from 1.30-3pm if there is demand for it.  If enough people are interested I am willing to chill with you for the whole of National Feet Week (Mon 7th - Sat 12th March)! 
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#nationalfeetweek #naturalwellbeing #holistichealth #wearenature #mindbodyspirit #tlcforfeet
I'm beginning to feel a bit more human after poiso I'm beginning to feel a bit more human after poisoning myself with way-past-it mushrooms yesterday!  I'm so grateful for my  natural remedies in times of need.  And especially thankful for this simple homeopathy guide when my head is too fuzzy from sickness to think straight! 
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I was so sick yesterday and while nausea can make you really sensitive to smells, particularly food ones, I always find comfort in the fragrances I know and love.  So as I turned in for bed I still massaged a little wild rose oil into my neck and shoulders. My peppermint oil supported me through the drilling headache. And this morning's bath was accompanied by my Reiki incense.  Aromas are so evocative and soothing in times of need! 
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What helps you when you're sick? 
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#naturalremedies #homeopathicfirstaid #weledalove #wearenature
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