• Welcome to this forum . We are a worldwide group with a common interest in Birmingham and its history. While here, please follow a few simple rules. We ask that you respect other members, thank those who have helped you and please keep your contributions on-topic with the thread.

    We do hope you enjoy your visit. BHF Admin Team

piccalily

gingerjon

gingerjon

GONE BUT NOT FORGOTTEN R.I.P.
who knows how to make piccalily like it use to be. I have had a go it tastes like piccalily but the viscosity is wrong (runny) any ideas were I went wrong I followed a recipe off the internet
any other pickling recipes Limes and Lemons work quite well so can you post your pickling recipes please
 
John I use a Jar a week and Love the stuff always have done as well as Mustard Pickle
 
I love Piccalilli John. I think if I were making it from Alf's link I might try using corn flour rather than plain, adding it carefully as you may not need an ounce.:)
 
I found the rather heavy myself, mind you she did keep us going in Wartime, she was on Adrian Childs show last week and made them a Carrot Cake or something like the reaction was rather muted
 
John,
I'm no expert but I think a lot could be to do with the vinegar which we buy today. I don't remember it smelling as strong as it does today.
I don't do pickles, but I do other dishes with white wine vinegar. Better (and cheaper), I inherited a big bottle of Czech white vinegar from a young couple who worked in our pub. Not as powerful as the malt stuff but softer on the palette.
Peter
 
Peter glad someones noticed the Vinegar, last bottle I got was so strong all the Kids noticed it.:)
 
Worst of all is the 'industrial' vinegar used in the worst fish and chip shops. In the 1970s and 80s I did quite a bit of black-and-white photography in what was previously our elder son's bedroom. The stopper agent, which you use to stop the developing process bfore you fix a picture, smelt exactly the same as that 'vinegar', and I can imagine that chemically they are the same.
None of that now though, with all this digital stuff.
Peter
 
Peter Walker said:
Worst of all is the 'industrial' vinegar used in the worst fish and chip shops. In the 1970s and 80s I did quite a bit of black-and-white photography in what was previously our elder son's bedroom. The stopper agent, which you use to stop the developing process bfore you fix a picture, smelt exactly the same as that 'vinegar', and I can imagine that chemically they are the same.
None of that now though, with all this digital stuff.
Peter
Click to expand...
When I worked at Cannings a few people used to buy the industrial vinegar from the factory shop. I was always a bit wary of buying anything for domestic consumption from a company that supplied cyanide, besides other noxious products.
 

Don’t know how to do piccalilli John – though you may know how to make them Raw pickles are good -

Take one English cucumber and slice it in 1/3 inch slices, then put the slices in a container and cover the slices with apple cider vinegar. Then I add about 1/2 cup fresh chopped dill weed and a couple of turns of the black cracked pepper. I put the lid on the container and shake. Viola! After about 2 hours they are delish and even better after a day they last about a week.
I don't add any salt - the cucumber stays crisp longer that way and I don't think it needs it
 
Re: Carrot Cake.

Alf. Had some carrot cake today and it was better than I could have Imagined. My Mrs said that carrot was used in cake during the war to help sweeten it.
PS. Sorry if I got this on the wrong thread, I had put Carrot Cake in the search box and it led me here.
 
Last edited:
:sick: My aunt Floss couldn't live without it. I love pickled onions eggs etc but that stuff no way. Yuk.:sick: Jean.
 
Late Saturday night supper in the kitchen, Piccalilli and chedder cheese on cottage bread or bacon and eggs Mmmmmmmmmmmmmmmmm Yummy
I make a mean carrot cake.Mmmmmmmmmmmmmmmm Yummy...Cat:)
 
You must log in or register to reply here.
Back
Top