Picalilli
This is one of those pickles that I have never really warmed to - I grew up with my grandmother making this - and I still have images of a yellow yucky pasty thing with green bits in it (memory from my childhood). It was the green bits that were the yuck factor then - but tastes change as you get older. I have a batch of this on the go at the moment - photos to follow when I have time to down load them as things are a tad hectic here at the moment. That is until last year when I received the "Preserves" River Cottage Handbook No 2 ISBN978-0-7475-9532-8, By Pam Corbin with foreword by Hugh Fearnely-Whittingstall. If you haven't got this one - then you really should its a wonderful little book and the recipe for Picalilli is wonderful. Its the best recipe I have come across yet. Most probably due to the fact that it is dry brined, which helps the vegetables stay nice and crisp. Makes 3 x 340g jars 1kg mixed washed, peeled vegetabls choose at least 5 or 6 from the following ...