Mediterranean Piccalilli – Preserving – Emma Macdonald

It has been a very bust time in the kitchen this week. We have had an abundance of zucchini (courgette), eggplant (aubergine/brinjal) , capsicum (bell peppers) , onions and tomatoes- the problem being they all ripen at once so what do you do with the excess after you have given away and made pasta sauce and passata? You make pickle! And this turned out perfect – just like the pictures in the book Preserving and tasted so good ( it is meant to be left in the cupboard for a month before use but the little bit I had leftover was great on my ham sandwich today)

The before:

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Mediterranean Piccalilli – Preserving: Emma Macdonald- the raw ingredients

And the after:

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Mediterranean Piccalilli

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