I know posting about Piccalilli is a bit bizarre but let me explain – anyone who knows me will confirm just how much I love pie and any form of pastry, my favourite kind being cold savoury pies. Every year I tell myself I am going to make my very own home-made perfect pickle to accompany Britain’s most famous pastry wrapped goodness, the Melton Mulberry Pork Pie. This year I finally did it, and being so proud of myself I thought why not shout it to world and put it up on Day Of Rest.
However, me being me, I didn’t follow a proper recipe, and after waiting a month for the veg to ferment, when I finally got round to tasting it – well lets just say it wasn’t the tangy brilliance I was hoping for. All in all it wasn’t that bad, I was just hoping for it to be slightly more acidic and bitter. I based my recipe on a combo of Jamie’s Piccalilli and The Hairy Bikers Hot Mustard Pickle, both of which I am sure will taste great – if you follow them correctly.
I know this post now seems absolutely pointless, as it is missing the part where I give you my new and improved recipe, but I really enjoyed making this and plus after waiting a month and taking what I thought were some nice snaps, I couldn’t not share it. So maybe just look at this post as a celebration of something the brits do pretty well – Pickles with Pie.
The Melton Mulberry itself was delicious, bought from my local butchers Flock & Herd, located in Peckham, South East London. If your ever in the area and are in need of a tasty treat, or a joint for your Sunday Roast, check it out.