5th August 2015


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.


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  • Reply Amy 19th August 2015 at 9:02 pm

    I love piccalilli! It’s dammed underrated and possibly the most joyous thing. Boxing day with some cold turkey… Amazing! Well done for making your own! Homemade is the best.


  • Reply Dani 2nd September 2015 at 2:49 pm

    BABES! Do you have any of this left? I MUST TRY IT!!!

    Beaut pics too btw. xx

    • Reply AaronGeorgeD 13th September 2015 at 2:43 pm

      I do indeed, you’ll have to pop round and try some

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