What vegetables in piccalilli

[badjak]

It's a chili , closely related to a scotch bonnet.
Hot, but very tasty, bit fruity
Apparently named after a hot lady in paramaribo (or Haiti, depending on who tells the story)
I also know it as a Surinam yellow

Madame Jeanette Chili Peppers

 

[Z-Cook]

It's a chili , closely related to a scotch bonnet.
Hot, but very tasty, bit fruity
Apparently named after a hot lady in paramaribo (or Haiti, depending on who tells the story)
I also know it as a Surinam yellow

Scotch Bonnet flavour is great but pretty much too hothothot for me. I'm more into chili flavour than incendiary heat

Make the Piccalilli yet?

 

[badjak]

Scotch Bonnet flavour is great but pretty much too hothothot for me. I'm more into chili flavour than incendiary heat

Make the Piccalilli yet?

Not yet. I need tomorrow's green bean harvest to get the right amount of ingredients

But if you can get your hands on Madam Jeanette....
One way to enjoy is to pierce some holes in the chili and cook it with your rice.
You get the flavour, not the heat.

 

[Barriehie]

I would add cayenne chilies for sure...

 

[badjak]

I would add cayenne chilies for sure...View attachment 136626

They will be in it, just not in the same amount as the other veges

 

[badjak]

2.3 kg in the brine (6.5%)

For the rest of the recipe I am going to pretend I have 3 kg, as I want a bit more sauce

 

[karadekoolaid]

Harrod's festive version at a whopping £7 a jar uses silverskin onions, celery, cauliflower, carrots, courgettes, green beans, red peppers.

Other ingredient are cider vinegar, sugar, honey, thickener: corn starch; gin, yellow mustard seeds, mustard powder, turmeric, jalapeño chilli, coriander, ground cumin.

I've tried it with celery, but find the celery somewhat overpowering. I wouldn't put coriander and cumin in it, because I don't think it needs it. It is, after all, a mustard pickle. Still, considering the original Indian pickle probably came from Bengal, where they use loads of mustard seeds and mustard oil.
Gin? Jalapeños? I imagine they're just trying to re-invent the wheel. I'm pretty minimalist when it comes to piccalilli - I want the mustard to shine through rather than think "oh, that hint of gin and coriander seeds really elevates the piccalilli experience" (and the price, of course!).

 

[karadekoolaid]

Piccalilli is very popular here. I’m sure I’ll spy a jar or 12 while I’m out and about today.

Isn't it sometimes sold as "chow chow"?
( And I wonder where on earth it got that name...).

 

[Z-Cook]

Is there a pickles, chutneys and preserves forum? As distinct from sauces and dressings etc?

 

[Z-Cook]

But if you can get your hands on Madam Jeanette....
One way to enjoy is to pierce some holes in the chili and cook it with your rice.
You get the flavour, not the heat.

I did see a post on the chilis thread about that method

 

[karadekoolaid]

Is there a pickles, chutneys and preserves forum? As distinct from sauces and dressings etc?

No, there isn't. The reason is simply that we don't want to open too many forums and try to keep as general as possible.

 

[karadekoolaid]

I've just had a quick browse through some Bengali recipes for achaar (pickles), specifically, mustard pickles.
The closest I've seen is something called "Kasundi", but there are generally no vegetables in it.

 

[TastyReuben]

Isn't it sometimes sold as "chow chow"?
( And I wonder where on earth it got that name...).

It’s sold under many different names.

What?! Different names for the same thing?! Noooooooo!