I never know when to stop with Piccalilli, it's a bit like banananana.
I remember being a funky 18 year old (yes I was one once!) and visiting an older relative in the middle of her making Piccalilli. I was aghast, make Piccililli? I mean make it? Why? Is that even possible? And if it is why would you bother?
I think at that point if you'd told me that not only would I made my own Piccalilli one day but that I'd be photographing it as I went along to show the world what I'd done I think I would have thrown myself under the nearest bus.
Hooray for not being 18 any more, that's what I say.
I've finally got a few bona fide gluts from our allotments. Last year I was rather disappointed that our only true gluts came from the wild larder. Although we had plenty from the allotment I was never in danger of being overwhelmed. This year, however, is shaping up to be different!
Yesterday I could only bring home the fruits from 2 of our 5 Patty Pan squash plants because my flexi bucket was full and I was staggering under the weight of it so I currently have 16 patty pans at home with probably another 24 still on the allotment.
I'm wrangling this particular glut by pickling like mad, including today's Piccalilli. (That's why you bother, my 18 year old self, to use up the sodding summer squash!) I used Pam Corbin's recipe from the River Cottage Preserve book. My version had patty pan squash, courgettes, onion, carrots and broccoli. I wasn't sure if the broccoli was a bit bonkers or not but Pam says green crunchy veg is the secret to a good Piccalilli so hopefully it'll work. It needs a few weeks to mature but I nibbled some while I was potting it up and it was lovely if a tad vinegary but that's what maturation is for.
So, 1 patty pan down, 31 to go .....
