About this recipe: This tastes a hundred times better than anything you could buy in the shops. Amazingly it tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavours to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste. Vegetables can be varied according to personal preference; red peppers and sweetcorn are suggestions.
I made this in January of this year 2011,I opened a jar today 8 months on and it is just fab!It seems the longer you keep it the nicer it gets! Im just adding a bit on here it is now 14 months since I made this and it just gets better and better I would nearly go so far as to advise anyone to leave the jars up to a year before opening them,it wont go off! - 14 Sep 2011
This won me first prize in the village show. Love it- our new favourite pickle recipe! - 24 Jul 2012
I made this today for Christmas, and the sauce was delicious, not sure I can resist opening a jar before December. I used 1lb each of cauliflower, onion and courgette with 1/2lb fine beans and a large red pepper for added colour, and the sauce made as listed was just right for this volume of vegetables. Travellingchef - fine beans are very thin green beans, I've not actually seen them in a piccallili before, but decided to include them for colour as I had some. - 19 Aug 2012