A highland fling

our wee adventure on the Black Isle

It’s piccalilli time again!

There aren’t many things that we used to buy that we can’t buy in Spain. Of that small number, there are even fewer things that we can’t buy that we wish we could buy!

One of those things is mustard piccalilli. Ah, it’s great. The tang, the sharpness, the veggies. All wonderful on a ham sandwich, or sitting alongside a bit of sharp cheddar.

Well, it’s really hard to buy here. Sure, you can buy it on the coast, but we don’t get there very often. And, it’s sold in rather a small jar – how long can that last, I ask you?

So our solution? Try to make it ourselves. We trusted Delia Smith for this one – the keeper of all traditional English recipes! (Click here for Delia’s recipe for piccalilli)

I made it last year, when our cauli, carrots and onions were ready. I had to buy in the green beans, as it’s hard to have everything in season at once, I find!! It was …. fabulous! Sharper than the commercial stuff, with no artificial ingredients whatsoever.

So I’m making it again tomorrow. It is really time consuming to chop all those bleedin’ veggies into really, really small pieces! And the mustard and vinegar cooking together will strip your sinuses if you’re not careful!

But in 3 months time? Ahhh…..the piccalilli !!

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

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