Plans for today are to make 4 kgs of piccalilli.I've probably sold most of it already. Why? Because Xmas time in Venezuela involves making hallacas (pronounced " Aee YAK as"), a traditional local tamale, stuffed with pork, chicken, maybe beef, chickpeas, and a rich, complex sauce, then wrapped in plantain leaves and cooked. Making the sauce (known as the "guiso") involves dumping a jar or two of mustard pickle into the mix.
I think it's a waste of good piccalilli, but who am I to judge?
I think it's a waste of good piccalilli, but who am I to judge?