Piccalilli is a great way to use up all the little bits and pieces of produce you have leftover from your canning season. Or a great way to clean out your crisper drawer in the fridge. It’s basically a relish made from any produce you have on hand, leftover or not. You can make a lot or a little depending on what you have left and what you need to use now. I don’t recommend using produce that is past its prime but certainly feel free to add anything you have that has to go. My recipe included two turnips, a zucchini, 2 ears of corn, a carrot and a green pepper. I think a jalapeño would have really kicked up the spice but then our little boys wouldn’t be adding it to everything they are eating at the moment.
Why lacto fermentation? So many good answers here and here. The most recent bit I have heard read about lacto fermented foods is that they help to break down uric acid found in meat and can keep you from getting gout. I most likely will never have gout, as long as I keep up the fantastic fermentation bubbling away over here.
Making pickles without vinegar is super easy and laid back. No boiling, no canning, no “DID IT SEAL?” just mix, cover and put away for a week.