Piccalilli (peagram)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cauliflower |
| 1 | medium | Cucumber |
| 8 | ounces | Pearl onions, peeled |
| 1 | large | Spanish onion, chopped |
| 4 | mediums | Green tomatoes |
| 1½ | cup | Coarse salt |
| 2½ | cup | Malt vinegar |
| 2½ | cup | Malt vinegar |
| 3 | tablespoons | Bruised mustard seeds |
| 1 | tablespoon | Ground ginger |
| 4 | xes | Halved garlic cloves |
| 1 | tablespoon | Bruised black peppercorns |
| 1 | tablespoon | Turmeric |
| ½ | cup | Sugar |
| 1 | tablespoon | Dry mustard |
| 3 | tablespoons | Flour |
| 4 | tablespoons | Water |
Directions
Cut up the vegetables into bite-sized pieces. Place them into a large bowl & sprinkle with salt. Let stand for 4 hours. Drain in a colander & discard the liquid. In a large pot, bring the vinegar to a boil & add the vegetables. Reduce heat & simmer, covered, for 15 minutes. Drain & discard the vinegar.
SAUCE:
Pour the vinegar into a pot. Stir in the mustard seeds, ginger, garlic, peppercorn, turmeric, mustard & sugar. Heat over a low heat until the sugar has dissolved. Increase the heat to medium & bring to a boil. Stir frequently. Simmer for 15 minutes.
Remove from heat & strain liquid into a bowl. Discard the spices & return liquid to the pot. Stir in the flour mixed with water & place over medium heat. Bring to a boil, stirring constantly. Simmer for 2 minutes.
Remove from the heat & pour the sauce over the vegetables, mixing very well. Bottle in warm, sterile jars & seal.
Posted by Helen Peagram in Intercook