Piccalilli (peagram)

Yield: 1 Servings

Measure 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

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

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