Piccalilli no. 2

Yield: 1 servings

Measure Ingredient
4 ounces French green beans, pieces
8 ounces Small pickling onions,peeled
½ cup Pickling salt
8 ounces Cauliflower flowerets
1 each Piece cucumber, diced (8 oz)
1 teaspoon Turmeric
1 tablespoon Dry mustard
⅓ cup Sugar
4 teaspoons Cornstarch
½ teaspoon Ground ginger
1¾ cup Distilled malt vinegar

INGREDIENTS

DIRECTIONS

Layer all vegetables in a colander with salt. Let stand overnight.

Wash 3 pint jars in hot soapy water; rinse. Keep hot until needed.

Prepared lids as manufacturer directs. Rinse vegetables well under cold running water and drain thoroughly. Mix turmeric, mustard, ginger and sugar with 1-½ cups vinegar and blend well. Pour mixture into a saucepan and add vegetables. Simmer gently 9-10 minutes or until vegetables are crisp-tender. Blend cornstarch to a smooth paste with remaining vinegar. Add to vegetable mixture and mix well. Bring to a boil and cook 3 minutes, stirring carefully to prevent damaging vegetables. Ladle hot relish into 1 hot jar at a time, leaving ¼" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars.

Process 10 minutes in a boiling-water bath. Makes about 3 pints.

NOTE: Garnish with cucumber slices, if desired, and serve with cold pies, salads and sandwiches.

Submitted By EARL SHELSBY On 01-17-95

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