Piccalilli (peagram) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Cauliflower,
1 medium: Cucumber,
8 ounce: Pearl onions, peeled
1 large: Spanish onion, chopped
4 medium: Green tomatoes,
1 1/2 cup: Coarse salt,
2 1/2 cup: Malt vinegar,
2 1/2 cup: Malt vinegar,
3 tbsp: Bruised mustard seeds,
1 tbsp: Ground ginger,
Halved garlic cloves,
1 tbsp: Bruised black peppercorns,
1 tbsp: Turmeric,
1/2 cup: Sugar,
1 tbsp: Dry mustard,
3 tbsp: Flour,
4 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp