Piccalilli No. 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
4 ounce: French green beans, pieces
1 T: Dry mustard,
8 ounce: Small pickling onions, peeled
1/3 cup: Sugar,
1/2 cup: Pickling salt,
4 t: Cornstarch,
DIRECTIONS
8 ounce: Cauliflower flowerets,
1/2 t: Ground ginger,
1 each: Piece cucumber, diced, (8 oz) 1 3/4 c Distilled malt vinegar
1 t: Turmeric,
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 1-1/2 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 1/4"
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
Source from luhu.jp
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 1-1/2 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 1/4"
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
Source from luhu.jp