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Piccalilli

Western.Chefs's picture
Ingredients
  Pickling onions 1 Pound
  Marrow 1 Pound
  Cauliflower 1 Small
  Cucumber 1
  Runner beans 1⁄2 Pound
For sauce
  Plain flour 3 Ounce
  Castor sugar 4 Ounce
  Dry mustard 2 Ounce
  Turmeric powder 1⁄2 Ounce
  Malt vinegar 1 Quart
Directions

GETTING READY
1. Clean, prepare and chop the vegetables into suitably sized pieces
2. Leave the onions whole and break the cauliflower into sprigs

MAKING
3. In a bowl, make a solution of quarter pound of salt dissolved in two and a half pints pf water
4. Add the vegetables in the brine solution just made and leave so for twenty four hours
5. For the sauce, in a saucepan, measure flour, sugar, mustard powder and turmeric powder
6. Add a little vinegar, blend into a paste and then add in the rest of the vinegar; stir this mixture over low flame till boiling and thick
7. Add the drained vegetables into it and cook for five minutes
8. Into clean hot jars, pack the vegetables, distributing all the different vegetables evenly into each jar; pour the piccalilli sauce over
9. Seal and store for a few weeks before using

SERVING
10. Serve/Use as appropriate

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Onion
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1705 Calories from Fat 42

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 204 mg8.5%

Total Carbohydrates 413 g137.5%

Dietary Fiber 35.1 g140.6%

Sugars 285.2 g

Protein 32 g64%

Vitamin A 4.8% Vitamin C 597.5%

Calcium 39.6% Iron 67.3%

*Based on a 2000 Calorie diet

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Piccalilli Recipe