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Piccalilli

salad.queen's picture
Ingredients
  Cucumbers 1 1⁄2 Pound (750 Gram)
  Cauliflower 1 1⁄2 Pound (1 Large Sized, 750 Gram, Without Outer Leaves And Stalk)
  Onions 1 Pound (450 Gram)
  Salt 2 Tablespoon
  White wine vinegar 1 Pint (600 Milliliter)
  Mustard seed 1 Tablespoon
  Black peppercorns 1 Teaspoon
  Allspice berries 1 Teaspoon
  Cloves 1 Teaspoon
  Dried red chili 4
  Demerara sugar 4 Ounce (100 Gram)
  Flour 1 Tablespoon
  Turmeric 2 Tablespoon
  Dry mustard 2 Tablespoon
Directions

1. Dice vegetables, layer in a bowl with the salt and leave for 12 hours.
2. Drain off all liquid.
3. Boil 450 ml/3/4 pint of the vinegar with the mustard seed, peppercorns, allspice, cloves and chillies for 4-5 minutes.
4. Strain, discarding the spices.
5. Mix sugar, flour, turmeric and mustard with remaining vinegar in a large saucepan. Stir in the strained spiced vinegar and bring to the boil.
6. Add the vegetables to the pan. Stir to mix well and simmer, uncovered, for 10 minutes.
7. Cool for 2-3 minutes, then ladle into warm jars and cover immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Everyday
Cook Time: 
15 Minutes

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